French Onion Pasta (Printable Version)
Farfalle pasta gets tons of flavor from slow-cooked onions and an herby, creamy sauce in this cold dish.
# Everything You’ll Need:
→ Onion Blend
01 -
2 to 3 garlic cloves, chopped
02 -
1/4 teaspoon fine sea salt
03 -
3 tablespoons extra virgin olive oil
04 -
2 medium white onions, sliced thin
→ Pasta & Sauce
05 -
1 tablespoon soy sauce
06 -
1 tablespoon chopped fresh chives
07 -
2 tablespoons chopped fresh parsley
08 -
60 milliliters white wine vinegar
09 -
60 milliliters mayonnaise
10 -
120 milliliters sour cream
11 -
340 grams farfalle pasta
# Steps to Cook:
01 -
Sprinkle the last bit of caramelized onions on top, add a few parsley leaves, and crack some pepper over everything. Pop it in the fridge or keep it at room temp—eat it however you like. Leftovers are fine in the fridge for two days.
02 -
Drop the cooled farfalle and most of the onions in your dressing bowl. Leave a handful of onions out for later. Mix gently until it’s all coated. Taste and tweak the seasoning if you want.
03 -
In a big bowl, stir together parsley, chives, soy sauce, white wine vinegar, mayo, and sour cream. If the sauce feels too thick, splash in a spoonful of cool pasta water at a time until it’s as loose as you want.
04 -
Throw some salt in a big pot of boiling water. Cook farfalle per the box directions for that perfect bite. Save a cup of the hot pasta water, then drain the noodles and let them cool off fully.
05 -
Warm up olive oil in a skillet over gentle heat. Toss in sliced onions and a pinch of salt. Stir every few minutes and cook them until they turn rich and golden—plan for 45 minutes. For the last minute, add the garlic and let the good smell come through.
# Extra Suggestions:
01 -
A touch of that leftover pasta cooking water makes your dressing smoother and less heavy.
02 -
Try dunking a chip in the sauce to see if it needs more salt before you add pasta.