07/05/2026
Here’s something for the pasta loving moms out there 🍝 Wishing all mothers and mother-figures a Happy Mother’s Day 🌸🙏🏻
FRENCH ONION PASTA
Ingredients:
Dolce Vita Spaghetti 5 200g, raw
2-4 pcs white onion, sliced
43 grams unsalted butter
27 grams extra virgin olive oil
10 pcs garlic cloves, minced
¼ cup Piglato White wine
½ tsp Chiquilin dried thyme
1/3 cup of flour
½ cup beef stock
1 tbsp Worcestershire sauce
1 tbsp Mazza Balsamic Glaze
½ cup Gran Cucina
100 g Euro Chef Grated Parmesan Cheese
4-6 k***s of butter approx. 40-90 grams
Salt and pepper to taste
For garnish:
Toasted breadcrumbs
Chopped spring onion
Instructions:
1.Heat butter and olive oil in a large skillet or Dutch oven over medium-low heat.
2. Add the sliced onions with a pinch of salt. Stir to coat in the butter/oil.
3. Cook slowly for 30-45 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
4. Add the garlic and thyme, cooking until fragrant (1 minute).
5. Add in the flour to create a roux. Cook the flour for 2 minutes.
6. Pour in the white wine (if using) and scrape up the browned bits from the bottom of the pan. Cook until the wine has mostly evaporated.
7. Stir in Worcestershire sauce and balsamic glaze. Add in the beef broth.
8. Lower the heat, add the cream and grated parmesan cheese. Stir until the sauce is silky.
9. Taste and season with salt and pepper. Add the cooked pasta, then toss. Stir in butter and pasta water if needed. Toss again, taste, and adjust seasoning.
10. Plate the dish, top with mozzarella. Hold the torch 5–8 cm above the cheese, moving in slow circular motions to avoid burning. Heat until the surface bubbles and melts evenly. Finish with breadcrumbs and chopped spring onion. Serve and enjoy. Note: Using an Oven: Preheat oven to 180–200 °C. Transfer the pasta in a heatproof dish.Top with grated mozzarella. Bake for 5–10 minutes until melted and slightly golden. Watch closely to prevent over‑browning. Garnish with breadcrumbs and chopped spring onion.
♥️
