Frenchonionpastina Recipes

FRENCH ONION PASTA

French Onion Pasta image

French Onion Pasta has all the flavor of French Onion Soup. Lots of caramelized sweet onions and gooey cheese on top make this pure comfort food.

Provided by Christin Mahrlig

Time 35m

Number Of Ingredients 16

Ingredients

3 cups dry penne pasta
1 tablespoon olive oil
1 tablespoon butter
3 medium sweet onions, (thinly sliced)
1/2 teaspoon sugar
1/2 teaspoon salt
2 cloves garlic, (minced)
2 tablespoons all-purpose flour
1 (14.5-ounce) can beef broth
2 tablespoons dry sherry or Marsala wine
1 packet dry onion soup mix
1 cup half-and-half
1/4 teaspoon dried thyme
1 1/2 cups shredded rotisserie chicken, (optional)
1/2 cup shredded swiss cheese
1/2 cup shredded mozzarella cheese

Steps:

Cook pasta to al dente according to package directions.
Heat olive oil and butter over medium-low heat in a large pan. Add onions and cook for 15 minutes, stirring occasionally. Sprinkle with salt and sugar and cook another 15 minutes.
Add garlic and cook 1 minute.
Sprinkle flour over onions and stir to mix in. Turn heat up to medium. Cook 30 seconds and then gradually whisk in beef broth.
Add sherry, onion soup mix, half-and-half, and thyme and simmer until thickened.
Stir in chicken and cooked pasta.
Transfer to a lightly greased casserole dish. (If your pan is oven-proof, there's no need to transfer. Just sprinkle the cheese on top.) Sprinkle both cheeses on top.
Place casserole dish (or pan) in oven and broil until the cheese is melted and golden brown in spots.

Nutrition Facts : Calories 433 kcal, ServingSize 1 serving

FRENCH ONION SOUP PASTA RECIPE

French Onion Soup Pasta Recipe image

French onion soup pasta combines two classic comfort dishes into one warm, hearty dinner that can be whipped up in no time.

Provided by Leah Maroney

Categories Dinner Entree Lunch Pasta

Time 40m

Number Of Ingredients 12

Ingredients

1/2 pound short pasta (such as campanelle, cellentani, rotini, or farfalle )
3 tablespoons butter (divided)
2 tablespoons olive oil
1 large vidalia onion (sliced)
1 teaspoon salt
2 cloves garlic (minced)
1 tablespoon flour
1 cup beef broth
2 teaspoons Worcestershire sauce
2 sprigs thyme
1/4 cup panko breadcrumbs
4 ounces Gruyere cheese (shredded)

Steps:

Cook pasta according to package directions.
Add the garlic and flour. Stir to incorporate the flour into the fat. Cook for 2 to 3 minutes on low heat to cook off the flour flavor.

Nutrition Facts : Calories 346 kcal, Carbohydrate 19 g, Cholesterol 54 mg, Fiber 1 g, Protein 12 g, SaturatedFat 12 g, Sodium 1107 mg, Sugar 5 g, Fat 25 g, ServingSize 1 pot (4 servings), UnsaturatedFat 0 g

FRENCH ONION PASTA

French Onion Pasta image

Caramelizing the onions is somewhat time consuming, but it makes all the difference in this delightful twist on French onion for dinner.

Provided by Dana Laurelle

Categories Main Dish Recipes Pasta Chicken

Time 1h50m

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
2 large Spanish onions, thinly sliced
2 large shallots, thinly sliced
2 tablespoons brown sugar
1 pound rotini pasta
1 (3 pound) rotisserie chicken
1 tablespoon all-purpose flour
1 tablespoon dried thyme
3 cloves garlic, chopped
½ cup Marsala wine
1 ½ cups beef broth
4 tablespoons Greek yogurt
¾ cup shredded mozzarella cheese
salt and ground black pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh thyme, or to taste

Steps:

Heat oil and butter in a large Dutch oven over medium heat. Add onions and shallots and cook and stir until onions begin to soften, about 5 minutes. Stir in brown sugar well. Continue to cook over medium heat until well caramelized, 45 to 60 minutes. Stir occasionally, being sure to scrape up the browned bits from the bottom of the pot.
While onions cook, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain. Set aside and keep warm.
Bone chicken and cut meat into chunks.
Preheat the oven to 350 degrees F (175 degrees C).
Add flour, thyme, and garlic to the caramelized onions. Cook, stirring frequently, for 5 minutes. Add Marsala wine, scraping the bottom of the pan to deglaze. Add beef broth. Cook over medium-low heat, whisking continually until thickened, about 10 minutes. Add Greek yogurt and mix well.
Stir pasta, chicken, and mozzarella cheese into the sauce. Mix thoroughly. Season with salt and pepper. Pour into an oven-safe dish. Top with Parmesan cheese. Cover with foil.
Bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 10 minutes. Garnish with fresh thyme for fancier presentation at serving.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 56.2 g, Cholesterol 103.7 mg, Fat 24.4 g, Fiber 2.8 g, Protein 40.3 g, SaturatedFat 8.7 g, Sodium 416.7 mg, Sugar 8.4 g

FRENCH ONION PASTINA

French Onion Pastina image

Adapted from the blog at Serious Eats. All the flavors of French onion soup, but bulked up enough to be a main course. The blogger notes she was able to purchase all the ingredients (apart from pantry staples) for $6.85. Serve with recipe #331470. Serves 2 as a main dish, 4 as a side dish.

Provided by DrGaellon

Categories Low Cholesterol

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 lb onion, very finely sliced (about 2 large)
1 teaspoon flour
3 1/2 cups beef stock
1/4 teaspoon dried thyme
1/2 lb acini di pepe pasta (or any other very small pasta like orchiette, stelle or seme di melone) or 1/2 lb orzo pasta (or any other very small pasta like orchiette, stelle or seme di melone)
1/4 cup shredded parmesan cheese
kosher salt
fresh ground black pepper

Steps:

Heat oil over medium in a large deep saucepan until it shimmers. Add onions and saute slowly until very soft and a deep mahogany color, 25-30 minutes. If the onions stick, add a small amount of cold water and scrape with a wooden spoon to dissolve the sticking solids.
Remove about 1/4 of the cooked onions to a bowl; reserve for use as garnish.
Sprinkle flour into pot and stir well to coat. Add beef stock and thyme. Bring to a boil, then reduce to a simmer. Adjust seasoning with salt and pepper, and add pasta. Cover pan and simmer until pasta is al dente and most of the liquid is absorbed (6-9 minutes, depending on size and shape of pasta). Stir once or twice during cooking.
Off heat, stir in Parmesan. Serve, topped with remaining onions and parmesan frico.

Nutrition Facts : Calories 363.1, Fat 10, SaturatedFat 2.4, Cholesterol 5.5, Sodium 786.6, Carbohydrate 54.9, Fiber 3.5, Sugar 5.9, Protein 13.3

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