CARAMELIZED ONION PASTA
All you need for this tasty dinner is a bag of onions, garlic, some dried pasta, and cheese. Caramelizing sliced onions in a little butter and olive oil makes them become sweet and yielding, almost luscious. Pasta water and Parmesan do double duty, adding salt and depth while the creamy sauce forms.
Provided by Samantha Seneviratne
Categories Pasta Butter Onion Garlic Parmesan Cheese Parsley Kid-Friendly Dinner Small Plates
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
- Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
- Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.
CHICKEN, BACON AND CARAMELIZED ONION PASTA BAKE (COOKING FOR 2)
Shredded chicken, bites of bacon and sweet caramelized onions in a creamy Gruyère sauce make this decidedly dialed-up version of mac and cheese a real winner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 2
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. In 7-inch cast-iron skillet, heat 1 tablespoon of the butter over medium heat. Add onion; cook 8 to 10 minutes, stirring occasionally, until onions are browned. Remove from heat.
- Meanwhile, cook pasta as directed on package to al dente; drain.
- In 2-quart saucepan, heat 2 tablespoons butter over medium heat. Add flour; cook and stir 1 minute. Beat in milk, salt and pepper with whisk; heat to boiling. Reduce heat to medium-low; cook and stir 1 to 2 minutes or until thickened. Remove from heat; beat in Gruyère and Parmesan cheeses. Add cooked pasta, chicken, bacon and browned onions; gently stir to combine. Transfer to same 7-inch cast-iron skillet.
- In small bowl, mix bread crumbs and 1 tablespoon melted butter. Sprinkle over top of pasta mixture. Bake 14 to 17 minutes or until bubbly and golden brown.
Nutrition Facts : Calories 1230, Carbohydrate 100 g, Cholesterol 220 mg, Fat 4, Fiber 4 g, Protein 66 g, SaturatedFat 34 g, ServingSize 1 Serving, Sodium 1720 mg, Sugar 13 g, TransFat 2 g
CARAMELIZED ONION & GARLIC PASTA
This full-flavored recipe is the result of my mom's love of pasta and our love of cooking together. With a bit of pepper heat and smoky bacon, the entree is excellent alone or paired with grilled chicken. -Lacy Jo Matheson, Sault Ste. Marie, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown., Add the tomatoes, vinegar and 2 tablespoons oil to the skillet. Cook pasta according to package directions. Drain pasta; toss with onion mixture., Drizzle with remaining olive oil. Sprinkle with bacon, cheese, and pepper; heat through. Garnish with basil if desired.
Nutrition Facts : Calories 587 calories, Fat 25g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 496mg sodium, Carbohydrate 71g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein.
PASTA WITH CARAMELIZED ONIONS AND MUSHROOMS
Cooking onions and mushrooms slowly for a long time concentrates their flavor, which adds depth without a ton of oil. Pairing the onion mixture with whole wheat pasta isn't just a healthful whole grain choice either - the nutty flavor and sturdy chew of the noodles enhance the entire dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large Dutch oven or wide pot over medium-high heat. Add the mushrooms and cook, undisturbed, until they are lightly browned and they start to soften, about 5 minutes. Stir well, then add the onions, paprika, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally (more frequently toward the end), until the onions are golden and very tender, about 30 minutes, reducing the heat to medium during the last 10 minutes so the onions don't burn.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain. Add the pasta, 3/4 cup cooking water, the sour cream and vinegar to the mushroom-onion mixture. Toss until the pasta is well coated and slightly saucy, gradually adding the remaining cooking water as needed.
- Add about half each of the parsley, dill and chives to the pasta and toss; season with salt and pepper. Divide among bowls and top with the remaining parsley, dill and chives.
CREAMY CARAMELIZED ONION PASTA
The Associated Press. Note: I cut the servings in half but caramelized the entire three pounds of onions and saved the rest for other recipes. Perfect for weekday meals. Because the onions are caramelizing while you're at work or school, and all you have to do when you arrive home is boil the water for the pasta and lightly wilt the arugula. The only thing I did differently was to serve the ingredients separately in lieu of stirring everything together.
