French Onion Pasta

Enjoy the timeless flavors of French onion soup in a convenient one-pot pasta form! This French Onion Pasta is the ultimate comfort food where sweet caramelized onions meld seamlessly into a creamy and rich sauce.

Course Main Course

Cuisine French

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 350kcal

Author Rachel

Ingredients

4 medium yellow onions thinly sliced
4 cloves garlic minced
½ cup dry white wine
1 tablespoon low-sodium soy sauce
1 tablespoon dry cooking sherry
4-5 cups low-sodium vegetable broth
1 tablespoon fresh thyme leaves
½ teaspoon salt
¼ teaspoon black pepper
1 lb whole wheat pasta * or your favorite short pasta
¼ cup canned coconut milk

Instructions

In a large stockpot or Dutch oven over medium heat, dry saute the onions until they become caramelized and golden brown. About 35-45 minutes. Add a splash of water or broth as needed to deglaze the pan if brown residue on the bottom of the pan begins to form, and continue to deglaze as necessary. Add the garlic and cook for another 2-3 minutes.
Pour in the wine to deglaze the pan and use a spatula to scrape the bottom of the pan to lift off all the brown flavorings one last time.
Add the soy sauce, sherry, broth, thyme, salt, and black pepper. Stir well to combine and bring to a boil
Stir in the pasta, ensuring that it’s covered by the broth (add a bit more if needed), cover with a lid, and cook for 10-15 minutes until pasta is al dente and liquid has absorbed. Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
When the pasta is done, remove from heat and stir in the coconut milk. Taste and adjust seasonings as desired.

Notes

*Need gluten-free? Any gluten-free short pasta will work.

Leftovers: Once cooled to room temperature, store any leftover French Onion Pasta in an airtight container in the refrigerator for up to 3-4 days.

Nutrition