French Onion Pasta
3 large onions, sliced
- 2 cloves of garlic, minced
- 200g mushrooms, sliced
- 100ml white wine
- 1 sprig of thyme
- 400ml beef stock
- Splash of sherry vinegar
- Parmesan cheese (for garnish)
- Olive oil for cooking
- Salt and black pepper to taste
Step by Step Instructions
Heat a large pan over medium heat, add a drizzle of olive oil, and sauté the sliced onions until they become caramelised and golden brown, stirring occasionally. This will take about 20-30 minutes.
When the onions are almost done, add the garlic and sliced mushrooms. Continue to cook until the mushrooms are tender, about 5-7 minutes.
Deglaze the pan with 100ml of white wine and let it simmer for a few minutes to reduce slightly.
Add the sprig of thyme and pour in the beef stock.
Add your Yorkshire Pasta and place the lid on the pan.
Let the mixture simmer and reduce for about 5-8 minutes, stirring occasionally if it becomes too dry add a splash of water.
Remove the lid and a season with salt and black pepper to taste. Continue to cook for another 5-7 minutes with the lid off. You will know it is ready when all the liquid has absorbed and the pasta is al dente.
Stir through a splash of sherry vinegar for a tangy kick, then remove the thyme sprig.
Garnished with freshly grated Parmesan cheese, I like to blow torch or grill the cheese to give it a nice crust.
Serve and enjoy hot!