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!
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
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.