Went through blood sweat and tears to make this homemade French onion pasta

Posted by Sarah_banara@reddit | shittyfoodporn | View on Reddit | 85 comments

My parents got me a pasta attachment for my kitchenaid so I was excited to try it. 2 hours later I had a bowl of fresh pasta only to find it all stuck together back into a dough ball 😭 I had to start the whole rolling process over again (which had numerous steps btw).

Oh and also my first time caramelizing onions. Easy right? NOT FOR ME APPARENTLY. the onions took TWO HOURS and they were dry and left burnt bits on the bottom of my pan.

I ended up finishing the pasta and just threw it in the boiling water immediately (btw I found out later I was supposed to flour the pasta that’s why they stuck, ugh) and cooked them. I ended up adding oil to the onions and put them in a different pot so I didn’t have burnt bits.

In the end, it actually tasted really good.

I thought there wouldn’t be a next time but I’m willing to try it again now lol

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False_Investment1074@reddit

This isn't shitty at all

A restaurant would serve this with some parsley bullshit sprinkled on top and charge $16

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Amdv121998@reddit

this is so cute i love this comment

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Sarah_banara@reddit (OP)

It felt shitty making it at least lol. I didn’t think it looks very good though either haha but maybe has some potential.

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One-Crab-137@reddit

I think this genuinely looks tasty. Would be nice if you had some garlic bread to go with it!

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Sarah_banara@reddit (OP)

Mm garlic bread would have been yummy, I did have some sourdough though!

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sjm294@reddit

Even better!

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19toofart@reddit

Don’t lie. Not better.

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Puzzled_Pop_6845@reddit

Sometimes is blood, sweat and tears On French onion last frontier Pasta is better, pasta is good When you're cooking like you should

Sometimes is tangled, strife Flour, sod, butter, knife But we're baking our way Right here On pasta last French tier

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JustASadBubble@reddit

Sprinkle some chopped chives on top and you have a gourmet meal

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Ninjafrogg@reddit

Just needs green onions and pepper maybe (for looks). So glad that French onion pasta is a thing!

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BEEP53@reddit

I think it looks pretty good

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D1B2S3@reddit

Yeah, um...that genuinely looks so amazing. The pasta looks so bouncy and chewy. 🤤

This is just regular food porn, I'm afraid. Hahaha

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Ultimatehacker77@reddit

Chef pro tip, don't waste your valuable time on caramelizing onions. You can do it in the oven. Lol

I used to do the same fwiw. It's just way too much time.

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RealNPCDuude@reddit

Im high af rn, i would absolutely kill this rn 🤤

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BareTheBear66@reddit

Imo, doesnt look shitty at all, id eat this in 5mins and ask for seconds

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MoOnmadnessss@reddit

It looks so slimy 😭

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ShreekingEeel@reddit

This looks amazing and with a genuine compliment, it does not belong on this sub!

Just a little pro tip for caramelized onions, you can speed up the process by adding a little bit of hot water to them periodically. This will get them translucent and ready it’s to caramelize. Once you’re at the caramelization phase, just add a little bit more oil/butter.

You can also do them in the oven. Make sure you slice them thin and coat them in a lot of oil. Put them in the oven at 300°F. I use a glass Pyrex dish and cover them slightly with a sheet pan or some foil, but you want the steam to be able to escape. Again, you can add a little bit of hot water to speed up the process, but don’t add any water once the pan is in the oven because it can shatter. I stir every 30 minutes and it will probably take about two hours but worth it. You can do a large batch this way and freeze your leftovers. Any extra oil can be used for cooking all of your other dishes. To have caramelized onion infused oil is amazing.

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WoWMiri@reddit

This is how Martha Stewart does her onions for her French Onion soup. She does have you remove the foil for the last part of baking to give the onions color.

They come out delicious!

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ShreekingEeel@reddit

That’s who I learned from!!!

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Sarah_banara@reddit (OP)

Awesome!! Thanks so much for the tips

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Enough_Fish739@reddit

Why do I hear italian boss music?

