We could all use a giant bowl of comfort food right now for so many reasons. This world is a very scary and complicated place.
But there is never room for seeing a world without hope. I find hope in places like sunshine and flowers, birds singing, and yes, comfort food. Maybe you find hope in those places or others. Regardless, I do hope you find ways to smile when you can.
I don’t want to talk politics or issues here. There are so many places to do that, and I know I could sometimes use an escape, so that’s what I want my blog to be as much as is possible. I hope that not just my blog, but cooking, baking, sharing food with neighbors or a meal with family are things that will all offer you comfort in good and bad times now and forever. I do know food tends to bring people together, and in a time when we need that more than ever, I feel like recipes and talk about food is what I can contribute to the conversation.
One pot French onion pasta is comfort food at its finest. Pasta. Cheese. Caramelized onions. One dish to clean. I mean then serving vessels, unless you want to eat it straight from the pot. I’m not judging.
I added crackers for crunch on top and rotisserie chicken inside for, you know, protein. A hand full of spinach or kale allowed to wilt in the sauce would add some nice vegetable goodness, but it also puts a damper on the comfort food thing, so these are all, obviously your call.
Make this as a crowd pleaser for the whole family, share some with friends, talk about heavy topics or light ones. Just be. Because sometimes that’s all we can do.Print
¼ cup olive oil
2 large white or yellow onions thinly sliced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon ground mustard
2 cloves garlic, minced
8 ounces angel hair or spaghetti
32 ounces low sodium chicken stock
1 cup swiss or gruyere cheese, grated
Shredded chicken, spinach, kale, crackers, etc for mix ins and toppings
Heat a large saucepan over medium high heat. Add the oil and heat until shimmering. Add the onions and cook, stirring frequently, until softened and beginning to caramelize. Add the salt, pepper, mustard, and garlic. Continue to cook until onions are incredibly soft, caramelized, and falling apart.
Add the pasta and the stock. Bring to a boil and cook according to the instructions on the box. When the pasta is cooked, most of the stock should be absorbed. Stir in the cheese and any other additions. Once combined, place in serving bowls, garnish if desired, and serve immediately.
This is best served right away, but leftovers can be stored in the refrigerator in an airtight container for up to 3 days and reheated in the microwave until piping hot, 1-2 minutes.