Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Rigatoni
French Onion Rigatoni
French onion soup rebuilt as a pasta dish. The onions need proper time to go deep brown, then miso, stock and gruyère melted through.
Caitlin Fitzpatrick
Feeds: 4
25 minutes
Ingredients
- 250g Rigatoni
-
100g unsalted butter
-
2 large brown onions (finely sliced)
-
Olive oil
-
1tsp white miso paste
-
Black pepper
-
100g gruyere (grated)
-
500ml beef stock
-
4-6 sprigs of fresh thyme
Rigatoni
From: £4.95
Method
1
In a heavy based pan gently heat a good glug of olive oil and fry all of the sliced onions, this should take a good 5-10 minutes until they start to caramelise.
2
Add the fresh sprigs of thyme followed by the butter until melted and all the onions are coated.
3
Add in beef stock and bring up to the bubble.
4
Add the rigatoni, stir well and cover until cooked which will take approximately 8-10 minutes. Keep checking and stir if necessary throughout the cooking.
5
Add the miso paste and stir well, followed by the grated gruyere. Once melted leave to bubble for a couple of minutes allowing the flavours to develop!
6
Serve and enjoy!
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