A shell pasta with an extra tasty onion soup (sauce) served in a mug topped with a light gratiné, fresh parsley and crunchy bread crumbs. The new way to eat your onion soup!
This is my first ever mug meal! Actually, I went to buy the mugs extra for this recipe. A shell formed pasta served with a leftover of onion soup and a light gratin on top with a few bread crumb to recall the “french onion soup bread” and gives the meal an extra crunch. It’s quite simple to make and tasty, so if you have some onion soup leftovers this is the way to go!
The shell pasta is something you don’t get to see often in your plate. Where I live, Barcelona, they call it “galets” and it’s a popular pasta during the holidays season. They make a simple broth soup with it, sometimes the shells are not filled, others times filled with meat or served next to meatballs. This soup is called “escudella i carn d’olla” and is usually consumed for lunch on Christmas. Originally I wanted to use the pasta for this Catalan dish, but it ended up differently. Maybe next year…
It finally turned out into a nice pasta “gratiné” mug meal with my double onion soup leftovers used as the sauce. Let’s say it turned out into my own version of festive shell pasta, tasting just as delicious as the onion soup and fun to plunge in with the spoon to get to the onion bits. The pasta will absorb some of that exquisite onion soup taste while it cooks. Plus it’s served in a mug which makes it possible to “gratiné” or grill the cheese on top in no time, just like with a french onion soup. I didn’t used so much cheese, since I’m on my eternal diet… but feel free to go heavier on the cheese factor. Another typical recipe a la “FoodOlic”; mixing the best of two worlds.
So let’s make this fun and easy dish!
Onion Soup Pasta in a Mug
Makes 2 portions | Preparation: 15 minutes | Difficulty: easy
- 300ml of onion soup (check my double onion soup recipe or my simple one here)
- 250g of pasta of your choice (fusilli, shells, farfalle)
- 50g of dry crumb (or blend a piece of dry / toasted bread) *optional
- a tasty cheese (gruyere, gouda, cheddar, etc)
- parsley finely chopped
- salt and pepper
- Cook the pasta half way in boiling salty water, drain
- Add them immediately to an oven proof mugs or small ovenproof recipients of your choice
- Add 150ml of the preheated onion soup in each mugs (3/4 of the mug)
- Topped with the cheese (to taste)
- Cook in the oven at 200°C (400F) for about 10 minutes or until the cheese melted
- Add the bread crumb on top, cook 1 more minute before taking the mugs out from the oven
- Sprinkle a bit of parsley and black pepper
It’s hot! Let know the guests and serve the mugs on a placemat and napkins to allow them to touch the mug without burning themselves.