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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Adapted from the blog at Serious Eats. All the flavors of French onion soup, but bulked up enough to be a main course. The blogger notes she was able to purchase all the ingredients (apart from pantry staples) for $6.85. Serve with Frico. Serves 2 as a main dish, 4 as a side dish. Ingredients:
2 tablespoons olive oil |
1 lb onion, very finely sliced (about 2 large) |
1 teaspoon flour |
3 1/2 cups beef stock |
1/4 teaspoon dried thyme |
1/2 lb acini di pepe pasta (or any other very small pasta like orchiette, stelle or seme di melone) or 1/2 lb orzo pasta (or any other very small pasta like orchiette, stelle or seme di melone) |
1/4 cup shredded parmesan cheese |
kosher salt |
fresh ground black pepper |
Directions:
1. Heat oil over medium in a large deep saucepan until it shimmers. Add onions and saute slowly until very soft and a deep mahogany color, 25-30 minutes. If the onions stick, add a small amount of cold water and scrape with a wooden spoon to dissolve the sticking solids.
2. Remove about 1/4 of the cooked onions to a bowl; reserve for use as garnish.
3. Sprinkle flour into pot and stir well to coat. Add beef stock and thyme. Bring to a boil, then reduce to a simmer. Adjust seasoning with salt and pepper, and add pasta. Cover pan and simmer until pasta is al dente and most of the liquid is absorbed (6-9 minutes, depending on size and shape of pasta). Stir once or twice during cooking.
4. Off heat, stir in Parmesan. Serve, topped with remaining onions and parmesan frico.
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