Caramelized Onion Pasta Recipes
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.
Recipe From epicurious.com
Provided by Samantha Seneviratne
Categories Pasta Butter Onion Garlic Parmesan Cheese Parsley Kid-Friendly Dinner Small Plates
Yield 4 servings
Number Of Ingredients 10
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
Recipe From tasteofhome.com
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
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.
Recipe From foodnetwork.com
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes.
Recipe From cooking.nytimes.com
Provided by Alison Roman
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Recipe From cooking.nytimes.com
Provided by Mark Bittman
Categories pastas, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Except perhaps for the fresh herbs, you probably have all the necessary ingredients to make this incredibly flavorful, easy pasta. The caramelized onions add sweetness to the salty olives and Parmesan, while red chile and garlic make the dish's flavors pungent and deep. A squeeze of fresh lemon right at the end brightens everything, adding a mild tang. Feel free to play around with the basic formula, swapping capers or even a small tin of sardines or tuna for olives, vinegar for the lemon, arugula or spinach for the parsley, and other cheeses (feta or pecorino) for the Parmesan.
Recipe From cooking.nytimes.com
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 12
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- Coat the bottom of a large pan with the olive oil. Add the sliced onions and turn the heat to low. Cook the onions until they are softened and browned all over, stirring them every once in while (see notes for more details about caramelizing onions).
- While the onions are cooking bring a large pot of water to a boil and cook the pasta according to package directions. Reserve a quarter cup of the starchy pasta water before draining the pasta.
- When the onions have caramelized, turn the heat up to medium and add the white wine to the pan. Scrape up all the browned bits off the bottom of the pan and then add in the vegetable stock and oregano. Stir everything together and bring to a simmer. Let the sauce reduce for a few minutes (it shouldn’t be saucy – you want just enough liquid to coat the bottom of the pan). Add the butter to the pan and stir it around so it melts and coats the onions. Add the cooked pasta and toss everything together until the pasta is coated in the sauce. If, needed, add some of the starchy pasta water to thin the sauce.
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