Creamy Caramelized Onion Pasta Food

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CARAMELIZED ONION PASTA



Caramelized Onion Pasta image

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.

Provided by Samantha Seneviratne

Categories     Pasta     Butter     Onion     Garlic     Parmesan     Cheese     Parsley     Kid-Friendly     Dinner     Small Plates

Yield 4 servings

Number Of Ingredients 10

2 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter
2 lb. onions (about 3 large), thinly sliced
2 garlic cloves, thinly sliced
1/4 tsp. crushed red pepper flakes (optional)
1 1/2 tsp. kosher salt, plus more
12 oz. linguine or other long pasta
4 oz. Parmesan, finely grated (about 1 cup), divided, plus more for serving
½ cup parsley, finely chopped (optional), plus more for serving
Freshly ground black pepper

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.

CREAMY CARAMELIZED ONION AND PARMESAN PASTA



Creamy Caramelized Onion and Parmesan Pasta image

Make and share this Creamy Caramelized Onion and Parmesan Pasta recipe from Food.com.

Provided by SolightlyUK

Categories     European

Time 47m

Yield 2 serving(s)

Number Of Ingredients 12

olive oil
40 g butter
2 large red onions or 2 large white onions, sliced
250 g tagliatelle pasta noodles or 250 g fettuccine pasta
50 g pine nuts
50 -75 ml marsala or 50 -75 ml sweet sherry
200 ml double cream (heavy cream)
1 -2 teaspoon Dijon mustard
2 -3 tablespoons parsley, roughly chopped
1/2 cup parmesan cheese, grated
salt
black pepper

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.

Nutrition Facts : Calories 1421.1, Fat 83.9, SaturatedFat 40.8, Cholesterol 309.5, Sodium 603.1, Carbohydrate 115.2, Fiber 7.4, Sugar 11.1, Protein 34.7

CREAMY CARAMELIZED ONION PASTA



Creamy Caramelized Onion Pasta image

The Associated Press. Note: I cut the servings in half but caramelized the entire three pounds of onions and saved the rest for other recipes. Perfect for weekday meals. Because the onions are caramelizing while you're at work or school, and all you have to do when you arrive home is boil the water for the pasta and lightly wilt the arugula. The only thing I did differently was to serve the ingredients separately in lieu of stirring everything together.

Provided by COOKGIRl

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 8

3 lbs yellow onions, peeled and thinly sliced
2 tablespoons olive oil
1 lb fettuccine pasta (I used fresh locally made spaghettini pasta which took only 30 seconds to cook)
8 ounces creme fraiche (or heavy cream or half and half)
5 ounces arugula
1/2 cup thinly sliced sun-dried tomato (reduced from 3/4 cup. Add more if desired.)
salt & fresh ground pepper
fresh parsley, for garnish

Steps:

  • In a large slow cooker, combine the onions and olive oil. Stir well to coat, then cover and cook on LOW for 6 to 8 hours, or until well browned and caramelized.
  • When the onions are done, bring a large saucepan of salted water to a boil.
  • Add the pasta and cook according to package directions. Drain, then set pasta aside.
  • In the same pot you used to boil the pasta, add the caramelized onions, creme fraiche, arugula and sun-dried tomatoes. Stir over medium heat until the arugula just begins to wilt and the cream fraiche is heated through.
  • Plate the pasta, spoon the caramelized onion-creme fraiche mixture over it then season with salt, freshly grated black pepper; garnish with fresh parsley.

Nutrition Facts : Calories 372.5, Fat 15.6, SaturatedFat 7.3, Cholesterol 80.3, Sodium 108, Carbohydrate 50.3, Fiber 3.6, Sugar 8.9, Protein 9.8

PASTA WITH CARAMELIZED ONIONS AND MUSHROOMS



Pasta with Caramelized Onions and Mushrooms image

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.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
2 8-ounce containers sliced mushrooms (white, cremini or a mix)
2 medium or 1 large onion, halved and thinly sliced
1 teaspoon paprika
Kosher salt and freshly ground pepper
12 ounces whole-wheat spaghetti
1/3 cup sour cream
2 teaspoons white wine vinegar
1/2 cup fresh parsley, chopped
1/2 cup fresh dill, chopped
1/2 small bunch chives, thinly sliced

Steps:

