Tuesday, May 28, 2013

French Onion Pasta

I don't know what to say about this dish.  Ok I do, it was way too salty to start with!  I feared it would be when I saw that there was a Lipton onion soup mix and stock reduced a bit to make the sauce. Now I adore French onion soup, so I was super excited to try it and I do like salty so I tried to not dislike it, and while I didn't love it, I liked it way better than the boys did.  I am deeming it fixable, but as is. it's a 2.5-3.  To begin with I would either use water instead of stock or add a lot more cream to tame the salt monster. I used Swiss cheese instead of mozzarella as Swiss is what goes on French onion soup.  I also didn't measure the cheese, i just put a liberal amount of cheese over the top. I think it's a cool idea that needs a tweak. (Apologies to its creator!)  I would love to try this again because I think it could be outstanding.  I hate to say anything uncomplimentary, and it was still pretty yummy despite my soaring blood pressure, but I feel honor bound to point out to anyone reading my blog things I would change.

French Onion Pasta

uncooked penne pasta
chicken stock
Lipton's Onion Soup mix
Marsala wine
light cream
mozzarella cheese  (I used Swiss)

recipe and instructions here

No comments:

Post a Comment