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Easy prep

French Onion Soup Pappardelle

with Beef & Crunchy Thyme-Garlic Pangritata

Cooking time

20 minutes




970 /serving

The only thing better than French onion soup? French onion soup pasta, boosted with toothsome browned beef. This recipe has mid-winter written all over it, hitting all the marks we need at this time of year: instant warmth (check), deep-seated comfort (check, check) and speedy, easy execution (always check). Sidestepping the classic crouton portion of the soup, our nod to that particular aspect of the recipe comes in the form of a crunchy breadcrumb topping: a beautifully fragrant pangritata made with fresh thyme and garlic.

We will send you:

  • 285g Ground beef
  • 60g Baby lettuce
  • 15ml Minced garlic
  • 60g Sliced radishes
  • 1 Bunch of thyme
  • 18g Breadcrumbs
  • 100g Caramelized onions
  • 15ml Apple cider vinegar
  • 12g Beef demi-glace
  • 225g Fresh pappardelle
  • 25g Grated aged cheddar
  • 7g French onion soup pappardelle spice blend (garlic, paprika, beef bouillon, salt, onion, oregano, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)

Contains: Egg, Milk, Sulphites, Wheat

You will need:

Medium pot
Large pan
Olive oil
Salt & pepper
Total Fat
51 g
Saturated Fat
14 g
1180 mg
Total Carbs
80 g
4 g
48 g
6 g
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Cook the pasta
Bring a medium pot of salted water to a boil. Add the pasta to the boiling water, separating the pieces with your hands as you add them in. Cook, stirring occasionally, 2 to 3 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking.
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Make the pangritata
While the pasta cooks, in a large pan, heat a drizzle of oil on medium. Add the breadcrumbs, ½ the garlic and ½ the thyme (pick the leaves off the stems before adding). Cook, stirring frequently, 2 to 3 minutes, until the breadcrumbs are golden. Transfer to a bowl. Reserve the pan.
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Cook the beef
In the same pan, heat a drizzle of oil on medium-high. Add the ground beef*; season with the spice blend and S&P. Cook, breaking the meat up with a spoon, 4 to 6 minutes, until browned. Add the remaining garlic and thyme, caramelized onions, demi-glace and 2 tbsp water (double for 4 portions). Cook, stirring occasionally, 2 to 3 minutes, until reduced; season with S&P to taste.
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Make the salad
While the beef cooks, in a large bowl, combine the vinegar with 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the lettuce and radishes; toss to combine.
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Finish the pasta
To the pan of beef, add the cheddar, pasta and ½ of the reserved cooking water. Cook, stirring, 1 to 2 minutes, until thoroughly combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the finished pasta between your plates. Sprinkle the pangritata over the pasta. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.