One-Pot Creamy French Onion Pasta

If you want to add more Mediterranean recipes to your recipe box, One-Pot Creamy French Onion Pasta might be a recipe you should try. This main course has 575 calories, 21g of protein, and 30g of fat per serving. This recipe serves 4 and costs $1.58 per serving. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. A mixture of olive oil, salt, swiss cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 107 people have made this recipe and would make it again. It is brought to you by MotherThyme.com. With a spoonacular score of 69%, this dish is pretty good. One Pot Creamy French Onion Pasta Bake, One-Pot Creamy French Onion Pasta Bake, and French Onion Pasta are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 50 minutes

 

Ingredients:

1 teaspoon balsamic vinegar

2 cups beef broth

¼ teaspoon dried thyme

½ cup heavy cream

2 tablespoons olive oil

8 ounces penne pasta

¼ teaspoon pepper

½ teaspoon salt

1 pound sweet onions (about 1 large), peeled and sliced

1½ cups shredded swiss cheese

Equipment:

frying pan

oven

Cooking instruction summary:

Heat olive oil in a large oven safe skillet over medium heat.Add onions and stir to coat with oil. Sprinkle with a pinch of salt.Cook onions, stirring occasionally to avoid burning until onions are tender and slightly caramelized, about 20 minutes.Increase heat to medium-high and add in balsamic vinegar cook for 1-2 minutes longer.Add in broth, heavy cream, thyme, pasta and a pinch of salt and pepper.Bring to a boil, then cover and reduce to a simmer for about 15-20 minutes until most of the liquid is absorbed and pasta is tender.While pasta is cooking preheat oven to 350 degrees.Once pasta is cooked stir in cup of shredded cheese and sprinkle the top with remaining cheese.Transfer skillet to the oven and cook for 5-10 minutes longer until cheese is melted.Season to taste is desired and serve.

 

Step by step:


1. Heat olive oil in a large oven safe skillet over medium heat.

2. Add onions and stir to coat with oil. Sprinkle with a pinch of salt.Cook onions, stirring occasionally to avoid burning until onions are tender and slightly caramelized, about 20 minutes.Increase heat to medium-high and add in balsamic vinegar cook for 1-2 minutes longer.

3. Add in broth, heavy cream, thyme, pasta and a pinch of salt and pepper.Bring to a boil, then cover and reduce to a simmer for about 15-20 minutes until most of the liquid is absorbed and pasta is tender.While pasta is cooking preheat oven to 350 degrees.Once pasta is cooked stir in cup of shredded cheese and sprinkle the top with remaining cheese.

4. Transfer skillet to the oven and cook for 5-10 minutes longer until cheese is melted.Season to taste is desired and serve.


Nutrition Information:

Quickview
575k Calories
21g Protein
30g Total Fat
54g Carbs
13% Health Score
Limit These
Calories
575k
29%

Fat
30g
47%

  Saturated Fat
15g
96%

Carbohydrates
54g
18%

  Sugar
7g
9%

Cholesterol
78mg
26%

Sodium
839mg
36%

Get Enough Of These
Protein
21g
42%

Selenium
44µg
64%

Phosphorus
402mg
40%

Calcium
383mg
38%

Manganese
0.64mg
32%

Vitamin B12
1µg
25%

Zinc
2mg
19%

Vitamin A
777IU
16%

Magnesium
60mg
15%

Vitamin B6
0.28mg
14%

Vitamin B2
0.24mg
14%

Copper
0.25mg
12%

Fiber
2g
12%

Potassium
383mg
11%

Folate
42µg
11%

Vitamin B3
2mg
11%

Vitamin E
1mg
10%

Vitamin B1
0.13mg
9%

Iron
1mg
8%

Vitamin K
7µg
7%

Vitamin C
5mg
7%

Vitamin B5
0.63mg
6%

Vitamin D
0.41µg
3%

covered percent of daily need
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Food Trivia

A Victorian era nutritionist nicknamed the "Great Masticator" argued that food should be chewed about 100 times per minute before being swallowed.

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If there were no food left, what could people do? Country people could eat their forest preserves and city people could have their traffic jams.

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