Name: One Pot French Onion Pasta 🍝
Ingredients: For the Onions; 3 tablespoons olive oil 🫒; 2 tablespoons unsalted butter 🧈; 3 large yellow onions, sliced into rings 1/8-inch thick (Mandoline recommended) 🧅; 1/8 tsp EACH salt and pepper 🧂; For the Sauce; 4 garlic cloves, minced 🧄; Pinch-1/4 teaspoon red pepper flakes 🌶️; 1 tablespoon Worcestershire sauce 🌿; 1 tablespoon reduced sodium soy sauce 🌾; 4 cups water (may sub beef broth and omit bouillon) 💧; 1 12 oz. can evaporated milk 🥛; 1/2 tablespoon cornstarch 🌽; 2 tablespoons beef bouillon (granulated, base, or cubes) (may omit and use beef broth instead of water) 🥄; 1 tablespoon fresh parsley, minced (or 1 tsp dried) 🌿; 2 teaspoons fresh thyme, minced (or ¾ tsp dried) 🌿; 1/2 tsp EACH dried oregano, paprika, pepper 🌿; Add Last; 1 pound short cut pasta, uncooked (I use orecchiette) 🍝; 5 oz. freshly shredded Gruyere cheese 🧀; 1/4 cup freshly shredded Parmesan cheese 🧀; Fresh parsley for garnish (optional) 🌿

Ingredients

Scale

For the Onions
3 tablespoons olive oil 🫒
2 tablespoons unsalted butter 🧈
3 large yellow onions, sliced into rings 1/8-inch thick (Mandoline recommended) 🧅
1/8 tsp EACH salt and pepper 🧂
For the Sauce
4 garlic cloves, minced 🧄
Pinch-1/4 teaspoon red pepper flakes 🌶️
1 tablespoon Worcestershire sauce 🌿
1 tablespoon reduced sodium soy sauce 🌾
4 cups water (may sub beef broth and omit bouillon) 💧
1 12 oz. can evaporated milk 🥛
1/2 tablespoon cornstarch 🌽
2 tablespoons beef bouillon (granulated, base, or cubes) (may omit and use beef broth instead of water) 🥄
1 tablespoon fresh parsley, minced (or 1 tsp dried) 🌿
2 teaspoons fresh thyme, minced (or ¾ tsp dried) 🌿
1/2 tsp EACH dried oregano, paprika, pepper 🌿
Add Last
1 pound short cut pasta, uncooked (I use orecchiette) 🍝
5 oz. freshly shredded Gruyere cheese 🧀
1/4 cup freshly shredded Parmesan cheese 🧀
Fresh parsley for garnish (optional) 🌿

Instructions

Easy Olive Oil Marinated Mozzarella Balls

Elevate your appetizer game with these irresistibly flavorful Easy Olive Oil Marinated Mozzarella Balls! Perfect for gatherings or as a simple snack, this recipe infuses creamy mozzarella with a rich blend of herbs and spices. Let’s dive into how to make this simple yet stunning dish.

Ingredients:

3/4 cup Bertolli Extra Virgin Olive Oil
2 cloves garlic, minced
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh oregano, finely chopped
1/2 teaspoon red pepper flakes (adjust to taste)
1/4 teaspoon kosher salt (adjust to taste)
16 ounces bocconcini or ciliegine mozzarella, drained

Instructions:

Mix the Marinade: In a mixing bowl, combine the olive oil, minced garlic, chopped basil, thyme, oregano, red pepper flakes, and salt. Stir until well mixed.
Coat the Mozzarella: Add the mozzarella balls to the bowl. Gently stir them until each ball is evenly coated with the marinade. This ensures every bite is packed with flavor.
Marinate: Allow the mozzarella balls to marinate for at least one hour. If you have time, let them marinate longer; the flavors deepen and enhance over time.
Refrigerate: Transfer the marinated mozzarella balls to an airtight container and refrigerate. They can be stored and enjoyed for up to five days.

Prep Time: 10 minutes

Marinating Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 8

Tips:

Serving Suggestions: Serve these mozzarella balls on a charcuterie board, skewered with cherry tomatoes and basil leaves, or simply enjoy them straight from the fridge.
Flavor Variations: Feel free to experiment with different herbs or add a splash of balsamic vinegar for an extra zing.
Make Ahead: These mozzarella balls are perfect for making ahead, allowing you to focus on your guests rather than last-minute preparations.

These Easy Olive Oil Marinated Mozzarella Balls are a testament to the beauty of simple ingredients coming together to create something deliciously complex. Whether you’re hosting a party or looking for a tasty snack, these mozzarella balls are sure to impress!