One Pot French Onion Pasta (Dairy Free)
This one pot French onion pasta turns all the deep, savoury flavour of French onion soup into a cosy pasta you'll be craving by dinner time. There's not much to it, just the slow caramelised onions, thyme and a splash of white wine, but it tastes so good! And unlike most French onion pasta recipes, this one's completely dairy free.
Servings 4 servings
Calories 467kcal
Equipment
Ingredients
- 60 grams dairy free butter
- 2 large brown onions/yellow onions or 3 medium, peeled and sliced
- 3 cloves garlic
- 1 ½ tablespoons fresh thyme
- ⅓ cup dry white wine
- 3 ¼ cups beef stock adjust if needed based on the pasta used
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 300 grams short pasta I used mafalde corte
- salt and ground black pepper to taste
- Dairy free parmesan to serve
Instructions
- Melt the 60 grams dairy free butter in a large deep frying pan or Dutch oven over medium-low heat.
- Add the sliced 2 large brown onions/yellow onions and cook for 25 to 30 minutes, stirring occasionally, until deeply golden and caramelised.
- Add the 3 cloves garlic and 1 ½ tablespoons fresh thyme and cook for 1 minute, until fragrant.
- Pour in the ⅓ cup dry white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes, until slightly reduced.
- Stir in the 3 ¼ cups beef stock, 2 teaspoons Worcestershire sauce and 1 teaspoon Dijon mustard.
- Add the 300 grams short pasta and stir well. Cover and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender. If the liquid reduces too quickly, add extra stock or water as needed.
- Season with salt and ground black pepper to taste.
- Serve topped with Dairy free parmesan and freshly cracked black pepper.
Notes
Gluten free option: use a gluten free short pasta, and check your stock and Worcestershire sauce are gluten free. You may need to adjust the liquid, as gluten free pasta can absorb differently.
Make it vegetarian: use vegetable stock and a vegetarian Worcestershire sauce (regular Worcestershire contains anchovies).
Pasta: the amount of stock needed can vary with the pasta shape, so add a little extra if it dries out before the pasta is tender.
Storage Instructions: keep in the fridge in an airtight container for 3-4 days.
Nutrition
Calories: 467kcal | Carbohydrates: 68g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 546mg | Potassium: 705mg | Fiber: 4g | Sugar: 7g | Vitamin A: 130IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 2mg
