Photo of French onion spaghetti with goat's cheese by WW

French onion spaghetti with goat's cheese

Points® value
Total Time
30 min
5 min
25 min
Caramelised red onions, sharp balsamic vinegar and creamy goat’s cheese are balanced perfectly in this spaghetti dish with a difference.


Olive Oil

1½ tablespoon(s)

Red onion

350 g, prepared, sliced

Light Brown Sugar

1 teaspoon(s), soft

Balsamic vinegar

1 tablespoon(s)

Vegetable stock cube

½ cube(s)

White pasta, dry

240 g, spaghetti

Parsley, fresh

15 g, flat-leaf, finely chopped

Medium Fat Soft Goat's Cheese

75 g


  1. 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.
  2. 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.
  3. 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.
  4. Divide between bowls, scatter over the reserved onions, crumble over the goat’s cheese and serve.


If you like, swap the goat’s cheese for ricotta.