Description
A rich, single-pot pasta dish featuring caramelized onions, mushrooms, and thyme in a creamy chicken broth base. Topped with golden Gruyère cheese for a comforting, hassle-free weeknight meal.
Ingredients
4 tablespoons butter
2–3 medium yellow onions, thinly sliced
2 teaspoons honey
4 cups low sodium chicken broth or vegetable broth (substituted for red wine)
2 cloves garlic, minced or grated
2 cups cremini or wild mushrooms, sliced
2 tablespoons fresh thyme leaves, or 2 teaspoons dried thyme
Kosher salt and black pepper
1 tablespoon Worcestershire sauce (use soy sauce for vegetarian)
2 bay leaves
1 pound short-cut pasta
1/4 teaspoon cayenne pepper
1 1/4 cups heavy cream, whole milk, or canned coconut milk
1/3 cup crumbled gorgonzola cheese (optional)
2 cups shredded Gruyère cheese
Instructions
Preheat oven to 375°F (190°C)
Melt butter in an oven-safe pot over medium heat. Add onions and honey.
Caramelize onions by cooking slowly, stirring occasionally, until golden and tender.
Add 1/2 cup low-sodium chicken broth 1/4 cup at a time, cooking into onions until caramelized, about 15–20 minutes.
Stir in garlic, mushrooms, thyme, salt, pepper, Worcestershire sauce, and bay leaves.
Pour remaining 3 1/2 cups broth into the pot and bring to a boil. Reduce slightly.
Add pasta and cook as per package instructions, ensuring liquid is absorbed.
Mix in heavy cream (or milk/coconut milk) and cayenne pepper. Stir in optional gorgonzola cheese.
Transfer mixture to a 9×13-inch baking dish or use the pot directly. Top generously with Gruyère cheese.
Bake 20–25 minutes until golden and bubbly.
Notes
Substitute vegetable broth for low-sodium chicken broth in a vegetarian version.
Fresh thyme can be replaced with 2 teaspoons dried thyme.
Adjust cayenne pepper to taste.
Baked in an oven-safe pot in 375°F oven for convenience (no dish transfer needed).
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: One Pot, Baking
- Cuisine: French