French Onion Zucchini Noodles

by Lizzy W   |   June 2, 2016   |   5 Comments

I’m staring out the window right now wondering if it will ever stop raining in Houston. The wind is pushing the rain sideways right now, it’s 9:00 am and literally looks like midnight outside, but hey, at least I have a hot pot of coffee going beside me so life isn’t that bad :). I feel for all the people in Texas lately, we just cannot catch a break from all this rain and flooding! Myself included – the wind blew half of my roof off, my guest bedroom flooded, and it has just been a nightmare these past few months, but I am glad it’s finally over at my house at least! And what better way to celebrate than with a brand new INSANELY tasty recipe?

I found this recipe while I was searching for things to make with my new spiralizer, and with a few minor changes to the original, it came out INCREDIBLE. Yes that’s right, I finally jumped on to the spiralizing bandwagon and I freakin love it. My boyfriend will probably soon be tired of it, seeing as I have cooked zucchini noodles every day this week, but I will trudge on until he starts complaining :).

First of all, who doesn’t like French onion soup? If the answer is you, I’m sorry we cannot be friends. If you said, “Everyone loves French onion soup, what are you crazy?”, then please read on my lovely compatriot. I was so amazed at how this tasted exactly like the French onion soup I love, but was pretty much guilt-free. With the minor addition of cheese (which I didn’t mind because I am trying to stay low carb in the evenings), it was really low calorie and very nutritious. Plus, the smell of the onions that had slow cooked in the beef stock… holy moly. I am seriously considering making a beef and onion scented candle… just saying.

Look at this baby sizzlin!!! Is your mouth watering yet? (Don’t mind my poodle in the background trying to catch some falling pieces 🙂 ).

https://www.youtube.com/watch?v=UfypuhQsyvg

This has to be one of my all time favorite recipes now. My mouth is watering as I write this…

My suggestion is instead of using beef stock try Superior Touch Better Than Bouillon Beef Base. I swear by this stuff. It is 10x more flavorful than regular stock.

5.0 from 1 reviews

French Onion Zucchini Noodles

 

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Cook time

50 mins

Total time

50 mins

 

Serves: 4

Ingredients

• 3 cups zucchini noodles
• 1½ large yellow onions, thinly sliced
• 1 clove garlic, minced
• ½ tsp. sugar
• 1 tsp. fresh thyme
• 1 tbsp. butter
• ½ cup beef broth (I use water mixed with Better Than Bouillon because I find the flavor much stronger and beefier).
• 2½ tsp. Worcestershire sauce
• 1 cup fontina cheese, grated
• salt and pepper, to taste
• ¼ tsp. dried thyme

Instructions

1. Pre-heat oven to 400 degrees F.
2. In a saute pan, turn to medium heat and add butter. Once it starts to melt, add onion and garlic. Season with salt and pepper, and cook for about 5-6 minutes, until the onion begins to turn translucent. Add in a touch more salt and pepper, sugar, Worcestershire sauce, dried and fresh thyme, and cook for another 3 minutes. Add in beef broth and cook on medium-low heat for about 20 minutes, stirring occasionally. The broth should pretty much all get soaked up, leaving gorgeous brown onions in the pan. Turn off the heat.
3. Place the zoodles in the pan you cooked the onions in, and mix well. Test for seasoning here and adjust salt and pepper. Pour the mixture into a baking dish and top with fontina cheese. Bake for about 20-25 minutes, until the cheese is golden brown.
4. Remove from the oven and cool.
5. Enjoy!

3.5.3208

Recipe slightly adapted from Climbing Grier Mountain.