FRENCH ONION PASTINA
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
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
FRENCH ONION PASTA
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
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
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4.9/5 (9)Calories 377 per servingCategory Side Dish
- Measure 2 cups of broth and 2 cups of water into a saucepan. Add the pastina and bring to a boil, stirring occasionally.
- You will not be draining the pasta, so check the liquid level frequently and add more as needed.
- Add the rest of the ingredients, besides the lemon juice, and stir until the cheese is melted and everything is combined.
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