French Onion Pasta
1 hour 10 minutes
2
Low
Ingredients
2 tbsp Garofalo extra virgin olive oil
2 tbsp butter
700g onions, finely sliced
5 cloves garlic, slices
2 tbsp thyme leaves
150ml white wine
500ml veg or beef stock
180g Garofalo Fusilli Bucati Cordi
2 slices sourdough
100g gruyère
Pinch chilli flakes, optional
Parsley, to garnish
Sea salt and black pepper to taste
Preparation
- 1
- Heat the Garofalo extra virgin olive oil along with the butter in a large pan until foaming.
- 2
- Add the sliced onions with a good pinch of salt and a good grind of pepper and cook for 20-25 minutes over medium heat until soft and gooey, stirring occasionally.
- 3
- Add the garlic and thyme and cook for one minute.
- 4
- Deglaze the pan with the white wine and cook for 5 minutes.
- 5
- Add the stock and the Garofalo Fusilli Bucati Cordi and cook for 10 minutes or until al dente. Taste and season.
- 6
- Meanwhile, toast the sourdough and cut into large cubes.
- 7
- When the pasta is ready, divide into bowls.
- 8
- Toss over some of the toasted sourdough cubes, sprinkle with gruyère and grill until the cheese is melted.
- 9
- Sprinkle with parsley and chilli flakes. Enjoy!
