Thursday, 7 January 2016

French Onion Soup Pasta

We've barely had winter in my little neck of the woods.  There was one day where we had snow,  and I used a leaf blower to blow it off the driveway - because I detest shoveling with every single fiber of my being.
And that particular day was the coldest on record so far and it was the ONLY day I could hang the Christmas lights on the front of the house.  Because I was convinced that the following weekend would be -30C.  So I hung the lights and nearly froze to death.
But.  Then there was this pasta.  And this pasta would probably warm even the coldest heart.
With only a few ingredients, it's easy and relatively quick to put together.  After you baby the onions of course.
Heat some olive oil and butter in a large pot over medium heat.

Once the butter is melted, add the onions and stir to coat them in the butter/oil mixture.  Then just leave them to cook - don't fiddle with them.

After about 4 minutes, add in the thyme.  I used dry.  You could (should) use fresh if you can get it.

And then the salt and pepper.

Stir everything together and then let cook until they are golden and soft and wonderful.  If you find that they're browning too quickly, lower the heat so they don't burn.

Then add the chicken broth and a little water.  Stir everything together - make sure you scrape off any burned or stuck bits off the bottom of the pot.  Those are flavor points.

Then add in the pasta.  Joy used this amazing thick spaghetti pasta that I was totally jealous of - but all I could get was plain old regular spaghetti.

Then bring the broth to a simmer.  Put the lid on and cook until the pasta is done to al dente.  After about 15 minutes or so, there should be a little broth left in the bottom of the pot.  You can let this cook off if you want. 
When done, top with Parmesan cheese.  And arugula if you can get it.  (I couldn't)

I have never loved Winter so much as the day I had this pasta.  Because it took away all my Winter blues and I fell for the richness and complete decadence of this simple one-pot dish.


I refuse to confess how much of this I actually ate. 

(All of it)

I didn't even bother serving it with anything.  But you totally should.  Like a wildly soft and luxurious French bread.  Do it.

Just so you know, I found that the sauce did thicken up a bit after sitting.  And it was perfect for leftovers.

From my House to Yours - Happy New Year!  Enjoy