Caramelized Onion Penne Recipes

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CARAMELIZED ONION TOASTS



Caramelized Onion Toasts image

Provided by Tyler Florence

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

4 tablespoons unsalted butter, plus 4 tablespoons, softened, for brushing the bread
3 onions, sliced
3 to 4 anchovy halves, chopped
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1 baguette
1/3 cup pitted Nicoise olives
Extra-virgin olive oil
Shaved Parmigiano-Reggiano
Serving suggestion: store bought Italian cured meats, such as some sliced prosciutto, sliced mortadella and your favorite hard salami

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat 4 tablespoons butter in a large skillet over medium heat. Add the onions, chopped anchovies, thyme, salt and pepper and cook until the onions are sweet and golden brown, about 20 minutes.
  • Meanwhile, holding the knife parallel to the cutting board, shave off the rounded top and bottom of the baguette with a serrated knife so that it lies flat. Then cut the baguette in half lengthwise to make 2 long slices of bread. Brush both sides of each with the remaining 4 tablespoons butter.
  • When the onions are cooked, put the bread slices on a baking sheet and spread with the onions. Garnish with olives and drizzle with olive oil. Place in the oven and bake until the bread is crispy, about 15 minutes. Shower with Parmigiano. Cut into pieces and serve hot.
  • Serve the onion toasts alongside an assortment of Italian meats.

PENNE WITH CARAMELIZED ONIONS



Penne with Caramelized Onions image

"This hearty recipe is a favorite of my fly-fishing buddies when we take our annual trip to British Columbia," Paul Humphrey relates from Allyn, Washington. "The pine nuts are a delicious surprise."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 cups uncooked penne pasta
1/4 cup pine nuts
2 garlic cloves, minced
1 tablespoon butter
1 large onion, chopped
2 tablespoons olive oil
16 pitted Greek olives, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
3/4 cup crumbled feta cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small skillet, saute pine nuts and garlic in butter until golden brown; set aside. , In a large skillet, cook onion in oil over medium heat for 10-15 minutes or until golden brown, stirring frequently. Reduce heat to low. Stir in the olives, salt, basil, oregano and pepper. Drain pasta; add to onion mixture. Stir in feta cheese and pine nut mixture.

Nutrition Facts : Calories 374 calories, Fat 22g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 627mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

CARAMELIZED ONION PENNE



Caramelized Onion Penne image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 10

1/2 pound whole-wheat penne pasta
Kosher salt
2 tablespoons extra-virgin olive oil
1 teaspoon anchovy paste or 4 flat fillets
2 large onions, thinly sliced
1 bay leaf
Freshly ground black pepper
1/2 cup cream
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of water to a boil over high heat. Salt the water and add the pasta. Cook to al dente and drain.
  • Heat the extra-virgin olive oil in a large skillet over medium heat. Stir in the anchovy paste and let it melt into the oil. Add the onions and bay leaf and season with salt and pepper, to taste. Cook the onions until very soft and light caramel in color, about 20 minutes. Stir in the cream, and cook until heated through. Remove the bay leaf, then add the pasta and cheese and toss to coat. Transfer to a serving bowl, sprinkle with parsley and serve.

PENNE WITH CARAMELIZED ONION-GORGONZOLA CHEESE SAUCE



Penne with Caramelized Onion-Gorgonzola Cheese Sauce image

Sweet onion cheesy sauce adds creamy comfort to this quick-prep savory pasta meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 large sweet onion, thinly sliced (1 1/2 cups)
1 clove garlic, thinly sliced
1 tablespoon salt, if desired
1 lb uncooked penne pasta
1 3/4 cups whipping (heavy) cream
1/4 cup butter
4 oz Gorgonzola cheese (preferably Gorgonzola dolce, or sweet Gorgonzola), crumbled (1 cup)
1/4 teaspoon salt
1/8 teaspoon pepper
Dash of freshly grated nutmeg or ground nutmeg

Steps:

