Caramelised ‘French onion soup’ one pot pasta recipe
All the flavours of the classic French onion soup come together in this easy pasta recipe that's cooked in one pan! Topped with a grilled cheese topping, this is comfort food heaven.
See method- Serves 4
- 563 calories / serving
Ingredients
- 1 tbsp vegetable oil
- 30g unsalted butter
- 3 onions, thinly sliced
- 1 stick celery, finely chopped
- ½ tsp garlic granules (optional)
- pinch dried mixed herbs
- 300g fusilli pasta
- 1 vegetable stock cube, made up to 800ml
- 100g Creamfields grated Cheddar cheese
- 300g frozen garden peas
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Shop ingredientsEach serving contains
- Energy
- 2360kJ 563.0kcal
- Fat
- 21g
- Saturates
- 10g
- Salt
- 1.6g
- Sugars
- 13g
of the Reference intake
Carbohydrate 69.3gProtein 20.9gFibre 8.6g
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- Heat the oil and butter together in a large saucepan over a medium heat. Cook the onions and celery for 10 mins, or until beginning to brown.
- Add the garlic granules, a pinch of dried mixed herbs, and season. Increase the heat to high and cook, stirring constantly, until well-browned.
- Add the dried pasta and cook for 1 min to toast. Pour in the vegetable stock and bring to a simmer. Reduce the heat and let gently bubble for 12-15 mins until the pasta is tender and liquid has reduced.
- Preheat the grill to the ‘high’ setting. If your pan handle isn’t heat-proof, transfer the pasta to a baking dish.
- Cover the top with the grated cheese and grill for 4-6 mins until dark golden brown and bubbling.
- Meanwhile, cook the peas according to pack instructions.
- Serve the pasta with the cooked peas.
- See more Pasta recipes