  • Heat 1 tablespoon olive oil in a large Dutch oven or wide pot over medium-high heat. Add the mushrooms and cook, undisturbed, until they are lightly browned and they start to soften, about 5 minutes. Stir well, then add the onions, paprika, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally (more frequently toward the end), until the onions are golden and very tender, about 30 minutes, reducing the heat to medium during the last 10 minutes so the onions don't burn.
  • Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain. Add the pasta, 3/4 cup cooking water, the sour cream and vinegar to the mushroom-onion mixture. Toss until the pasta is well coated and slightly saucy, gradually adding the remaining cooking water as needed.
  • Add about half each of the parsley, dill and chives to the pasta and toss; season with salt and pepper. Divide among bowls and top with the remaining parsley, dill and chives.

CARAMELIZED ONION & GARLIC PASTA



Caramelized Onion & Garlic Pasta image

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

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup butter, cubed
2 large sweet onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
8 garlic cloves, minced
2 cups grape tomatoes, halved
1/4 cup balsamic vinegar
1/4 cup olive oil, divided
1 package (16 ounces) uncooked angel hair pasta
9 bacon strips, cooked and crumbled
2/3 cup shredded Parmesan cheese
1/2 teaspoon coarsely ground pepper
Fresh basil leaves, optional

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.

Nutrition Facts : Calories 587 calories, Fat 25g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 496mg sodium, Carbohydrate 71g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein.

CHICKEN, BACON AND CARAMELIZED ONION PASTA BAKE (COOKING FOR 2)



Chicken, Bacon and Caramelized Onion Pasta Bake (Cooking for 2) image

Shredded chicken, bites of bacon and sweet caramelized onions in a creamy Gruyère sauce make this decidedly dialed-up version of mac and cheese a real winner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 2

Number Of Ingredients 13

3 tablespoons butter
1 small onion, thinly sliced
1 cup uncooked penne pasta
2 tablespoons Gold Medal™ all-purpose flour
1 1/2 cups whole milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Gruyère cheese (4 oz)
1/4 cup grated Parmesan cheese
1 cup shredded cooked chicken
3 slices cooked bacon, crumbled
2/3 cup Progresso™ plain panko crispy bread crumbs
1 tablespoon butter, melted

Steps:

  • Heat oven to 425°F. In 7-inch cast-iron skillet, heat 1 tablespoon of the butter over medium heat. Add onion; cook 8 to 10 minutes, stirring occasionally, until onions are browned. Remove from heat.
  • Meanwhile, cook pasta as directed on package to al dente; drain.
  • In 2-quart saucepan, heat 2 tablespoons butter over medium heat. Add flour; cook and stir 1 minute. Beat in milk, salt and pepper with whisk; heat to boiling. Reduce heat to medium-low; cook and stir 1 to 2 minutes or until thickened. Remove from heat; beat in Gruyère and Parmesan cheeses. Add cooked pasta, chicken, bacon and browned onions; gently stir to combine. Transfer to same 7-inch cast-iron skillet.
  • In small bowl, mix bread crumbs and 1 tablespoon melted butter. Sprinkle over top of pasta mixture. Bake 14 to 17 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 1230, Carbohydrate 100 g, Cholesterol 220 mg, Fat 4, Fiber 4 g, Protein 66 g, SaturatedFat 34 g, ServingSize 1 Serving, Sodium 1720 mg, Sugar 13 g, TransFat 2 g

CREAMY GARLIC AND ONION SPAGHETTI



Creamy Garlic and Onion Spaghetti image

This is one of my family's favorite recipes, handed down in my mother's Italian family for several generations. I serve it to my small children, and they love the long noodles and savory sauce!

Provided by j2white

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 11

6 tablespoons butter
1 tablespoon extra-virgin olive oil
3 white onions, halved and thinly sliced
8 cloves garlic, minced
1 teaspoon white sugar
½ teaspoon salt
1 (12 ounce) package spaghetti
½ cup dry Chardonnay
¾ cup heavy whipping cream
2 tablespoons grated Parmesan cheese
cracked black pepper to taste

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.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 56.6 g, Cholesterol 72.8 mg, Fat 26.2 g, Fiber 3.9 g, Protein 10.3 g, SaturatedFat 15 g, Sodium 322.1 mg, Sugar 7.3 g

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