Pasta is not something I eat a lot of anymore but I do still love it. When I do make pasta for a meal it needs protein and lots of flavor. Recently on Pinterest I came across a recipe for French Onion Pasta from Stephanie Cooks. The name alone jumped out at me! I decided I had to try this recipe but with my own twist on it. Thanks Stephanie for the inspiration!
One of the big changes is that I am adding beef. You could of course leave it out or use chicken if you wanted, but we like beef and I am always looking for ways to use it in pasta dishes that is not ground beef. Although, as I’m thinking about this, you could use ground beef for this recipe. Since I am using beef, I am also using beef stock instead of the original recipes chicken stock.
Start by browning your strips of top round steak in your skillet. I added some fresh ground black pepper too. There is no need to add salt as there will be plenty in the dish in the end.
I implore you to use this original Lipton Onion soup mix in this recipe. When I first got married I tried other brands of onion soup mix and they honestly do not taste the same. It is not that much more for this brand and it is worth every penny. I grew up with my mom using this in a lot of things also. By the way, this post is not sponsored by Lipton – it is just the product I use and recommend on my own.
I love to see a pot full of simmering goodness like this! The wine and broth, onions, garlic, thyme, and of course, the soup mix.
Add the browned steak back in after the sauce has simmered for a bit. However, if you are using a tougher cut of meat you can leave it in the entire time to help it become more tender.
Because I do not eat pasta often these days, when I do I try to make it a healthier pasta. Barilla is the brand I used most often and especially the Barilla Plus variety. If I am going to eat the pasta I might as well make it do me some good! Again, not sponsored by Barilla, just a product I use and recommend on my own.
Add the cooked pasta to the pan with the sauce and meat to combine. If you are using an oven proof skillet (mine is) you can just keep going in the same pan to finish the recipe and serve it even. If not, you will need to transfer the pasta mixture to an oven safe dish at this point. Tip – if you really wanted to, you could stop right now and serve the pasta as is without adding the cheese.
Ahh, cheese! For this recipe I used Grand Cru Gruyere. It is pungent but melts nicely. If you cannot find this ask at your cheese shop or deli for a cheese that would be good on French onion soup or you can just pick out whatever cheese you want. The cheese police will not come knock down your door, promise.
Sprinkle your shredded cheese on top of the pasta and then put it in the broiler until it gets all bubbly. Admit it, you just salivated a bit, didn’t you?
That’s it! You now have French Onion Pasta and it is a wonderfully comforting dish and a twist on regular pastas I think.
Do you think you will try this recipe? What, if any, changes would you make?
© 2014, Robyn Wright. All rights reserved.