So, we’re in week three of lockdown. I don’t know about you, but I’ve consumed a lot of carbs in quarantine. They’re so darn comforting and delicious.
Whether it’s an old-fashioned donut for breakfast, a freshly baked biscuit for lunch or a Naples-style pizza for dinner, I can’t seem to get enough. Case in point: I’m eating oodles of noodles almost nonstop.
Last Friday, I whipped up a simple yet extremely satisfying rigatoni dish. Less than 24 hours later, I turned out this one-pot French onion soup pasta and have been enjoying the creation ever since.
It’s the perfect meal to prepare while sheltering in place. The recipe calls for a short list of ingredients and comes together quickly (which means it’s a godsend for busy or tired cooks). One-pot French onion soup pasta is best when fresh, but leftovers reheat easily in the microwave. Just be warned that the longer the campanelle sits, the more it loses its chew.
Recipe adapted from The Kitchn.
- 3 tablespoons olive oil
- 3 medium yellow onions, halved and thinly sliced
- 12 ounces campanelle or other short pasta
- 4 cups beef bone broth (see notes)
- ⅔ cup water
- ⅓ cup sweet red wine (like Chianti)
- ¾ cup grated Gruyère cheese
- sea salt and freshly ground black pepper, to taste
- Heat olive oil in a large pot over medium heat. Add onions and sauté until caramelized, about 20 minutes.
- Add pasta, bone broth, water and wine. Stir and bring to a boil. Reduce heat to medium-low and simmer until pasta is cooked and liquid reduces, 8-10 minutes.
- Remove from heat and stir in Gruyère cheese. Season with salt and pepper to taste. Serve immediately.
