Wednesday, August 26, 2009

French Onion Pasta



Like many people in the food blogosphere I was so excited to go see Julie & Julia. My husband had sent me the preview for this movie many many months ago and I had been anxiously awaiting its release. I loved it. I thought it was super cute and I really liked the characters. After leaving the movie I started thinking about my blog and the role it plays in my life. I wondered about my readers, what they are like, and why they decide to devote part of their day to reading about me, my cooking, and my life. I thought about how amazing it is that people tune in and how motivating that is to me. It is a creative outlet. A commitment. A challenge. As a person who truly enjoys challenges I decided to create my own little food blog challenge for myself. My challenge is to create one recipe a week completely my own. No cookbook. No blog post. No magazine. Just my brain and my pantry.

The first recipe I created was this french onion pasta. Last week I went out to dinner with a friend and she had french onion soup. It got me thinking- can I make this into a meal? Say... french onion chicken? Or french onion casserole? I decided to go with french onion pasta and I am so glad I did. This was excellent. John and I both truly enjoyed it. The picture doesn't capture how delicious the sauce was. The sauce was the perfect consistency. Not runny, not thick. We both loved this and I recommend giving it a whirl!

Source: Stephanie Cooks Original!

Ingredients:

2 cups of uncooked penne pasta
1 to 1.5 cup of chicken stock
1 packet of Lipton's Onion Soup mix
1 shallot, finely diced
2 cloves of garlic, smashed
1/2 cup of marsala wine
4 tablespoons of light cream
1 tablespoon of flour
1/4 cup of shredded mozzarella cheese
1 tablespoon of EVOO

Directions-
1- Cook pasta according to directions, set aside and keep warm.
2- In a saucepan, heat the EVOO. Add the scallions and garlic, stir continually until soft and fragrant.
3- Add the marsala wine, scraping the bottom of the pan to remove any stuck on pieces of onion.
4- Add the stock and soup mix packets, allow to cook on low for about 20 minutes.
5- Stir in flour, whisking continually until well incorporated and thickened.
6- Add the light cream, mix well.
7- Add the pasta to the sauce, stir well.
8- Pour into an oven safe dish. Top with the mozzarella cheese.
9- Set it under the broiler until the cheese gets a little crispy.

73 comments:

  1. Great job, Stephanie! This looks sooo good! I love french onion soup, so this sounds like a winner for sure. Keep up the great work! :)

    ReplyDelete
    Replies
    1. This was...hands down one of my favorite dishes of all time!!! Made it twice in a matter of a few days.I like mushrooms so i added them...but exaxtly as the recipe is written.
      .its still amazing!!!

      Delete
    2. Whole family loves it! Rare to find six people that all like the same thing! Yum!

      Delete
    3. The whole family loves it! Rare to find something all six of us like. Yum!

      Delete
  2. wow, this sounds super good! im def going to have to give it a try. good luck on your challenge!!!

    ReplyDelete
  3. Oooooh this sounds so awesome! It looks even better :)

    Me and lipton soup packets are good friends so I might have to dig in the cupboard and give this a whirl ;)

    ReplyDelete
  4. My husband and I LOVE french onion soup - this looks amazing!

    ReplyDelete
  5. That sounds delicious! I think you are off to a great start with your new goal.

    ReplyDelete
  6. Great recipe! I made it tonight, but had to make a few subs. The whole family loved it. Thanks!! I will be blogging about it soon :)

    ReplyDelete
  7. are the only onions the scallions? do you think carmelized onions would work as well?

    ReplyDelete
  8. Ondrea- Carmelized onions would definitely work! If you try it let me know how it goes.

    ReplyDelete
  9. Hey there. I too was looking for something to do with my french onion soup mix. This was amazing! I used whole wheat pasta and subbed 2T lowfat milk for the cream because its all I had. Oh, and I didn't have shallots either, so I sauted onions in garlic powder. Fantastic!

