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French onion spaghetti recipe

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

  • Serves 4
  • Takes 1 hr 20 mins
  • 696 calories / serving

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

  • Energy

    2910kj
    696kcal     35%

  • Fat

    25g 36%

  • Saturates

    12g 60%

  • Sugars

    19g 21%

  • Salt

    1.1g 17%

of the reference intake
Carbohydrate 84.1g Protein 19g Fibre 8.8g

Method

  1. 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.
  2. 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.
  3. 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.
  4. Divide between 4 plates and serve topped with the fried breadcrumbs and cheese.

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