A creamy French onion one-pan pasta with buttery cremini mushrooms topped with Gruyere cheese and chives.
Ingredients
- 3 tablespoons butter, divided
- 3 cups sweet onion, thinly sliced
- 1 tablespoon butter
- 2 cups cremini mushrooms, sliced
- 1/2 teaspoon Thyme Leaves
- 2 teaspoons Garlic Powder
- 8 ounces penne pasta uncooked
- 3 cups beef stock
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt
- 2 cups Gruyere cheese
- 1/2 tablespoon Chives, Freeze Dried
Nutrition Information
(per serving)
A creamy French onion one-pan pasta with buttery cremini mushrooms topped with Gruyere cheese and chives.
Key products
Instructions
Prep
- In a sauté pan over medium-high heat melt first amount of butter. Add sliced onions and cook, stirring often, until well browned, about 10-12 minutes. Reduce heat to medium if needed for even browning of onions
- Add second amount of butter to pan along with the cremini mushrooms and cook until softened. Add garlic powder and thyme and cook until fragrant.
- Add pasta, beef stock, cream, and salt. Bring to a boil then reduce heat to medium-low and simmer. Cook until pasta is cooked al dente, about 15 minutes.
- Stir in half of grated cheese to cooked pasta. Portion pasta into 8 oz ramekins. Hold warm for service.
Service
- For each serving, sprinkle 1/4 cup cheese over one ramekin. Place under salamander and cook until cheese begins to brown. Sprinkle with 1/8 teaspoon chives. Serve hot.
