French onion spaghetti with goat's cheese
350 g, prepared, sliced
Light Brown Sugar
1 teaspoons, soft
Vegetable stock cube(s)
White pasta, dry
320 g, spaghetti
15 g, flat-leaf, finely chopped
Medium Fat Soft Goat's Cheese
- Heat the oil a large nonstick pan over a medium-low heat then add the onions and brown sugar and cook for 10 minutes, stirring frequently, until softened.
- Add the vinegar, then add the stock, a splash at a time, cooking until the liquid is almost completely reduced before adding more – this should take about 3-4 minutes. Continue to cook for 10 minutes until the onions are softened and only a little liquid remains. Set aside a few onions, to garnish.
- Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 150ml of the pasta water, and add the cooked pasta to the pan with the onions. Add a little of the reserved pasta water to loosen the sauce and help coat the pasta, then season to taste and toss with the parsley to combine.
- Divide between bowls, scatter over the reserved onions, crumble over the goat’s cheese and serve.