This elegant, indulgent dish is inspired by the classic soup. Serve with a mixed green salad or as an accompaniment to roasted chicken, beef or ham.
French Onion Rotini
1 PKG (300G) CATELLI® Turmeric Rotini
1 tbsp (15 mL) each olive oil and butter
2 Spanish, white or sweet onions, halved and sliced
3 cloves garlic, minced
1 tsp (5 mL) each dried thyme leaves and salt
1/2 tsp (2 mL) freshly ground black pepper
1/4 cup (60 mL) dry sherry or white wine
1/2 cup (125 mL) sour cream
1 cup (250 mL) shredded Gruyere cheese
Finely chopped fresh parsley
Crumb Topping (optional, see tip)
1Heat oil and butter in a large, deep skillet set over medium heat. Add onions, garlic, thyme, salt and pepper. Cook, stirring occasionally, for 30 to 35 minutes or until caramelized. Add sherry; simmer for 2 minutes or until partially evaporated.
2Meanwhile, cook rotini according to package directions; drain and reserve 1 cup (250 mL) cooking water.
3Stir hot rotini, pasta water and sour cream into skillet mixture until saucy and well coated. Remove from heat and stir in Gruyere.
4Spoon into individual bowls. Sprinkle with parsley and Crumb Topping (if using). Serve immediately.
Crumb Topping: Toast 1/2 cup (125 mL) panko breadcrumbs in 1 tbsp (15 mL) melted butter in a skillet set over medium heat until golden.
Replace sour cream with a thick Balkan or Greek-style yogurt (use at least 3.5% milk fat or higher to avoid splitting).
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