Provided by COOKGIRl
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large slow cooker, combine the onions and olive oil. Stir well to coat, then cover and cook on LOW for 6 to 8 hours, or until well browned and caramelized.
- When the onions are done, bring a large saucepan of salted water to a boil.
- Add the pasta and cook according to package directions. Drain, then set pasta aside.
- In the same pot you used to boil the pasta, add the caramelized onions, creme fraiche, arugula and sun-dried tomatoes. Stir over medium heat until the arugula just begins to wilt and the cream fraiche is heated through.
- Plate the pasta, spoon the caramelized onion-creme fraiche mixture over it then season with salt, freshly grated black pepper; garnish with fresh parsley.
Nutrition Facts : Calories 372.5, Fat 15.6, SaturatedFat 7.3, Cholesterol 80.3, Sodium 108, Carbohydrate 50.3, Fiber 3.6, Sugar 8.9, Protein 9.8
CREAMY CARAMELIZED ONION AND PARMESAN PASTA
Make and share this Creamy Caramelized Onion and Parmesan Pasta recipe from Food.com.
Provided by SolightlyUK
Categories European
Time 47m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat a glug of olive oil in a large saucepan or skiller with the butter. Add the onion and cook over a low-medium heat, stirring occasionally, until the onion is soft, really golden and sticky. This will take about 30 minutes. Don't be tempted to rush the onion slices by increasing the heat otherwise they will burn and taste bitter rather than have a 'melt in the mouth' sweet flavour.
- Meanwhile, cook the pasta until al dente.
- Lightly toast the pine nuts in a dry frying pan and set aside.
- Increase the heat under the onion and stir in a good splash of Madeira, Marsala or sherry. Leave to almost evaporate, and then stir in the cream, mustard, parsley and pine nuts. Gently simmer for a couple of minutes, stir in the Parmesan and season with salt and pepper.
- Drain the pasta, reserving a couple of tablespoons of the cooking water. Mix well with the sauce and eat straight away in warmed bowls.
- Note: Try and use good quality egg pasta because it is lighter in texture than basic dried pasta.
Nutrition Facts : Calories 1421.1, Fat 83.9, SaturatedFat 40.8, Cholesterol 309.5, Sodium 603.1, Carbohydrate 115.2, Fiber 7.4, Sugar 11.1, Protein 34.7
CREAMY CARAMELIZED ONION PASTA
Steps:
- 1. In a large slow cooker, combine the onions and olive oil. Stir well to coat, then cover and cook on high for 6 to 8 hours, or until well browned and caramelized. 2. When the onions are done, bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain, then return to the pot. Add the onions, creme fraiche, arugula and sun-dried tomatoes. Stir over medium heat until the arugula just begins to wilt, about 2 minutes. Season with salt and pepper. Nutrition information per serving (values are rounded to the nearest whole number): 450 calories; 160 calories from fat (35 percent of total calories); 18 g fat (8 g saturated; 0 g trans fats); 25 mg cholesterol; 62 g carbohydrate; 11 g protein; 5 g fiber; 170 mg sodium. Editor's Note: Food Editor J.M. Hirsch is author of the cookbook "High Flavor, Low Labor: Reinventing Weeknight Cooking."
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- Bring a large pot of water to a rolling boil. Season to taste with salt. It should be as salty as sea water.
- Add the butter to a large skillet. Turn the heat on medium-low. When the butter melts, add the onions, sugar, and 1/2 teaspoons salt. Toss the onions in the butter. Cook for 4-5 minutes until the onions begin to soften. Once they're soft, turn the heat down to low. Continue to cook the onions until they are very soft and a deep golden brown color. Stir every 4-5 minutes. It should take 20-25 minutes.
- While the onions cook, whisk the egg yolks, parmesan cheese, cream, black pepper and remaining 1/2 teaspoon salt in a medium bowl. Set aside.
- When the onions are done caramelizing, add the thyme. Cook for 1-2 minutes. Add the cognac and turn the heat up to medium. Simmer the onions and cognac until it's reduced by half. Turn the heat off and set aside.
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