One Pot French Onion Pasta with Truffle Burrata
Updated Nov 09, 2024, Published on Dec 09, 2022
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This One Pot French Onion Pasta with Truffle Burrata is a remixed version of one of my most popular recipes - One Pot French Onion Pasta! This one is extra indulgent with mushrooms, garlic, and truffle burrata.
I found the truffle burrata at Trader Joe's as a seasonal item. Feel free to use regular burrata as well.
Watch how to make it here!
What ingredients do I need to make this One Pot French Onion Pasta with Truffle Burrata?
- 2 tbsp Butter
- 2 tbsp Extra Virgin Olive Oil
- 3 Yellow Onion, thinly sliced; more or less depending on size
- Salt and Pepper, to taste
- 8 oz Baby Bella Mushrooms, sliced
- 4 cloves Garlic, minced
- 1/4 cup Sherry
- 1/2 cup White Wine
- 10 sprigs Fresh Thyme, can tie together to easily discard later
- 1 lb Rigatoni, can substitue with penne, farfelle, etc.
- 5 cup Beef Broth, add more it aborbs before the pasta is cooked
- 2 tsp Worcestershire Sauce
- 1/2 cup Parmesan Cheese, freshly grated
- 1/2 cup Heavy Cream
- 8 oz Truffle Burrata, can use regular burrata as well
How do I make this pasta?
- Melt butter and olive oil in a large pot or dutch oven over medium heat. Thinly slice onion and add to dutch oven. Season with a generous pinch of salt. Stir then cover and cook for 5 minutes.
- Remove lid, turn heat to medium low, and cook for about 20-40 minutes until onions are very caramelized. Stir occasionally. The timing can depend on amount of onions and the heat level.
- Turn heat to medium. Once onions are caramelized, push the onions to one side of the pot. Add the mushrooms and cook for 3 minutes without touching. Stir to cook the other side of the mushrooms and add the minced garlic. Cook for another 2 minutes. Then stir to combine the mushrooms, garlic, and onions.
- Pour in sherry and wine. Deglaze by scraping up the brown bits at the bottom of the pan. Add sprigs of fresh thyme and season to taste with salt and pepper.
- Add uncooked rigatoni then pour in beef broth and Worcestershire Sauce. Bring to a boil and cook for about 15 minutes or until pasta is al dente. Stir occasionally so the pasta doesn't stick. Add additional broth if needed.
- Turn off heat. Discard thyme sprigs. Stir in freshly grated parmesan cheese and heavy cream until well combined. Season to taste with salt and pepper.
- Divide into bowls and serve immediately with the truffle burrata.
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One Pot French Onion Pasta with Truffle Burrata
This is a remixed version of one of my most popular recipes - One Pot French Onion Pasta! This one is extra indulgent with mushrooms, garlic, and truffle burrata.
Ingredients
- 2 tablespoon Butter
- 2 tablespoon Extra Virgin Olive Oil
- 3 Yellow Onion, thinly sliced; more or less depending on size
- Kosher Salt & Black Pepper, to taste
- 8 oz Baby Bella Mushrooms, sliced
- 4 cloves Garlic, minced
- 1/4 cup Sherry
- 1/2 cup White Wine
- 10 sprigs Fresh Thyme, can tie together to easily discard later
- 1 lb Rigatoni, can substitue with penne, farfelle, etc.
- 5 cup Beef Broth, add more if it absorbs before the pasta is cooked
- 2 teaspoon Worcestershire Sauce
- 1/2 cup Parmesan Cheese, freshly grated
- 1/2 cup Heavy Cream
- 8 oz Truffle Burrata Cheese, can use regular burrata as well
Instructions
- Melt butter and olive oil in a large pot or dutch oven over medium heat. Thinly slice onion and add to dutch oven. Season with a generous pinch of salt. Stir then cover and cook for 5 minutes.2 tablespoon Butter, 2 tablespoon Extra Virgin Olive Oil, 3 Yellow Onion
- Remove lid, turn heat to medium low, and cook for about 20-40 minutes until onions are very caramelized. Stir occasionally. The timing can depend on amount of onions and the heat level.
- Turn heat to medium. Once onions are caramelized, push the onions to one side of the pot. Add the mushrooms and cook for 3 minutes without touching. Stir to cook the other side of the mushrooms and add the minced garlic. Cook for another 2 minutes. Then stir to combine the mushrooms, garlic, and onions.8 oz Baby Bella Mushrooms, 4 cloves Garlic
- Pour in sherry and wine. Deglaze by scraping up the brown bits at the bottom of the pan. Add sprigs of fresh thyme and season to taste with salt and pepper.Kosher Salt & Black Pepper, 1/4 cup Sherry, 1/2 cup White Wine, 10 sprigs Fresh Thyme
- Add uncooked rigatoni then pour in beef broth and Worcestershire Sauce. Bring to a boil and cook for about 15 minutes or until pasta is al dente. Stir occasionally so the pasta doesn't stick. Add additional broth if needed.1 lb Rigatoni, 5 cup Beef Broth, 2 teaspoon Worcestershire Sauce
- Turn off heat. Discard thyme sprigs. Stir in freshly grated parmesan cheese and heavy cream until well combined. Season to taste with salt and pepper.1/2 cup Parmesan Cheese, 1/2 cup Heavy Cream
- Divide into bowls and serve immediately with the truffle burrata.8 oz Truffle Burrata Cheese
Video
Nutrition
Calories: 941kcal, Carbohydrates: 101g, Protein: 35g, Fat: 44g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 100mg, Sodium: 1443mg, Potassium: 926mg, Fiber: 6g, Sugar: 9g, Vitamin A: 1240IU, Vitamin C: 12mg, Calcium: 526mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious!