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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 – and warming – combination. Perfect with Evian Sparkling Water. 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

Perfect with:

Evian Sparkling WaterA refreshingly light mineral water with fine, gentle bubbles. Perfect for adding sparkle to mealtimes. Evian Sparkling Water
A refreshingly light mineral water with fine, gentle bubbles. Perfect for adding sparkle to mealtimes.
Shop ingredients
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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