french onion pasta
In case you are like me and hadn’t heard about the magic of the TikTok’s Viral One-Pot French Onion Pasta, get ready for your mind to be blown! I can pretty much guarantee that this is the most delicious thing you will eat this week! My recipe is mostly a mirror of Ereka Vetrini’s from her Instagram @erekav, with a few of my amendments included below:
INGREDIENTS
✧ 8 oz grain free pasta
✧ 2 tbsp grass-fed unsalted butter
✧ 1 tsp Pink Himalayan salt
✧ 2 yellow onions, thinly sliced
✧ 1 tsp fresh thyme, minced
✧ 1 bay leaf
✧ 1/2 c natural dry white wine
✧ 6 c chicken bone broth
✧ 6 oz Gruyere cheese grated + plus more for serving
✧ 1/3 c organic parsley, chopped
✧ Chives, chopped for serving
NOTES
꩜ Shop wild, organic (spices & oils included) & in season whenever possible, plus make sure to fully clean all residue off produce with baking soda prior to cooking.
꩜ Any kind of pasta can really be used — I doubled all of the above and made half rigatoni and half gluten free for a fun his and hers version.
INSTRUCTIONS
1. Add butter to a large skillet and melt over medium-high heat.
2. Once the butter starts to foam, add onions and pinch of salt. Reduce the heat to medium and cook on low for at least 30 minutes (until the onions are silky and caramelized)…patience is the key here! I promise this is the most painful step.
3. Add the thyme, a pinch of salt and wine to the onions and cooking for about 3 mins (until the smell of alcohol is gone).
4. Add bay leaf and stock to the mix.
5. Bring everything to a boil and then add pasta. The liquid should just cover the pasta and will result in starchy water, which is needed to thicken the sauce.
6. Cook for roughly 12 - 15 minutes, stirring frequently.
7. Mix in the cheese and parsley.
8. Serve and garnish with more cheese and chives and RELISH in the deliciousness you are about to dive into! Like WOWA.
Some functional food for thought —
ORGANIC ONIONS
Onions are a dream add to virtually any dish because they pack so much flavor without adding much additional sodium, plus contain no cholesterol or fat. On top of this, they’re packed with fiber, folic acid, vitamin C and B vitamins that all support the building of healthy new cells. Being high in many antioxidants, they have many anti-inflammatory properties and can support lower blood sugar levels and improved digestion! And while onions have been cited as possessing some of the lowest amounts of pesticides in conventional or not, given the outside layer often gets peeled off…some tests have not ironically shown that organic onions have had much higher levels of antioxidants, so I would always encourage springing for the higher flavonoid filled onions that have been grown in richer soil.
NATURAL WINE
While traditional wine makers may sincerely frown upon natural wine, I am a huge proponent for this non-filtered alternative, where grapes are picked by hand from sustainable, organic and/or biodynamic vineyards. This method of wine making helps maintain the gut-healthy bacteria and antioxidants in the wine that develop during fermentation. On top of this, no synthetic products (ie: pesticides or hebrides) are using during the grape growing process, ensuring the natural wine has all the sparkling qualities that one would hope was coming from a heart-healthy glass. Conventional winemaking not only filters the sediment and healthy bacteria out of wine, there is also risk of consuming the remnants of the oxidative additives used during the entire lifespan of the grapes and winemaking. Drinking wine should always come with moderation in mind and maybe it’s just me, but I’ve noticed I am much less likely to experience a hangover or stuffy nose following the consumption of a crisp natural wine. Plus the bottles tend to have the coolest labels - cheers to exploring!
PINK HIMALAYAN SALT
Since pink Himalayan salt is less processed than table salt, your body has an easier time processing it, as it doesn’t require as much water to clear out the excess sodium! It also contains more than 80 minerals and elements, including potassium, iron, calcium and (naturally occurring) iodine, aiding our body’s natural detoxification process and promoting the removal of bacteria. This can even help lower blood pressure, as iodine supports our body’s electrolyte balance, allowing our intestines to absorb more nutrients.
As with everything I make, I love to know the ingredients will fuel not only a beautiful plate, but a beautiful feeling inside. Steeped in the culture of being raised in Japanese and Italian homes, I understand the magnitude of importance food holds. I also believe in the philosophy of eating to live versus living to eat. It really is not about deprivation, it’s about remaining mindful and raising the vibration — no matter how incredible something taste’s, it’s also about how it “tastes” to our minds, bodies and souls that will keep the true “deliciousness” with us long past the moment of actual consumption. Pillars I continue to remind myself:
1. The quality of ingredients matter.
2. Less is always more.
3. Think loving thoughts while cooking and the food will taste better! #truth
4. Remain present while enjoying the intimate act of eating, it’s a game changer.
With love & gratitude, cheers to your good health!
medical disclaimer: all information is intended for general information purposes only and should not be considered as personal medical advice. individuals should always consult their healthcare provider before administering any of the suggestions made on thebalancedcalm.com to ensure they are appropriate for their specific circumstance.
