Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
French Onion Spaghetti
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 667
- Total Fat
- 24 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 39 milligrams
- Sodium
- 1004 milligrams
- Carbohydrates
- 86 grams
- Dietary Fiber
- 8 grams
- Sugar
- 11 grams
- Protein
- 26 grams
All the cozy flavor of French onion soup—without the soup. This weeknight pasta skips the slow caramelizing and gets that same deep, savory flavor fast with a splash of sherry vinegar and dry vermouth. Tossed with golden onions, spaghetti and plenty of Gruyère and Parmesan, it’s a clever comfort dish that comes together in under 40 minutes.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 667
- Total Fat
- 24 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 39 milligrams
- Sodium
- 1004 milligrams
- Carbohydrates
- 86 grams
- Dietary Fiber
- 8 grams
- Sugar
- 11 grams
- Protein
- 26 grams
Ingredients
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Directions
- Bring a large pot of salted water to a boil. Heat the olive oil in a large heavy-duty braiser over medium heat. Add the onions and shallots and season with 1 teaspoon salt and a generous grinding of pepper. Toss to combine, cover and cook, stirring occasionally, until the onions are wilted, 3 to 4 minutes. Uncover, increase the heat to medium-high and cook, stirring often, until the onions are dark golden, 8 to 12 minutes.
- Stir in the thyme, then add the vermouth and sherry vinegar. Simmer until reduced and the onions are deep golden and glazed, 1 to 2 minutes. Add the broth and 1/2 cup boiling water from the large pot; simmer until the sauce is dark brown and reduced slightly and the onions are tender, 6 to 8 minutes.
- Meanwhile, add the spaghetti to the boiling water and cook as the label directs for al dente; reserve 1/2 cup cooking water, then drain. Add the spaghetti to the sauce, sprinkle with the parsley and toss, adding the reserved cooking water as needed to loosen. Remove from the heat, sprinkle with the Gruyère and Parmesan and toss to melt. Divide among bowls and sprinkle with more Gruyère and Parmesan.
