Are you a big fan of a warm and cheesy bowl of french onion soup? How about we take those flavors, break them down, and put them into a hearty pasta dish? Yes please.
This recipe has been a staple in our home for years now and every time I make it I hear M say ‘wow, this is SO good!! Why don’t we eat this more often?’ (Blank stare from me)…..well…..we do. It just doesn’t get old, apparently. The flavor is amazing for the little amount of ingredients the recipe has. And it comes together quite quickly on a busy week night. Solid all around.
The only time consuming part of the recipe is slicing the shallots. If you are someone (like me) that finds it calming to peel and slice things then you’ll really enjoy this step. If you find it annoying – well, I’m sorry. Make it anyway because I promise the (annoying) shallots will make it up to you later when they are all caramelized and cheesy and wrapped around pasta.
- 10 large shallots, peeled and thinly sliced
- 2 TBS unsalted butter
- 2 TBS good olive oil
- salt & pepper
- 1 package whole wheat spaghetti
- 1/4 cup starchy cooking water (from pasta)
- 1 cup good parmessan, plus more for sprinkling on top
- freshly chopped parsley
- Bring a large pot of water to a boil. Add salt and cook pasta just shy of al dente. Reserve 1/4 cup of the cooking liquid.
- Meanwhile, in a large saute pan melt butter and olive oil together over low heat. Add sliced shallots to the pan, season generously with salt and pepper and mix around. Go check on the kids. Come back and give them a good stir. Open the mail. Give another good stir. Help with homework, stir, pick up the toddler pulling at your leg, have the toddler stir, put a show on 'On Demand', stir, pour yourself a big glass of wine, let's put the toddler down now, and finally stir again. Super multi-tasking dinner, see? Give the shallots about 25 minutes or so over the low heat until they are nice and soft.
- Add the drained pasta, starchy cooking water, and parmessan to the shallots and toss together. Put pasta in deep bowls and top with freshly shaved parmessan and chopped parsley. Serve with a side salad.
Dinner is done and the kids are in one piece. Success.
If you liked this post, check these out!
Latest posts by Courtney (see all)
- Roasted Bruschetta Salmon - August 30, 2018
- Four hour Bolognese - August 28, 2018
- Summer sandwiches - July 25, 2018
Made this last night. It was sooooooooooo yummy. Just like you said, french onion soup in a bowl. My husband wants me to make it again this weekend for company. Thank you, love your ideas, keep them coming
This post cracked me up!!! How funny and relatable. Sounds like 5:00 in my house, I will have to try and make this.
I had to come back and comment. I made this and it was soooooo delicious. And yes, aside from the slicing the shallots this was very 5:00 ‘craziness’ friendly and it tasted much more complicated than it was. We didn’t have any leftovers
I’m so glad you and your family enjoyed the recipe!
Dear admin, thnx for sharing this blog post. I found it wonderful. Greatest regards, Victoria…
Hiya! Could I upload your material in Pdf file framework? I really want it in my course.
Great post, you have pointed out some great details , I also conceive this s a very superb website.