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This epic French onion pasta is unbelievably creamy, indulgent, and simply the best comfort food you could ask for. Onions are caramelized low and slow for a super cozy, creamy pasta recipe
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This epic French onion pasta is unbelievably creamy, indulgent, and simply the best comfort food you could ask for. Onions are caramelized low and slow for a super cozy, creamy pasta recipe

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Ingredients Method

Ingredients
  

  • 1 large white onion (or 2-3 medium onions), diced
  • 2 garlic cloves minced
  • 4 tablespoon olive oil
  • 3 tablespoon butter
  • salt & black pepper to taste
  • 3 sprigs fresh thyme
  • 1 tablespoon balsamic vinegar
  • 80 ml white wine
  • 1.5 tablespoon plain flour
  • 1 liter vegetable stock
  • 225 g dried pasta
  • 60 ml double cream
  • 60 g mature cheddar cheese (plus extra for grilling the top)

Method
 

  1. Prevent Sleep Mode
  2. Prevent Sleep Mode
  3. Peel your onion and slice thinly.
  4. 1 large white onion
  5. Heat the oil in a pan and add the thinly sliced onion. Cook on low, stirring occasionally, for 15 - 20 minutes until softened.
  6. 4 tbsp olive oil,1 large white onion
  7. Add the salt, pepper, and butter and continue cooking for another 20 minutes. The onions should be beginning to turn a deep golden brown at this point. Stir often.
  8. salt & black pepper,3 tbsp butter
  9. Add the balsamic vinegar, thyme, and minced garlic. Saute for 2 minutes.
  10. 3 sprigs fresh thyme,1 tbsp balsamic vinegar,2 garlic cloves
  11. Add the flour and stir it into the onions. Then, add the white wine and deglaze the pan, cooking for another 5-8 minutes until the wine has cooked down/evaporated.
  12. 5 tbsp plain flour,80 ml white wine
  13. Add the pasta and vegetable stock, stir, and cover the pan to simmer for another 10 minutes or until the pasta has cooked. Stir the pan intermittently to ensure nothing is sticking to the bottom of the pan - add more stock as required.
  14. 1 liter vegetable stock,225 g dried pasta
  15. Stir in the cream and grated cheese until the cheese has melted and then serve with more cheese and black pepper to finish.
  16. 60 ml double cream,60 g mature cheddar cheese:
  17. ù4222