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 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
Each serving contains
- Energy
- 2910kJ 696.0kcal
- Fat
- 25g
- Saturates
- 12g
- Salt
- 1.0g
- Sugars
- 19g
of the Reference intake
Carbohydrate 84.1gProtein 19.0gFibre 8.8g
Method
- 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.
- See more Pasta recipes
