I made this recipe about 2 months ago - I'm a bit behind on blogging! Luckily I made some notes so I wouldn't forget what I did!
A while back, I pinned a recipe for French Onion Pasta found on the blog Stephanie Cooks. I took a few things from that recipe, and a few ideas from this French Onion Braised Chicken, and pulled together a quick and tasty pasta dish.
It was really good - tasted like French Onion Soup with some pasta! I think adding shredded chicken and even some spinach would make this a complete meal.
- 2 yellow onions, sliced
- 1 tbsp olive oil
- 1 tbsp butter
- Pinch of sugar
- Approximately 1/4 tsp dried thyme
- 3 cloves of garlic, chopped
- 1/2 envelope of Lipton onion soup mix
- 1/3 c brandy
- 1 c beef stock
- 1/4 c light cream
- Salt and pepper to taste
- 2 c penne pasta, cooked
- Chopped parsley
- Shredded Swiss or Gruyere cheese
- Heat olive oil and butter in a large, oven-safe saute pan over medium heat. Add the onions and sugar. Stir almost constantly until they turn a rich, golden brown color, being careful to keep the heat low enough so they do not fry or burn. At the end, add the dried thyme. This will take about 20-25 minutes.
- Add the garlic and soup mix; stir.
- Turn the heat up a bit and add the brandy, stirring to scrape up any brown bits.
- At this point, turn the broiler on in your oven.
- Add the broth and bring to a simmer.
- Add the cream and a handful of cheese, stirring until the cheese has completely melted.
- Add the pasta and parsley, stir. Season with salt and pepper, if needed.
- Top with cheese and place under the broiler until the cheese has melted.