French Onion Pasta

French onion soup lovers: Meet French onion PASTA.
**Serves 3-4




In a large pan on medium heat, add the butter and olive oil. Once the butter is melted add the sliced onions. Season with a little salt. Caramelize the onions, stirring often, until they turn a rich color. (NOTE: When caramelizing correctly it will usually take around 30-40 minutes so be patient). Once the onions are caramelized, add the garlic, thyme and Worcestershire sauce. Sauté for 30 seconds or until the garlic is nice and fragrant then add the wine and sherry. Reduce the wine by 1/2 then add the chicken stock. Bring to a simmer and let the stock reduce for about 5-7 minutes then add the heavy cream and parmesan cheese. Give it a mix until the cheese is melted into the sauce and let the sauce simmer gently until it’s slightly thickened. (NOTE: If the sauce is not thick enough either you did not reduce the liquid enough or you can add more parmesan cheese and cream until thickened). Bring 5-6 quarts of water to a boil in a large pot and season the water with salt. Boil the pasta to the instructions on the package till al dente. Taste the sauce and season with salt and black pepper to your liking then add the cooked pasta. Toss until the sauce is evenly coating the pasta then finish with a little parsley for color and remove the thyme stems. Serve the pasta in a bowl with more grated parmesan cheese on top. This also goes really well with sliced grilled chicken on top for a bit of protein! Enjoy!

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