French onion spaghetti recipe
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
If you don't have brown onions, try using white, red or spring onions
Each serving contains
of the reference intake
- 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.
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