Creamy Caramelized Onion And Parmesan Pasta Recipes

CARAMELIZED ONION PASTA

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.

CARAMELIZED ONION & GARLIC PASTA

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.

CREAMY GARLIC AND ONION SPAGHETTI

Steps:

• Melt butter with olive oil in a saucepan over low heat. Stir onions, garlic, sugar, and salt into the hot butter and oil. Cover pan and cook until onions are soft and translucent, stirring occasionally, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and keep warm.
• Pour Chardonnay into onion mixture and bring to a boil; reduce heat to low and simmer until evaporated, 2 to 3 minutes. Stir heavy cream into mixture and simmer until slightly thickened, about 2 minutes.
• Transfer spaghetti to a serving bowl and pour onion sauce over pasta; sprinkle with Parmesan cheese and black pepper. Toss to coat.

CREAMY CARAMELIZED ONION AND PARMESAN PASTA

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.

CARAMELIZED PARMESAN ONIONS

Steps:

• Place oil and butter in a medium skillet on medium high heat to melt butter.
• Mix onion slices with salt and sugar.
• Add to oil/butter mixture.
• Turn heat down to medium.
• Cook, stirring occasionally until onions are caramelized to a light golden brown, about 15-20 minutes.
• Adjust seasoning. If using breadcrumbs, combine the bread crumbs and Parmesan cheese and toss with the onions.
• Keep warm.
• If not using breadcrumbs, toss the Parmesan cheese with the onions.
• Keep warm.
• Variations:.
• If you wish, you may add a dash of balsamic vinegar or soy sauce.

PASTA WITH CARAMELIZED ONIONS

Steps:

• Boil pasta until al dente.
• Meanwhile, on a large skillet or wok, heat the olive oil and saute the onion with the jalapenioo for a couple of mins. Add sugar, a good splash of wine (I use about 1/4 cup), vinegar and a sprinkle of salt. Reduce heat and let all the ingredients simmer for about 7 mins, until all the alcohol from the wine has evaporated (this is why it's important to use a good wine) and the sugar has melted; you want that onion to be dark and sticky.
• Add the cooked pasta to the caramelized onion, mix well and toss in the thyme and basil. Garnish with grated parmesan.