  • In 10-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat. Stir in onion and garlic to coat with butter. Cook uncovered about 5 minutes, stirring occasionally, until onion is softened. Reduce heat to medium-low. Cook uncovered 35 to 40 minutes, stirring occasionally, until onion is light golden brown. Do not let onion or garlic burn. (Onions will shrink during cooking.)
  • Meanwhile, fill large pot with 5 quarts water; heat to boiling over high heat. When water is boiling, add 1 tablespoon salt if desired. When water returns to boil, add pasta. Stir immediately to make sure it doesn't stick to itself or pan. Boil pasta 9 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
  • Add onion mixture to pot. Increase heat to medium and add 1 cup of the whipping cream and 1/4 cup butter. Cook, stirring occasionally, until butter melts and cream simmers. Stir in cheese, salt, pepper and nutmeg. Add drained pasta and remaining 3/4 cup whipping cream. Cook and stir until pasta is coated and sauce is hot.

Nutrition Facts : Calories 680, Carbohydrate 64 g, Cholesterol 120 mg, Fat 7, Fiber 5 g, Protein 16 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 1 1/2 g

PENNE WITH CARAMELIZED ONIONS AND FONTINA



Penne with Caramelized Onions and Fontina image

The more caramelized onions the better I say!! This is good and the Fontina cheese is a nice change from parmesan. A colourful veggie and a small salad and dinner is served.

Provided by Tebo3759

Categories     Penne

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
4 onions, sliced (l lb approx)
1/2 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup thinly sliced roasted red pepper
1/2 cup vegetable stock or 1/2 cup chicken stock
4 cups penne pasta (12 oz)
2/3 cup Fontina cheese, shredded (or more)
1/4 cup flat leaf parsley, chopped

Steps:

  • Heat oil in large non stick skillet over med high heat.
  • Add onions and cook stirring often for 5 minutes.
  • Reduce heat to medium, add sage, s& P and cook stirring occasionally for 20 minutes until onions are golden.
  • Add red pepper and stock and stir to combine.
  • Cook pasta in salted water 8 to 10 minutes.
  • Drain and return to cooking pot.
  • Add onion mixture, toss to coat.
  • Add cheese and parsley, toss to coat again.

Nutrition Facts : Calories 526.9, Fat 11.4, SaturatedFat 4.3, Cholesterol 21, Sodium 683.7, Carbohydrate 95.8, Fiber 13.5, Sugar 5, Protein 13.8

CARAMELIZED ONION AND RED PEPPER PENNE



Caramelized Onion and Red Pepper Penne image

Make and share this Caramelized Onion and Red Pepper Penne recipe from Food.com.

Provided by Lene8655

Categories     Penne

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

4 tablespoons olive oil
4 red peppers, seeded cut lengthways into 1 cm wide strips
1 large red onion, sliced
300 g dry penne pasta
50 g fresh basil
salt & freshly ground black pepper
freshly grated parmesan cheese, to serve

Steps:

  • Heat the oil in large pan and cook the peppers over a medium heat for 15 minutes. Add the onion and cook for a further 30 minutes until the peppers and onions are nicely browned. You will need to keep them on a faitly high heat so that the moisture from the vegetables evaporates. Stir from time to time so they don't catch on the bottom and burn and add a splash more oil if they start to stick.
  • Add salt and pepper to taste.
  • Meanwhile, cook the pasta in a large pan of boiling. Drain the pasta well and return to the pan. Add the pepper mixture and the basil and mix well together.
  • Divide between 4 bowls and scatter with freshly grated parmesan.

Nutrition Facts : Calories 389, Fat 15.2, SaturatedFat 2.1, Sodium 6.1, Carbohydrate 60.3, Fiber 10.2, Sugar 6.6, Protein 6.4

CARAMELISED ONIONS



Caramelised onions image

Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages

Provided by Lulu Grimes

Categories     Side dish

Time 50m

Number Of Ingredients 5

2 tbsp olive oil
3 large onions (red or white), sliced
pinch of salt
2 tbsp soft brown sugar
1-2 tbsp balsamic vinegar

Steps:

  • Heat the oil in a large deep frying pan over a low heat.
  • Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
  • Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

Nutrition Facts : Calories 108 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

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