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    French Onion Pasta Bake

    Italian
    Pasta
    Vegetarian
    Winter
    ​

    4

    portionen

    1hr 20m

    aktive zeit

    1hr 20 minutes

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    • 3 large onions

    • 4 cloves garlic

    • 40g butter

    • 3 tbsp olive oil

    • 50ml white wine

    • 7 sprigs thyme

    • 1 tbsp pepper

    • Salt to taste

    • 500ml beef stock

    • 1 tbsp Worcestershire sauce

    • 400g pasta

    • 150g gruyere

    • 150g parmesan

    • 50ml double cream

    • 1 tsp browning

    • Mozzarella cheese

    • Parsley to garnish

    Anweisungen

    1. Start by doing your prep. We want to cut 3 large onions really fine.

    2. Finely dice 4 cloves of garlic then we’re good to go.

    3. Melt 50g of butter in a pan. We’re going to cook these onions low and slow for about half an hour. Add a big glug of olive oil and some salt

    4. Stir them every so often. We want a beautiful brown caramelisation on all the onions so they give us that natural sweetness.

    5. When onions are jammy, add your garlic, a handful of thyme, and a tablespoon of black pepper before deglazing the pan with white wine.

    6. Add a splash of Worcestershire sauce then about 440g of whatever pasta you’re using.

    7. Cover that with beef stock and cover it while the pasta cooks.

    8. When pasta is almost cooked. add the cheese. I’m using a combination of parmesan and gruyere. Then add a drizzle of double cream.

    9. Add a bit of browning for that rich colour and then you’re ready to bake.

    10. Cover your pasta with mozzarella and cook until is melted and slightly brown

    11. Add parsley.

    4

    portionen

    1hr 20m

    aktive zeit

    1hr 20 minutes

    gesamtzeit
    Kochen beginnen

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    Zutaten

    3 large onions

    4 cloves garlic

    40g butter

    3 tbsp olive oil

    50ml white wine

    7 sprigs thyme

    1 tbsp pepper

    Salt to taste

    500ml beef stock

    1 tbsp Worcestershire sauce

    400g pasta

    150g gruyere

    150g parmesan

    50ml double cream

    1 tsp browning

    Mozzarella cheese

    Parsley to garnish

    Anweisungen

    1

    Start by doing your prep. We want to cut 3 large onions really fine.

    2

    Finely dice 4 cloves of garlic then we’re good to go.

    3

    Melt 50g of butter in a pan. We’re going to cook these onions low and slow for about half an hour. Add a big glug of olive oil and some salt

    4

    Stir them every so often. We want a beautiful brown caramelisation on all the onions so they give us that natural sweetness.

    5

    When onions are jammy, add your garlic, a handful of thyme, and a tablespoon of black pepper before deglazing the pan with white wine.

    6

    Add a splash of Worcestershire sauce then about 440g of whatever pasta you’re using.

    7

    Cover that with beef stock and cover it while the pasta cooks.

    8

    When pasta is almost cooked. add the cheese. I’m using a combination of parmesan and gruyere. Then add a drizzle of double cream.

    9

    Add a bit of browning for that rich colour and then you’re ready to bake.

    10

    Cover your pasta with mozzarella and cook until is melted and slightly brown

    11

    Add parsley.