    ReplyDelete
  10. I dont think Julia Child would use boxed soup in anything. I tried this with caramelized onions and it was amazing!

    ReplyDelete
  11. I love pasta! This way is so delicious!

    ReplyDelete
  12. This sounds delicious? Does anyone know how many servings this made?

    ReplyDelete
    Replies
    1. It depends how big of eaters you are but I'd say it's 2-3 servings.

      Delete
  13. Do you think it would work with quinoa substitute for the pasta?

    ReplyDelete
    Replies
    1. I don't know enough about quinoa to answer with confidence. I'm sorry!

      Delete
  14. I'm think I'm going to give this a try. I'm an onion lover so this should be great for me! I will have to use a pound of pasta with my gang though, so I'll just double up on the ingredients. Hopefully this will make it as one of my blog posts!

    http://thecuttingedgeofordinary.blogspot.com/

    ReplyDelete
  15. Anything I could substitute for Marsala wine?

    ReplyDelete
    Replies
    1. White wine, or even just broth! It'll change the flavor a bit but not in a bad way.

      Delete
  16. OMG tried it tonight!...like a restaurant pasta...SOOO GOOD!

    ReplyDelete
  17. Do you use SCALLLIONS OR SHALLOTS?

    ReplyDelete
    Replies
    1. LOL Shallots!!! GOOD CATCH! Going to fix this now!

      Delete
  18. I'm in the uk, what's Evoo???

    ReplyDelete
  19. Picture shows green varnish on top. What did you use? I want mine to look fancy too :-)

    ReplyDelete
  20. Picture shows green garnish. What did you use? I want mine to look fancy too! Lol!
    Also, ingredients say 1 packet of soup mix, but directions say add "packets". Just want to make it right the first time :-)

    ReplyDelete
    Replies
    1. Hi Heather! It's just dried parsley- I add it to everything to make it look nice lol! And it's just 1 packet!

      Delete
  21. Just made this... so great! I threw the sauce.in a blender since im not a fan of chunks of onion... so good. Also subbed the cream for greek yogurt! Thanks for the great recipe!

    ReplyDelete
  22. Does this dish need the wine?

    ReplyDelete
    Replies
    1. It adds to the flavor, but it's your choice.

      Delete
  23. What size of pan did you use?

    ReplyDelete
    Replies
    1. I used a round pie dish, but you can use an 8x8 or any small dish.

      Delete
  24. Do i have to use light cream? Can I use lactose free milk instead?

    ReplyDelete
    Replies
    1. Your choice. With any substitute it will effect the outcome, but it'll work.

      Delete
  25. Sounds amazing! Making this tomorrow night. have to dbl. the recipe for my crowd though. I wonder how it would turn out if you added shredded rotissorie chicken to it and make it the main dish?

    ReplyDelete
  26. This was amazing! Going to try with chicken next time!

    ReplyDelete
  27. I am going to make this for the first timw tomorrow and was wondering if some thinly sliced steak would go well in it?

    ReplyDelete
  28. Sloane Alexandra SmithNovember 10, 2012 at 8:15 PM

    Really good! I used 1/2 & 1/2 cream and added 3 tbs. of sour cream as well. Used "not-chicken" broth, as I'm a vegetarian. Came out hearty and delicious. Beef stroganoff was one of my favorite meals before I gave up meat a year ago...this is a delicious substitute! Next time I'll add mushrooms, too. Thank you, Stephanie :)

    ReplyDelete
  29. So delicious! I made it for my family for the first time last night and after just one bite, my husband said he calls dibs on leftovers! It was a big hit with my boys as well. Definitely a keeper. Thank you so much for posting this!!!

    ReplyDelete
  30. I made this for my family for the first time last night, it was an instant favorite! I think next time, on top of the cheese, I'll put bacon on there as well. It just sounds like that would work. Also, I didn't have the right cheese, so I used pepper jack (were big spicy eaters) and that worked well too. Thanks so much for posting this recipe =-)

    ReplyDelete
  31. What is EVOO?
    -Australian

    ReplyDelete
  32. what is light cream?

