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Author Notes: Caramelized onions and mushrooms cooked down in savory red wine, tossed in a creamy and delicious sauce, this effortless one-pot French onion and mushroom pasta it's a go-to comfort meal all fall and winter long. —Dominique Fry
- 4 tablespoons olive oil
- 2 medium red onions thinly sliced
- 1 tablespoon brown sugar
- 1 cup red wine
- 1 tablespoon Worcestershire sauce
- 2 1/2 cups chicken broth
- 12 ounces pasta of your choice
- 3 cups sliced mushrooms (white button and/or crimini)
- 2 garlic cloves, minced
- 2 bay leaves
- 2 fresh oregano springs (optional and can be replaced with 1 tsp dry oregano)
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup shredded gruyere cheese
- 1/4 cup parmesan cheese
- salt (aprox. 1 tbsp) and pepper to taste
- Heat a large pot over medium-high heat and add the OO. Add the onions and brown sugar. Cook about 5-8 minutes, stirring frequently, until softened and brown. Toss the mushrooms+garlic, season with salt and pepper, and cook until mushrooms are soft. Add the Worcestershire sauce and wine and let it cook into the onions.
- Pour in the chicken broth and bring to a boil. Add your pasta, bay leaves and oregano, cook covered, stirring often until most of the liquid has been soaked up by the pasta and the pasta is al dente. Taste the pasta for doneness. Allow to cook more (if still crunchy), or allow some of the liquid to cook off. The pasta will absorb more of the liquid as it sits.
- Stir in the sour cream+cream and half the gruyere cheese. Cook 2 minutes and then remove from the heat. Top with the remaining cheese (gruyere and parmesan) Let it sit uncovered for 5 minutes before serving.
- This recipe was entered in the contest for Your Best Hands-Off Recipe