One Pot French Onion Pasta with Truffle Burrata

4.58 from 14 votes

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.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Main Course

Cuisine: American, French, Italian

Keyword: Burrata, Mushrooms, One Pot, Pasta

Servings:

Author: Carolyn Stilwell

Equipment

Ingredients

2 tablespoon Unsalted 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 Dry 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

US Customary - Metric

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 Unsalted 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 Dry 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