French Onion Soup Pasta
French Onion Soup Pasta 😍 This is such a cozy meal! It has been on repeat here at my house. I love french onion soup, so I decided to experiment and turn into a pasta and the experiment did not fail. It turned out amazing!
Ingredients
- 2 Yellow onions, thinly sliced
- 2 Shallots, thinly sliced
- 1/2 tbsp Tamari, or soy sauce
- 1/2 tbsp Balsamic vinegar
- 32 oz Beef bone broth, @kettleandfire
- 2 sprigs Thyme
- 1/3 cup Gruyere, shredded
- 2 tbsp Butter
- 3/4 cup Baguette, cubed
- 1/3 cup Parmigiano reggiano, grated
- Olive oil
- Chives , to taste
- Salt and pepper, to taste
- 1/4 tsp Cayenne pepper
- 1/4 tsp Nutmeg
- 8 oz Cavatelli
Instructions
- Slice the onions very thinly. Preheat a pan for 2 minutes on medium high. Add a tiny bit of olive oil. Add the onions. Lower heat to low and add a pinch of salt.
- Let them caramelize for about 45 minutes, mixing them in between every little bit. I like adding 1 tbsp bone broth once or twice in the process to deglaze.
- Add in balsamic, thyme, nutmeg, cayenne and tamari. Cook for another 5 minutes.
- Add your parmesan and baguette to a food processor with a pinch of salt and pulse until pulverized.
- Add to a baking dish and drizzle with olive oil.
- Bake at 350°F for 12-15 minutes or until golden.
- Bring your bone broth to a boil and add in your pasta. Cook until almost al dente.
- Add the pasta and bone broth directly over the onions, add in gruyere and simmer for 2 minutes mixing to incorporate the cheese.
- Turn heat off and add in butter. Mix and serve. Top with the breadcrumbs and chives and that is it!
Nutrition
Calories: 685kcal, Carbohydrates: 96g, Protein: 35g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 40mg, Sodium: 978mg, Potassium: 444mg, Fiber: 6g, Sugar: 10g, Vitamin A: 549IU, Vitamin C: 8mg, Calcium: 328mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.