French Onion Pasta Salad (Print Version)
# Ingredients:
→ Produce
01 -
2 white onions, thinly sliced
02 -
2–3 garlic cloves, minced
03 -
2 tablespoons fresh parsley, finely chopped
04 -
1 tablespoon chives, finely chopped
→ Pantry
05 -
3 tablespoons extra virgin olive oil
06 -
1/4 teaspoon salt
07 -
3/4 pound (340 grams) farfalle pasta
08 -
1/2 cup (120 grams) sour cream
09 -
1/4 cup (60 grams) mayonnaise
10 -
1/4 cup (60 ml) white wine vinegar
11 -
1 tablespoon soy sauce
# Instructions:
01 -
In a large skillet, heat extra virgin olive oil over low heat. Add sliced onions and cook slowly, stirring every 3–5 minutes, until deeply caramelized and golden brown. Sprinkle with salt during cooking. In the final minute, add minced garlic and cook until aromatic.
02 -
Meanwhile, bring a pot of well-salted water to a vigorous boil. Add farfalle pasta and cook until al dente according to package guidelines. Drain and allow to cool to room temperature.
03 -
In a large bowl, whisk together sour cream, mayonnaise, white wine vinegar, chopped parsley, chives, and soy sauce to form a smooth, creamy dressing.
04 -
Add cooled pasta to the bowl with dressing. Incorporate most of the caramelized onions, reserving a portion for garnish, and toss thoroughly to coat the pasta.
05 -
Transfer salad to a serving platter. Top with reserved caramelized onions, scatter extra parsley leaves, and finish with freshly cracked black pepper if desired. Serve at room temperature or chilled.
# Notes:
01 -
Allow onions to cook slowly over low heat for best caramelization without burning.