Spinach Fettuccine With Caramelized Onions And Lemon Thyme Recipes
SPINACH FETTUCCINE WITH CARAMELIZED ONIONS AND LEMON THYME
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Melt butter and oil in a large saute pan and add onions. Cook covered over gentle heat for 40 minutes to one hour, until the onions are a deep golden brown. You may need to add water or stock to prevent the onions from burning. Stir in the fresh thyme, and toss with the pasta. Serve.
- Tip: Peeling pearl onions
- Add make an x in the bottom of your pearl onions, place in a bowl add 1/3 of a cup of water and cover and microwave for 12 minutes. You can peel them easily when slightly cooled.
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CREAMY FETTUCCINE WITH CARAMELIZED ONIONS AND SPINACH
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Servings 4Total Time 40 minsEstimated Reading Time 3 mins
- Melt the butter with the olive oil in a skillet over medium heat. Once it’s melted, add the onions and stir. Season the mixture with ½ teaspoon salt and turn the heat down to medium low. Allow the onions to cook low and slow until nicely caramelized, about 20-25 minutes. Make sure to stir pretty frequently so they don’t burn. It helps to have a lid handy to cover the pan for a few seconds if the onions are looking dry.
- While the onions cook, bring a large pot of water to a boil and season generously with salt. Stir in the fettuccine and cook to al dente. Drain, being sure to reserve about a cup of the pasta water.
- Once the onions are a deep golden brown, season well with black pepper and add in the minced garlic. Turn the heat off and allow the pan to cool before adding in the cream.
- Stir in the cream to the onions and allow it to heat through for a minute or so over low heat. Add in the spinach, pasta, parm, and ½ cup of the pasta water. Toss over low heat until the sauce coats the pasta and the spinach is just wilted. Add more pasta water if needed to loosen the sauce.
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- Place baguette slices on a baking sheet. Brush them with about 3 tablespoons worth of olive oil, and lightly sprinkle them with salt. Bake for about 4 minutes, until barely golden around the edges, but not hard – they will firm up as they cool. Let them cool to room temperature.
- Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally for about 20 minutes until they are very soft and nicely browned. Add a bit of water periodically towards the end if they start to stick to the pan. Season with salt and pepper. Add the spinach and a couple of tablespoons of water and sauté for another 4 minutes or so until the spinach is wilted, the water is evaporated and everything is well combined. Stir in the thyme and lemon zest. Taste and adjust the seasoning as needed.
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