French Onion Orzotto
with Fresh Herb Medley
Invite your A-list friends to a night of elegance, glitz, and glam. This Oscar-worthy pasta dinner showcases deeply caramelized, sweet onion jam. Savory mushroom powder, dried thyme, and red wine add rich umami flavor. Verdant parsley, oregano, and chives steal the spotlight in this creamy, risotto-like supper fit for fame and stardom.
Nutrition (per serving)
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INGREDIENTS
- 2 yellow onion, peeled and thinly sliced
- 3 garlic cloves, peeled and minced
- 1/2 tbsp dried thyme
- 1/2 tbsp Dijon mustard
- 2 tsp mushroom powder
- 1/4 cup caramelized onion jam
- 1/4 cup Marsala cooking wine
- 4 oz orzo pasta
- 2 oz vegan cream cheese
- 0.25 oz oregano, roughly chopped (divided)
- 0.25 oz parsley, roughly chopped (divided)
- 2 oz shredded mozzarella cheese
- 0.25 oz chives, chopped
- 1 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add onions and a pinch of salt and cook, stirring occasionally, until deep golden color, 17 to 22 minutes. Stir in garlic, just ½ tbsp thyme, mushroom powder, mustard, and caramelized onion jam and cook until fragrant, 1 to 2 minutes.
Stir in wine, 2½ cups water, and pasta, scraping up browned bits from bottom of skillet. Bring to a boil and cook for 6 minutes. Stir in cream cheese, just half the oregano, and just half the parsley. Turn heat to low, sprinkle with mozzarella, cover, and cook until pasta is al dente and cheese is melted, 5 to 9 minutes.
Divide pasta between bowls and sprinkle with chives, remaining parsley, and remaining oregano. Enjoy!
For 4-serving meal, double all ingredients except water in step 2; use only 3¾ cups water. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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