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
shallot
garlic
Marsala wine
light cream
flour
mozzarella cheese  (I used Swiss)
EVOO

recipe and instructions here




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