French Onion Pasta

Anything with caramelized onions has my name written all over it!  This recipe is absolutely amazing!  So full of flavor & probably one of my new favorites.  I saw the recipe on Pinterest.  I knew I wanted to change it up a tad because it just didn't seem quite "onion-y" enough to be like a french onion soup in pasta form, so I adjusted it to my likings.  This doesn't make a lot, just enough for 4 people, so if you want to use a whole 16oz box of penne, double the sauce & use a 9x13" baking dish, but put this on your make soon list because it is that good!

French Onion Pasta

Recipe adjusted from Stephanie Cooks by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp extra virgin olive oil
• 1 large sweet onion, julienned
• 1/2 tsp kosher salt
• *1/2 tsp sugar, optional
• 2 cloves garlic, minced
• 2 Tbsp flour
• 1 packet onion soup mix
• 2 cups chicken stock (or beef stock)
• 1 cup half & half
• 1/2 cup shredded mozzarella cheese
• 2 cups whole wheat penne pasta

1. In a large non-stick pot or skillet, heat oil & add onion.  Cook on medium-low heat for 10 minutes.  Add kosher salt & sugar if desired, stir & continue cooking, uncovered, for another 20 minutes (30 minutes total) stirring every five to ten minutes.  You will want to caramelize the onions LOW & SLOW.  If they look dry at all, add a tablespoon or two of water occasionally.  If the onions start to stick to your pan, add a little more olive oil.  
2. After onions have reached a nice golden brown, add the minced garlic & stir until fragrant, about 30 seconds.  Add flour & onion soup mix to the onion mixture.  
3. Start boiling water in a separate pot for the noodles.  To the pot of onions: whisk in chicken stock slowly to prevent the flour from clumping.  Keep heat on medium & wait for the mixture to bubble.  
4. Add half & half, & let simmer while noodles cook according to directions on the package.  (Mine said 10-12 minutes.)  Don't let the mixture reach a rolling boil, just a light simmer.  You don't want to evaporate all that yummy sauce you are making.
5. Once the noodles are cooked & drained, add them to the sauce mixture.  The sauce should be thick enough to coat a spoon.  Stir the noodles in the sauce & place in a 7x11" baking dish.  
6. Sprinkle cheese over the top of the noodles.  Heat cheese under the broiler in your oven until browned & bubbling.  Serve & enjoy!  Yields 4 servings.

Anything with caramelized onions has my name written all over it!  This recipe is absolutely amazing!  So full of flavor & probably one of my new favorites.  I saw the recipe on Pinterest.  I knew I wanted to change it up a tad because it just didn't seem quite "onion-y" enough to be like a french onion soup in pasta form, so I adjusted it to my likings.  This doesn't make a lot, just enough for 4 people, so if you want to use a whole 16oz box of penne, double the sauce & use a 9x13" baking dish, but put this on your make soon list because it is that good!

French Onion Pasta

Recipe adjusted from Stephanie Cooks by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp extra virgin olive oil
• 1 large sweet onion, julienned
• 1/2 tsp kosher salt
• *1/2 tsp sugar, optional
• 2 cloves garlic, minced
• 2 Tbsp flour
• 1 packet onion soup mix
• 2 cups chicken stock (or beef stock)
• 1 cup half & half
• 1/2 cup shredded mozzarella cheese
• 2 cups whole wheat penne pasta

1. In a large non-stick pot or skillet, heat oil & add onion.  Cook on medium-low heat for 10 minutes.  Add kosher salt & sugar if desired, stir & continue cooking, uncovered, for another 20 minutes (30 minutes total) stirring every five to ten minutes.  You will want to caramelize the onions LOW & SLOW.  If they look dry at all, add a tablespoon or two of water occasionally.  If the onions start to stick to your pan, add a little more olive oil.  
2. After onions have reached a nice golden brown, add the minced garlic & stir until fragrant, about 30 seconds.  Add flour & onion soup mix to the onion mixture.  
3. Start boiling water in a separate pot for the noodles.  To the pot of onions: whisk in chicken stock slowly to prevent the flour from clumping.  Keep heat on medium & wait for the mixture to bubble.  
4. Add half & half, & let simmer while noodles cook according to directions on the package.  (Mine said 10-12 minutes.)  Don't let the mixture reach a rolling boil, just a light simmer.  You don't want to evaporate all that yummy sauce you are making.
5. Once the noodles are cooked & drained, add them to the sauce mixture.  The sauce should be thick enough to coat a spoon.  Stir the noodles in the sauce & place in a 7x11" baking dish.  
6. Sprinkle cheese over the top of the noodles.  Heat cheese under the broiler in your oven until browned & bubbling.  Serve & enjoy!  Yields 4 servings.