Slow-browned onions, melted Gruyère, and black pepper give spaghetti French onion soup vibes.
KBy kympro
Servings
4
400 g Spaghetti
4 pieces Yellow onions, thinly sliced
3 tbsp Unsalted butter
2 tbsp Olive oil
3 clove Garlic
1 tbsp Fresh thyme leaves
0.5 cup Dry white wine
0.5 cup Beef or vegetable stock
200 g Gruyère cheese, finely grated
0.5 cup Parmigiano-Reggiano, finely grated
1 tsp Freshly ground black pepper
1 tsp Salt
1.5 tbsp Salt for pasta water
2 tbsp Fresh parsley (garnish)
Calories
595 kcal
Protein
25g
Carbs
37g
Fat
36g
Fiber
5g
Sugar
2g
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Caramelize Onions
1. Melt the butter with the olive oil in a large wide skillet over medium heat. Add the onions and salt, and cook, stirring every few minutes, for 35 to 40 minutes until deeply golden brown and jammy. Lower the heat and add a splash of water if they start to scorch.
2. Stir in the garlic and thyme leaves and cook for 1 minute until fragrant.
3 clove Garlic,
1 tbsp Fresh thyme leaves
3. Pour in the white wine and scrape up the browned bits. Simmer for 3 to 4 minutes until nearly evaporated, then add the stock and simmer 3 minutes more. Turn off the heat.
0.5 cup Dry white wine,
0.5 cup Beef or vegetable stock
Cook Pasta
4. While the onions finish, bring a large pot of water to a boil and add the salt for pasta water so it tastes noticeably salty. Cook the spaghetti until 1 to 2 minutes shy of al dente. Reserve 1 cup (240 ml) of pasta water, then drain.
400 g Spaghetti,
1.5 tbsp Salt for pasta water
Combine and Serve
5. Return the skillet with the onions to low heat and add the spaghetti with about half a cup of the reserved pasta water. Toss for 1 minute to finish cooking the pasta in the sauce.
6. Remove from the heat and add the Gruyère, Parmigiano-Reggiano, and black pepper in handfuls, tossing constantly and adding more pasta water as needed until the cheese melts into a glossy sauce that coats the pasta without pooling.
200 g Gruyère cheese, finely grated,
0.5 cup Parmigiano-Reggiano, finely grated,
1 tsp Freshly ground black pepper
7. Divide among warm bowls, garnish with parsley, and serve immediately with extra black pepper.
2 tbsp Fresh parsley (garnish)
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