French onion soup pasta

Name: French onion soup pasta
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 4
Ingredients: 25 g (1oz) butter; 1 tbsp. olive oil; 2 large onions, finely sliced; 1 tbsp. light brown sugar; 2 garlic cloves, crushed; 2 bay leaves; 2 thyme sprigs, plus 1tbsp leaves; 250 mL (9 fl oz) white wine; 750 mL (1 ¼ pint) beef stock; 300 g (11oz) dried pasta, we used penne; 200 g (7oz) gruyere, grated; 4 thick slices of sourdough

All the comforting flavours of French onion soup in a pasta bake, complete with cheesy crouton topping

By Ailsa BurtUpdated: 15 October 2018

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Yields:

Prep Time:

40 mins

Cook Time:

1 hr 20 mins

Total Time:

2 hrs

Ingredients

25 g
(1oz) butter
1 Tbsp.
olive oil
2
large onions, finely sliced
1 Tbsp.
light brown sugar
2
garlic cloves, crushed
2
bay leaves
2
thyme sprigs, plus 1tbsp leaves
250 ml
(9 fl oz) white wine
750 ml
(1 ¼ pint) beef stock
300 g
(11oz) dried pasta, we used penne
200 g
(7oz) gruyere, grated
4
thick slices of sourdough

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Melt the butter and oil in a large non-stick saucepan. Stir in the onions with a generous pinch of salt. Cook over a high heat for 5min until browned and turn the heat to low for at least 25min until soft. Cook the pasta for 2min less than the packet instructions.
2. Step 2
  Stir in the sugar, garlic, bay and thyme sprigs. Cook for a further 5min. Pour in the white wine and allow it to boil and leave to bubble for 1min before stirring in the beef stock. Season well and leave to simmer gently for 20min. Remove the bay leaves and thyme sprigs.
3. Step 3
  Stir in the pasta, season again and tip into a deep baking dish. Tear the slices over so they cover the top, then scatter over the gruyere. Cook for 15-20min in oven until the top is golden and the pasta is tender. Remove and sprinkle over the remaining thyme leaves.