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French Onion Orecchiette is the most decadent and delicious pasta dish I’ve had a long time! The secret here is the stock, I made my own but you can easily doctor up a store bought one 🙂 The orecchiette is the perfect pasta for this recipe because it’s like a little bowl that fills with the French onion soup making every bite AMAZING!
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Why You’ll Love French Onion Orecchiette
The flavors are UNREAL 🔥 It is SO rich, and perfect. It’s a hug in a bowl. It is very easy to make, and yes I know that the caramelizing of the onion takes a bit… but trust the process! The toasted bread crumbs on the top… omg they bring in that touch of crispy to the dish and it is amazing.
How To Prepare
Caramelize the Onions
Add the onions to the pan on medium heat for 5 minutes. Lower heat to medium low and cook, stirring often for 15 minutes. Deglaze with ¼ cup of water, stir until fully absorbed. Add 1 tbsp butter, 1 sprig of thyme and a bit of salt. Continue cooking until fully browned, it should be another 10 minutes or so. Turn heat off and add soy sauce.
Cook the Pasta
Add the orecchiette to the pan with the french onions along with the wine and stock. Bring to a boil and simmer until orecchiette is a little under al dente, add more stock if needed. At this point, add salt and pepper to taste.
Toast the Breadcrumbs and Serve
Heat up some olive oil in a smaller pan and toast the bread crumbs, adding a bit of salt and thyme. Add the remaining 2 tbsp of butter to the pasta and stir, add some of the gruyere and then mix until well incorporated. Top with remaining gruyere and bake at 400°F for 5-7 minutes. Serve your French Onion Orecchiette topped with the breadcrumbs, more thyme and parmigiano.
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Substitutions
- Any pasta will work in this recipe in place of orecchiette, I just like it because it catches the French onion soup sauce well. You can pick whichever pasta looks best to you.
- As for the gruyere and parmesan, you can use any cheese of your choice instead, such as Comté.
- You can use non-alcoholic wine or more broth.
🔥Chef Nadia’s Tip🔥
Don’t rush the caramelizing of the onions, I know the process can be a bit long but it is 100% worth it.
Recipes that Pair
🍷 Drink: A bright Tinto de Verano will taste great with the notes in this dish.
🥗 Sides: A fresh Arugula Salad and Toasted Ciabatta are exactly what you need on the side of this French Onion Orecchiette.
🍰 Dessert: Burnt Basque Cheesecake is a perfect way to finish this dining experience.
Cocktail Hour
Tinto de Verano Recipe
Sides
Arugula Fennel Salad
Butters
Toasted Ciabatta
Desserts
Burnt Basque Cheesecake
Common Questions for French Onion Orecchiette
You can use non-alcoholic wine, Giesen has a great selection. You can also use more broth.
I used Emmi Gruyere for this French Onion Orecchiette recipe.
Since making this recipe I have found Cut Resistant Gloves. They’re really great!
French Onion Orecchiette
Equipment
- large saucepan
- small saucepan
- Mandoline Slicer, or knife
- Cut Resistant Gloves,, optional
Ingredients
- 2 yellow onions, thinly sliced
- ¼ cup water
- 3 tbsp tamari , or soy sauce
- 3 tbsp butter, divided
- 3 sprigs fresh thyme, divided
- 8 oz orecchiette
- ¾ cup red wine
- 4 cups beef stock, hot
- 8 oz gruyere
- Parmigiano Reggiano , to taste
- 1 cup bread crumbs
- Olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400℉.
- Add onions to the pan on medium heat for 5 minutes. Lower heat to medium low and cook, stirring often for 15 minutes. Deglaze with ¼ cup of water, stir until fully absorbed. Add 1 tbsp butter, 1 sprig of thyme and a bit of salt. Then, continue cooking until fully browned, should be another 10 minutes or so. Turn heat off and add tamari.
- Add the orecchiette to the onions along with the wine and hot stock. Bring to a boil and simmer until orecchiette is a little under al dente. Add more stock if needed. Add salt and pepper to taste.
- In a smaller pan, heat up some olive oil and toast the bread crumbs adding a bit of salt and thyme.
- Add the remaining 2 tbsp of butter to the pasta and stir, add some of the gruyere and mix until well incorporated. Top with remaining gruyere and bake at 400°F for 5-7 minutes.
- Serve with the breadcrumbs, more thyme and parmigiano.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
