Preparation
- Slice the onions. Heat the oil in a large saucepan and gently fry the onions for 25 minutes, until soft and starting to caramelise. Add the rosemary and continue to cook for a further minute. Add the flour and cook out for 2 minutes, before slowly adding the stock. Bring to a simmer.
- Add the spaghetti to the pan and simmer for 10-12 minutes, adding the frozen peas for the final 3 minutes. Continue to cook, stirring regularly to avoid the pasta from sticking, until the pasta is al dente, and the stock has absorbed to a saucy consistency. Season well and serve.
If you love the sweet, caramelised flavours of French onion soup, then this easy pasta dish will be right up your street!