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- May 5, 2020 at 10:27 am #585126
Onion Soup Pasta
1/2 lb short pasta — such as small shells, rotini, or farfalle
3 tbs butter, divided
2 tbs olive oil
1 vidalia onion, sliced
1 tsp salt
2 cloves garlic, minced
1 tbs flour
1 cup beef broth
2 tsp Worcestershire sauce
2 sprigs thyme
1/4 cup panko breadcrumbs
4 oz Gruyere cheese, shredded
Cook pasta according to package directions.
Meanwhile, heat 2 tbs of butter and the olive oil in a sauté pan over medium heat. When the butter is melted, add the onion and salt. Saute until onions are softened and golden brown, about 20 min.
Add the garlic and flour. Stir to incorporate the flour into the fat. Cook for 2 to 3 min on low heat to cook off the flour flavor.
Add the beef broth, Worcestershire sauce, and the leaves from the thyme sprigs, stirring with a spoon while incorporating. Cook for 2 to 3 min or until the sauce is thickened.
Add the remaining tbs of butter to a small sauté pan. Heat until melted and then add the breadcrumbs, toss to coat and toast on low heat until lightly browned.
Add the cooked pasta and the Gruyere cheese into the pan. Toss to combine. The heat from the sauce will melt the cheese just enough.
Top with toasted breadcrumbs and additional shredded Gruyere if desired. Serve immediately. Serves 4
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