French Onion Pasta
French Onion Pasta
Ingredients
- 4 onions, sliced
- as needed olive oil, for drizzling
- 2 cloves garlic, minced
- 1 tablespoon plain flour
- 100 ml white wine
- 750 ml vegetable stock
- 1 tablespoon balsamic glaze
- 1 teaspoon dried thyme
- as needed salt, for seasoning
- as needed pepper, for seasoning
- 200 grams pasta
- 50 grams gruyere, grated
- as needed fresh parsley, chopped, for serving
Instructions
- 1
Add the sliced onions to a large pot. Drizzle generously with olive oil.
⏱️ 2 min
- 2
Caramelise the onions over medium heat for 20 minutes, stirring occasionally, until deeply golden brown and softened.
⏱️ 20 min
- 3
Add the 2 minced cloves of garlic to the pot and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Stir in the 1 tablespoon of plain flour and cook for another minute, stirring constantly, to create a roux.
⏱️ 1 min
- 5
Pour in the 100ml of white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 1-2 minutes until slightly reduced.
⏱️ 2 min
- 6
Add the 750ml of vegetable stock to the pot.
⏱️ 1 min
- 7
Stir in the 1 tablespoon of balsamic glaze.
⏱️ 1 min
- 8
Add the 1 teaspoon of dried thyme.
⏱️ 1 min
- 9
Season the mixture generously with salt and pepper to taste.
⏱️ 1 min
- 10
Bring the mixture to a boil.
⏱️ 3 min
- 11
Add the 200g of pasta to the pot, ensuring it is submerged in the liquid.
⏱️ 1 min
- 12
Cook for 10-12 minutes, or until the pasta is al dente and the sauce has thickened, stirring occasionally to prevent sticking.
⏱️ 12 min
- 13
Remove from heat and stir through the 50g of grated gruyere cheese until melted and creamy.
⏱️ 2 min
- 14
Serve the French onion pasta immediately in bowls, garnished with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
French Onion Pasta
- 4 onions, sliced
- as needed olive oil, for drizzling
- 2 cloves garlic, minced
- 1 tablespoon plain flour
- 100 ml white wine
- 750 ml vegetable stock
- 1 tablespoon balsamic glaze
- 1 teaspoon dried thyme
- as needed salt, for seasoning
- as needed pepper, for seasoning
- 200 grams pasta
- 50 grams gruyere, grated
- as needed fresh parsley, chopped, for serving
Instructions
- 1
Add the sliced onions to a large pot. Drizzle generously with olive oil.
⏱️ 2 min - 2
Caramelise the onions over medium heat for 20 minutes, stirring occasionally, until deeply golden brown and softened.
⏱️ 20 min - 3
Add the 2 minced cloves of garlic to the pot and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Stir in the 1 tablespoon of plain flour and cook for another minute, stirring constantly, to create a roux.
⏱️ 1 min - 5
Pour in the 100ml of white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 1-2 minutes until slightly reduced.
⏱️ 2 min - 6
Add the 750ml of vegetable stock to the pot.
⏱️ 1 min - 7
Stir in the 1 tablespoon of balsamic glaze.
⏱️ 1 min - 8
Add the 1 teaspoon of dried thyme.
⏱️ 1 min - 9
Season the mixture generously with salt and pepper to taste.
⏱️ 1 min - 10
Bring the mixture to a boil.
⏱️ 3 min - 11
Add the 200g of pasta to the pot, ensuring it is submerged in the liquid.
⏱️ 1 min - 12
Cook for 10-12 minutes, or until the pasta is al dente and the sauce has thickened, stirring occasionally to prevent sticking.
⏱️ 12 min - 13
Remove from heat and stir through the 50g of grated gruyere cheese until melted and creamy.
⏱️ 2 min - 14
Serve the French onion pasta immediately in bowls, garnished with fresh chopped parsley.
⏱️ 1 min