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Correct_Squirrel_489@reddit

Caramelizing onions does take a bit of time. Two hours is an extra long time though. But your dish turned out nice and with time I'm sure you'll be able to cook a nice dish like that in under an hour. Good job!

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Distinct-Solution-99@reddit

It sort of looks like your blood, sweat, and tears are in there with it too.

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ZoopBeDoop@reddit

Let’s be honest - we’ve all made a pasta that looked like this, and it slapped hard

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Necessary_Extent1326@reddit

Recipe plz!

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DownvoteCommaSplices@reddit

Honestly looks good. I'd sprinkle some chopped cilantro or chives to give it a less brown appearance.

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noetkoett@reddit

It's the same as when you make a creamy mushroom pasta, especially with darker mushrooms - the colour ends up grey-brown but by golly is it good.

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Legitimate-Log-6542@reddit

Usually there are a lot of funny things to say about things posted here but this looks great. And we all have to start somewhere, we do our best and keep going making improvements

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ChefAsstastic@reddit

I think all of those went into those noodles

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Dj_Dj_Dj_BOTC@reddit

I guarantee this tastes amazing, but why is it in greyscale.

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sterling_mallory@reddit

I made fresh pasta once. Key word is once.

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DaisyoftheDay@reddit

This gives me flashbacks to making my own French onion soup….so many GD onions it’s all I smelled for days. The soup could’ve been good I have no idea because I was repulsed by the idea of seeing/smelling and certainly eating onion.

0/10 just order it lol

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SnooWoofers496@reddit

OK, first of all, I would unhinge my jaw to eat this

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captainshockazoid@reddit

where is it? all i see is something you sneezed out into a bowl :T

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haikusbot@reddit

Where is it? all i

See is something you sneezed out

Into a bowl :T

- captainshockazoid

^(I detect haikus. And sometimes, successfully.) ^Learn more about me.

^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")

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captainshockazoid@reddit

not again

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Sarah_banara@reddit (OP)

What is that?

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captainshockazoid@reddit

sometimes theres fun bots with a theme or quirk who trawl subreddits to find random comments that match their structure. haiku bot detects comments with the same syllables as a haiku poem. this is like the second time in two days haiku bot has turned my comments into a haiku poem lol its usually much rarer

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Kitsupire@reddit

It looks like you put a lotta efforts. So you did well.

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cometshoney@reddit

If you're desperate enough, adding some baking soda to the onions makes them caramelize faster. I'm willing to take the time, though, especially when I'm making French onion soup. The thought of the baking soda in my soup is a big no.

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Secure-Mud-4752@reddit

this should be in food porn don’t underestimate your porn

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FormingTheVoid@reddit

Honestly, it sounds better than the burnt onion soup.

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PolakoPolakovic@reddit

French pasta?! Wtf is this? French have macron!

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Tw1987@reddit

Who knew I would get ideas from this sub

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Good_Ad_5792@reddit

Ok, next time, watch a tutorial first. Before you remove the onions, you can do something called "Deglazing" with just about any liquid you prefer. You pour just a bit into the pan and stir and basically scrape up all that "Burnt bits" cos that's a looooot of concentrated flavor. Also, pro tip, if you really want good caramelized onions, stir constantly. Basically do not stop and cook them as long as you can. You're basically beating the shit out of them

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Sarah_banara@reddit (OP)

Oh that is really good to know thank you!

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Good_Ad_5792@reddit

It doesn't have to be a lot of liquid, just enough to cover the bottom of the pan

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Joanna_Flock@reddit

This is probably delicious really. I mean, I’m wondering about the texture, but it sounds like it would be good!

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Objective-North3718@reddit

Looks great!

Caramelizing onions is not for the faint of heart. Good on you for being patient; any recipe that says it can be done in 30 mins-1 hour is full of shit.

Bulk batching with a crockpot overnight is pretty sweet, but if you’re doing it in 1 sitting it should take at least an hour and a half low and slow and regular stirring to prevent burning.

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