    ReplyDelete
    Replies
    1. It's a type of cream... like there's heavy cream, there's also light cream.

      Delete
  33. Sounds great. Will try soon and add to my recipe collecting.

    ReplyDelete
  34. Made this tonight and OMG DELICIOUS !!! I added a little more marsala than called for and added a box of fresh mushrooms and small vidalia onion to garlic and shallot in EVOO and a little bit of butter.. It was amazing !! Exactly like the french onion soup !! Next time i make it and that will be SOON will add some chicken pieces to add a protein and DOUBLE the recipe !!! thanks so much for this amazing dish...love it !!!

    ReplyDelete
  35. I'm doing this pasta tonight for my family my husband and I are hosting Christmas eve dinner ill let you know how was it, it looks delicious.

    ReplyDelete
  36. AMAZING!! Used greek yogurt instead of light cream and worked out so well!

    ReplyDelete
  37. How many servings is this recipe?

    ReplyDelete
  38. I just made this recipe...This stuff is amazing and easy to make!!! Thankyou!

    ReplyDelete
  39. I am out of chicken stock, do you think vegetable stock would taste horrible with it?

    ReplyDelete
  40. How much sauce is created in this recipe? For instance would there be enough sauce for chicken on the side or is there just enough sauce to coat the pasta? Looking forward to making this real soon! Sounds delicious!!

    ReplyDelete
    Replies
    1. I think you could toss chicken in, but it won't make enough to cover chicken and pasta.

      Delete
  41. I made this tonight for dinner. I used Chardonnay (I couldnt find Marsala) but otherwise followed the recipe. It was AMAZING! I'll have to tweak it a bit, as my sauce was a bit thin, but it was incredibly delicious. Even my husband (who normally doesn't care for pasta dishes, or ever has a second helping) had two plates full! Thank you SO much! And good job!!!!

    ReplyDelete
  42. very nice..i think next time i will try just carmelied onions rather than the onion soup mix...thanks for recipe!

    ReplyDelete
  43. This was delicious!!! I made it tonight and my husband said he "wasn't hungry". He ended up eating a bowl + seconds :) I will be making this again!

    ReplyDelete
  44. What is the green stuff?

    ReplyDelete
    Replies
    1. Parsley- mostly for the picture, but you can add it if you want!

      Delete
  45. Sounds similar to a dish I order when I go to Romano's Macaroni Grill. They use rigatoni instead of penne pasta, and add mushrooms and chicken. Absolutely delish.

    ReplyDelete
  46. In the ingredients you say 1 packet of onion soup mix. In the instructions you say add the packets. Typo? Also "Add the stock and soup mix packets, allow to cook on low for about 20 minutes." 20 minutes seems kinda long.

    ReplyDelete
    Replies
    1. Yes, it's just one packet. Feel free to cook it less, however I did 20 minutes and found it appropriate.

      Delete
  47. I'm going to top it with French's Crispy French Fried Onions too! YUM!

    ReplyDelete
  48. This looks like a great pasta dish. The only thing I wonder is could you find a French onion soup mix without MSG. I love this soup but I don't know why they have to use this ingredient.

    ReplyDelete
  49. Hi Stephanie, is this freezer friendly ?

    ReplyDelete
  50. If it uses packet soup you can hardly call it a recipe!

    ReplyDelete
    Replies
    1. If you can't say something nice - don't say it

      Delete
  51. Oh my gosh...this was fabulous! I'm pure Italian and have a plethora of pasta recipes, but this is probably our new favorite. (We think the leftovers tasted even more incredible the next day!) Thanks so much for sharing!

    ReplyDelete
  52. This was excellent took it to a progressive dinner party I had made a triple batch and very little left. I out in crockpot to keep warm and melted cheese added chicken. Definitely will be made again.

    ReplyDelete