French Onion Pasta - Leftover Crockpot Beef

Let's save some money and use our crock-pots more!  We can buy cheaper cuts of meat that will transform into something way more elegant and delicious.  But what use is saving money if we end up throwing out extra food?  I've devised a few recipes to use up delicious pulled beef.  It doesn't need much, and I'm sure you have a few ideas of your own.  Check out my posts on french dip sandwiches, quick and easy pasta meat sauce, and french onion breakfast tarts.  But here's another delicious recipe for you!  French Onion Pasta, taking a big cue from Joy the Baker
I have my leftover beef, ready and waiting to become something even better!
And sliced onions are about to get converted as well.  They're slowly cooked to become soft and sweet, and just a little oil, salt, pepper, and thyme are all we need.
Let's take these onions and leftover beef to the next level with a little pasta, beef broth, and water.  You can even cook everything all in one pot, because Joy is the smartest and totally on our side when it comes to dishes.  I wish I had an oval pot to make cooking the fettuccine easier, but this worked in a pinch!
After a bit of simmering, we have everything ready to go!  And similar to my last recipe, some greens and parmesan bring this pasta to the next level.
Individual servings with arugula and parmesan.  Crazy delicious, hearty, inexpensive, and impressive.  No one will suspect you're cleaning out your fridge with this one :-)
French Onion Pasta - Adapted slightly from Joy the Baker
3 tablespoons olive oil
1 tablespoon butter
3 medium onions, sliced
3 teaspoons fresh thyme
1 teaspoon salt
1 teaspoon pepper
Leftover pulled beef and broth (click here for the recipe I used)
1 lb long pasta (such as fettuccine, linguine, or bucatini)
Arugula and parmesan to top

Heat a large pot, preferably oval in shape, with oil over medium heat.  Add all the onions and stir to coat in the oil, then leave untouched for about 5 minutes.  Add the thyme, salt, and pepper and stir again.  Leave relatively untouched, only occasionally stirring to prevent the onions from sticking.  If the onions are getting too brown too quickly, lower the heat, and if they're getting too dry without getting soft, add some water.  Continue cooking until translucent, soft, and brown.

While the onions are cooking, drain your beef as much as you can, and reserve the broth in a large measuring cup.  Top off the broth with water to total 4.5 cups.

When the onions are ready, add the broth and water mixture to the pot and scrape up any onions that may have gotten stuck to the bottom.  Wait for the broth mixture to begin steaming, then add your pasta to the pot and cover with a lid.  If you can't submerge the pasta in the pot you're using, break pasta in half before placing in pot.  Simmer for 5 minutes with the lid on, then remove lid and stir.  Continue cooking another 3 minutes with the lid off, then place lid on and simmer for another 5 minutes.  Remove lid and taste pasta for done-ness, allowing to cook with lid off for a few more minutes if desired.

Serve with arugula and a sprinkling of parmesan on top.  The sweet onions really contrast well with the peppery arugula and salty parmesan, so I highly recommend those additions.  I imagine any greens and hard cheeses would work well here, but I can't speak to that specifically.  Otherwise, add salt and pepper to taste!

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