French Onion Pasta

By @themancuniancook

Serves 4.


  • 400g 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

Step 1

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. 

Step 2

When the onions are almost done, add the garlic and sliced mushrooms. Continue to cook until the mushrooms are tender, about 5-7 minutes.

Step 3

Deglaze the pan with 100ml of white wine and let it simmer for a few minutes to reduce slightly.

Step 4

Add the sprig of thyme and pour in the beef stock. 

Step 5

Add your Yorkshire Pasta and place the lid on the pan.

Step 6

Let the mixture simmer and reduce for about 5-8 minutes, stirring occasionally if it becomes too dry add a splash of water. 

Step 7

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.

Step 8

Stir through a splash of sherry vinegar for a tangy kick, then remove the thyme sprig.

Step 9

Garnished with freshly grated Parmesan cheese, I like to blow torch or grill the cheese to give it a nice crust.

Step 10

Serve and enjoy hot!