CREAMY GARLIC AND ONION SPAGHETTI
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
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
EASY CHEDDAR-GARLIC CHEESE SAUCE
I made this super simple cheese sauce to serve with steamed broccoli. Pour it on top or use it as a dip. You can't go wrong either way. I used sharp cheddar cheese, but a stronger or milder version of cheddar would be a fine substitute. Enjoy!
Provided by MarthaStewartWanabe
Categories Sauces
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan over medium-low heat, whisk together milk, flour and garlic powder.
- Heat milk mixture, stirring often, until it begins to steam and thicken. DO NOT BOIL.
- Stir in shredded cheese and black pepper. Continue stirring until cheese is completely melted and smooth.
- Remove from heat and allow to cool slightly before serving.
Nutrition Facts : Calories 142.1, Fat 10.5, SaturatedFat 6.7, Cholesterol 33.9, Sodium 190.7, Carbohydrate 3.6, Fiber 0.1, Sugar 0.2, Protein 8.3
CARAMELIZED ONION & GARLIC PASTA
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
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.
BAKED GOAT CHEESE WITH CARAMELIZED ONION, GARLIC AND MISSION FIGS
Provided by The Hearty Boys
Categories appetizer
Time 50m
Yield 20 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Crumble the goat cheese into an oven safe dish and set aside.
- In a sauce pot combine the figs and sherry with enough water to barely cover the figs. Place the sauce pot over high heat and bring up to a bubble, cover and remove from the heat and let the figs plump while the onions are cooking.
- Pour the olive oil into a large skillet and place over medium heat. Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 minutes, or until lightly browned. Using a slotted spoon remove the plumped figs from the sauce pot, leaving behind any of the pluming liquid. Add the figs to the cooked onions, stir to combine and then spoon over the goat cheese. Place the dish into the top half of the oven for 20 minutes, until the edges begin to bubble.
- Remove and serve immediately with sliced baguettes.
LINDA'S ONIONS IN GARLIC CHEESE SAUCE
I created this recipe this year for Thanksgiving Dinner. It is a great addition to any traditional meal. Try it, you won't be sorry you did :)
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice or dice the butter into small pieces, and melt it over low heat in a NON-aluminum saucepan.
- It's important to avoid aluminum, because it tends to turn light-colored sauces an unappetizing gray hue.
- When the butter has begun to foam and bubble, vigorously mix in the flour with a wooden spoon, or wire whisk.
- If you want your final sauce to be white, make absolutely sure not to let the roux turn brown.
- If it does begin to get tinged with beige, turn down the burner, or remove the pot from the heat altogether, to let the roux cool down for a few seconds.
- Let cook and bubble 2-3 minutes, until the roux is smooth, and has the consistency of cake frosting.
- This removes the floury taste.
- When making a roux-based sauce, always be sure that the roux and the liquid (milk or stock) are different temperatures before you combine them.
- If the roux is hot, the liquid should be cold; if the roux is cold, the liquid should be hot.
- Combining the 2 ingredients at different temperatures allows them to heat up at a moderate rate, not too fast, and not too slow, ensuring a velvety-smooth, lump-free sauce.
- If you're not yet a sauce expert, try the hot liquid/cold roux approach first.
- That way, you can gradually add roux until the sauce is the exact thickness you like.
- Gradually stir in milk, Parmesan cheese, and garlic powder.
- Bring to boil, and then reduce heat.
- Let simmer 3-5 minutes, or until thickened.
- Keep warm.
- Cook onions in boiling water, until fork inserted in center, goes in easily, 15-20 mins.
- You don't want the onions to be mushy.
- Strain, and put in serving dish.
- Pour sauce over onions.
- Sprinkle with salt and pepper, and serve.
PASTA WITH ONION, BACON, AND GOAT CHEESE
Bell-shaped noodles are an elegant base for this simple, rustic sauce. Other short pasta, such as penne or gemelli, would also be good choices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.
- Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
- Add onions, garlic, and thyme to fat in skillet; season with salt and pepper. Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes. Uncover; cook until golden brown, 5 to 10 minutes more.
- Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water. Season with salt and pepper. Toss, adding more pasta water as desired. Serve immediately, sprinkled with bacon and more thyme.
Nutrition Facts : Calories 500 g, Fat 16 g, Fiber 4 g, Protein 17 g
CHEESY GARLIC SAUCE
Make and share this Cheesy Garlic Sauce recipe from Food.com.
Provided by Jack W Suter
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make a roux with the equal parts butter and flour.
- Melt the remaining butter in a sauce pan with the olive oil.
- Add the onion, saute until tender.
- Add the garlic, saute until lightly brown. Deglaze with Whiskey.
- Add milk, bring to very gently simmer, low heat.
- Add the roux until sauce starts to thicken, you may not need all the roux.
- When thick, remove from heat and stir in cheese.
- Pour over desired side or main dish and ENJOY!
ONION CHEESE SAUCE
This recipe makes enough to use as smooth, mild sauce on a side vegetable like cauliflower, broccoli or brussel sprouts.-Agnes Bucko, Kunkletown, Pennsylvania
Provided by Taste of Home
Time 15m
Yield 1-3/4 cups.
Number Of Ingredients 6
Steps:
- In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add the milk. , Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted.
Nutrition Facts : Calories 69 calories, Fat 5g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
EASY MUSHROOM GARLIC CHEESE SAUCE
Make and share this Easy Mushroom Garlic Cheese Sauce recipe from Food.com.
Provided by Dannygirl
Categories Sauces
Time 11m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Pour condensed soup in small saucepan.
- Add milk and stir.
- Warm over low-medium heat.
- Stir in shredded Cheddar cheese 1/2 cup at a time.
- Stir every 30 seconds or so, until cheese is completely melted.
- Continue to heat another minute then serve immediately.
Nutrition Facts : Calories 147.2, Fat 12, SaturatedFat 7.6, Cholesterol 38.1, Sodium 223, Carbohydrate 0.8, Sugar 0.2, Protein 9
LINDA'S SPINACH IN GARLIC SAUCE
This is absolutely delicious! I created this recipe for the first time at Thanksgiving this year, and got rave reviews. Try it, your family will love it!
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Slice or dice the butter into small pieces, and melt it over low heat in a NON-aluminum saucepan.
- It's important to avoid aluminum, because it tends to turn light-colored sauces an unappetizing gray hue.
- When the butter has begun to foam and bubble, vigorously mix in the flour with a wooden spoon, or wire whisk.
- If you want your final sauce to be white, make absolutely sure not to let the roux turn brown.
- If it does begin to get tinged with beige, turn down the burner, or remove the pot from the heat altogether, to let the roux cool down for a few seconds.
- Let cook and bubble 2-3 minutes, until the roux is smooth, and has the consistency of cake frosting.
- This removes the floury taste.
- When making a roux-based sauce, always be sure that the roux and the liquid (milk or stock) are different temperatures before you combine them.
- If the roux is hot, the liquid should be cold; if the roux is cold, the liquid should be hot.
- Combining the 2 ingredients at different temperatures allows them to heat up at a moderate rate, not too fast, and not too slow, ensuring a velvety-smooth, lump-free sauce.
- If you're not yet a sauce expert, try the hot liquid/cold roux approach first.
- That way, you can gradually add roux until the sauce is the exact thickness you like.
- Gradually stir in milk, and garlic powder.
- Bring to boil, and then reduce heat.
- Let simmer 3-5 minutes, or until thickened.
- Keep warm.
- Cook 3 lbs of fresh spinach in boiling water, for about 5 minutess.
- You don't want it to be mushy, just al dente.
- Strain, and put in serving dish.
- Pour sauce over spinach.
- Sprinkle with salt and pepper, and serve.
Nutrition Facts : Calories 344.6, Fat 23.1, SaturatedFat 14.1, Cholesterol 66.3, Sodium 378.5, Carbohydrate 25.1, Fiber 5.3, Sugar 1.1, Protein 13.8
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