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French onion spaghetti recipe
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We love a food hybrid! This indulgent main combines the flavours of French onion soup with a simple spaghetti. Caramelised brown onions and crusty sourdough bread pair with spaghetti and fruity Comté to create a winning combination. See method
Ingredients
- 50g butter
- 7 brown onions, finely sliced
- 5 thyme sprigs, leaves picked
- 200ml dry white wine
- 300ml vegetable stock
- 100g sourdough bread, torn into chunks
- 2 tbsp extra-virgin olive oil
- 20g fresh flat-leaf parsley, finely chopped
- 300g spaghetti
- 70g Tesco Finest Comté, finely grated
If you don't have brown onions, try using white, red or spring onions
Each serving contains
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Energy
2910kj
696kcal
35%
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Fat
25g
36%
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Saturates
12g
60%
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Sugars
19g
21%
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Salt
1.1g
17%
of the reference intake
Carbohydrate 84.1g
Protein 19g
Fibre 8.8g
Method
- Melt the butter in medium saucepan set over a medium heat. Add the onions and thyme leaves and cook for 45-50 mins, stirring occasionally, until the onions are very soft and a deep golden colour. Add the wine to the pan, cook for 2-3 mins, then stir in the stock. Bring to the boil and simmer for 10 mins.
- Meanwhile, blend the bread in a food processor until it resembles a rough crumb. Heat the oil in a frying pan over a medium heat. Add the breadcrumbs and fry for 5-6 mins until evenly golden. Remove from the heat, toss through the parsley and season to taste with freshly ground black pepper.
- Bring a large pan of water to the boil and cook the pasta according to pack instructions. Drain, reserving a mug of the cooking water, return to the pan and toss through the slow cooked onions. Add a splash of cooking water, if needed to loosen the sauce.
- Divide between 4 plates and serve topped with the fried breadcrumbs and cheese.
See more Pasta recipes