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Shells (6 Pack)
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French Onion Soup with Pasta
Take your time when you caramelize the onions for this deep flavored French Onion Soup with Pasta. The rich taste along with an excellent beef broth will warm your tummy and satisfy your craving for an incomparably delicious and heartwarming soup.
When my cohort, Kim, at Chickapea Pasta suggested combining these tasty shells with French Onion Soup, I was sold! Adding this healthy pasta to soups is a no brainer and you can see the delicious results below.
Chickapea Pasta Soups
- Chickapea Turkey Soup
- Instant Pot Tuscan Bean Vegetable Soup
- Vegetarian Chickpea Lentil Minestrone Soup Jars
The best way to caramelize onions:
- Use a wide bottomed pan to allow for maximum heat coverage of the onions.
- Let them brown slowly but don’t let them burn. Do not stir too often.
- Add a little white wine to deglaze at the end to enrich the flavors
- Be patient. The beautiful flavors are a result of taking your time.
If you cook up extra onions, they will keep in an air tight container for several days. I love caramelized onions in stews, sandwiches, dips and with eggs. So many scrumptious options!
You can add bread and cheese and broil in the oven for a few minutes but I preferred it with just a topping of cheese after I noticed that Ina Garten did it so beautifully and simply.
Health benefits of French Onion Soup With Pasta:
- It is good for the skin.
- Helps in reducing the glucose level of the body.
- It helps in improving the digestion of the body.
- Onions are good remedy for cold and respiratory disorders.
- Helps in maintaining good bone health
- 6 large red or yellow onions, sliced thinly
- 3 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 10 cups beef stock
- 3/4 cup dry white wine
- 8 ounces Chickapea Pasta shells
- 2 bay leaves
- 5-6 sprigs fresh thyme
- 1/2 tsp freshly ground pepper
- 1/2 cup Gruyere cheese, Asiago or mozzarella cheese, freshly grated
Caramelize the onions: In a wide-bottomed pot, heat 2 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
Cook the onions until softened and translucent; about 20 minutes.
Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 25 minutes.
Add the minced garlic and cook for a minute.
Add the white wine to the pot and carefully scrape up the browned bits on the bottom deglazing the pot as you continue to stir.
Add beef stock, bay leaves, and thyme. Bring to a simmer, cover and adjust heat to maintain your simmer. Cook for about 40 minutes.
Season to taste with salt and pepper. Discard the bay leaves.
Ladle into bowls and top with cheese.