Name: French Onion Pasta With Caramelized Mushrooms
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/4 cup Jovial Extra Virgin Olive Oil; 4 yellow onions (halved and thinly sliced); Kosher salt; 5 garlic cloves (minced); 16 oz. cremini mushrooms (thinly sliced); 1 tsp. dried thyme; 1/3 cup dry white wine; 2 Tbsp. unsalted butter; 1/4 cup Jovial All-Purpose Einkorn Flour; 3 cups low-sodium broth (beef or vegetable); 3 cups water; 12 oz. Jovial Brown Rice Shells; 1/2 cup shredded Parmigiano Reggiano (plus more to serve); Freshly ground black pepper (to taste)

This French onion pasta is pure cozy-in-a-bowl energy, taking everything you love about the classic soup and spinning it into a weeknight-friendly pasta dish. Sweet, slow-caramelized onions melt into a savory, broth-kissed sauce that clings to every noodle, while a generous sprinkle of melty cheese brings that signature French onion richness home. It’s comforting without being heavy, a little indulgent but totally doable, and perfect for nights when you want something warm, satisfying and a touch elevated — no soup spoon required.

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French Onion Pasta With Caramelized Mushrooms

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Calories 682 kcal

Author Jovial Foods

Ingredients

1/4 cup Jovial Extra Virgin Olive Oil
4 yellow onions halved and thinly sliced
Kosher salt
5 garlic cloves minced
16 oz. cremini mushrooms thinly sliced
1 tsp. dried thyme
1/3 cup dry white wine
2 Tbsp. unsalted butter
1/4 cup Jovial All-Purpose Einkorn Flour
3 cups low-sodium broth beef or vegetable
3 cups water
12 oz. Jovial Brown Rice Shells
1/2 cup shredded Parmigiano Reggiano plus more to serve
Freshly ground black pepper to taste

Instructions

In large skillet, heat olive oil over medium heat. Saute onions with pinch of salt, stirring frequently until onions have softened and are beginning to brown, about 20-25 minutes.
Increase heat to medium-high and continue cooking onions 25-30 minutes or until deeply caramelized. If onions start sticking to pan or brown too quickly, lower heat to medium, add 1 Tbsp. water and scrape bottom of pan to loosen up bits.
Once onions are caramelized, fold in mushrooms, garlic and thyme. Saute 4-5 minutes or until mushrooms begin to soften.
Add wine to deglaze pan and cook off 2 minutes. Add butter and stir until melted. Slowly add flour, stirring until incorporated. Add stock and water, and bring mixture to boil.
Fold in pasta shells, decrease heat to low and simmer gently 14-16 minutes or until pasta is al dente and liquid is mostly soaked up. (Note: Pasta will continue to soak up liquid as it sets and is served.)
Fold in ½ tsp. salt and Parmesan cheese. Let pasta sit 5 minutes to cool slightly and allow noodles to continue to soak up liquid.
Taste and season with additional salt and pepper, as desired. Serve warm.