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How To make Pasta with Caramelized Onions
onions olive oil fresh parsley Parmesan cheese white wine cooked pasta
Slice up lots of onions (1.5 cups per person). Put them in a saute pan with olive oil or sprayed with Pam and cover. Cook on low heat 45 minutes, until soft. Remove cover, turn heat to medium and cook liquid away. Add salt & pepper (don't be shy w/ the salt), and continue cooking and stirring onions until they turn golden brown (if they stick a little, that's ok, just turn the heat down a tad). Splash in a little white wine, and stir it in, scraping up any browned bits. Turn heat to high, stirring and scraping until the wine is gone. Throw in a big handful of fresh parsley (or a smaller handful of dried), toss, and serve over spaghetti. Add parmesan to taste at the table.
Note: I like this just as it is, but Bob's likes it with a little more sauce. You may want to add some cream or a little tomato sauce or a bit of both.
How To make Pasta with Caramelized Onions's Videos
Alison Roman's Caramelized Shallot Pasta | NYT Cooking
Get the recipe:
Alison’s newest pasta recipe is as easy as caramelizing tons of shallots with garlic, tomato paste, red-pepper flakes, and, naturally, anchovies. Needless to say, it’s delicious.
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Diane Kochilas's Pasta With Yogurt & Caramelized Onions | Genius Recipes
This week on Genius Recipes, Kristen is joined by cookbook author Diane Kochilas to share a life-changing secret: you can, and should, dress pasta with Greek yogurt, especially if you also then top it with caramelized onions and grated pecorino. GET THE RECIPE ►►
INGREDIENTS
5 tablespoons extra-virgin olive oil
6 cups coarsely chopped onions
Sea salt
1 pound tagliatelle or other fresh pasta
2 cups thick, strained Greek-style yogurt (see note)
1 cup coarsely grated kefalotyri cheese, or pecorino Romano
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Creamy Mushroom Spinach Pasta With Caramelized Onions
#creamy #mushroom #spinach #pasta #with #caramelized #onions #recipe #cooking #foodie #foryou #sugar&soul
Ingredients
1 tablespoon olive oil
3 onions medium or large, sliced
1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon olive oil
10 oz mushrooms , sliced (I used shiitake)
6 oz spinach
8 oz fettuccine
2/3 cup heavy cream
1/3 cup milk
1 cup Parmesan cheese shredded
1/4 teaspoon salt
Instructions
How to caramelize onions:
1. Heat 1 tablespoon olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred).
2. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions.
3. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Total you should have cooked onions for 30 minutes.
4. Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using spatula, mix the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate
How to cook mushrooms and spinach:
1. Heat 1 tablespoon olive oil in the same skillet, and add sliced mushrooms (I used shiitake with stems removed, you can use any small sized mushrooms). Add just a pinch of salt.
2. Reduce heat to medium-low and cook mushrooms covered for about 20 minutes, occasionally stirring.
3. NOTE: if you use other mushrooms (not shiitake) the cooking time will be much shorter, only about 5 minutes. Shiitake mushrooms need longer times to cook. If you use regular button mushroom – cook them for only about 5 minutes until they soften.
4. Add caramelized onions back to the skillet with cooked mushrooms. Add 3 cups of fresh spinach and stir on low heat just until spinach wilts.
Cook pasta:
1. Cook pasta according to package instructions. Drain.
Make cream sauce:
1. Add heavy cream and milk to he mushroom-onions-spinach mixture and bring to a quick boil.
2. Immediately add shredded Parmesan cheese and 1/4 teaspoon salt and reduce heat to simmer (low boiling point). Keep stirring to melt the cheese.
3. Add cooked and drained pasta to the creamy sauce, stir to coat on low heat for about 5-10 minutes until Parmesan cheese melts completely and starts to coat pasta as well.
4. Serve on warm plates (warmed in the oven) as is, or with more parmesan cheese sprinkled on top.
Creamy Kale & Caramelized Onion Pasta
Think of this recipe as an equation for the perfect pot of pasta whenever the craving hits. We made this pasta & a creamy sauce of caramelized onions using our GE Profile Smart Induction Cooktop!
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????Brought to you from FeedfeedBrooklyn in our Test Kitchen Sponsored by GE Profile’s Smart Appliances.