Onion Trio Pasta Food

ONION PASTA

Steps:

• In a large skillet place oil, butter and onions and cook until golden brown.
• Add basil, pepper, water and bouillon and cook on low heat for 10 minutes.
• Add onion mixture to cooked pasta, sprinkle with cheese, toss and serve.

PASTA WITH CARAMELIZED ONION TRIO, ARUGULA, WITH MOZZARELLA

Steps:

• Heat olive oil in a skillet. Over medium heat cook the onions and leeks for 5 minutes, stirring frequently. Reduce heat to low and cover, cooking about 20 minutes or until the onions and leeks are golden brown, stirring frequently.
• Prepare pasta according to package directions.
• Bring the broth to boil in a saucepan add the vinegar. Add the onions, cream and salt to the broth and cook 2 minutes.
• Remove from the heat, stir in all ingredients. Then toss with the pasta.
• Serving Size is 1 1/4 cups.

BACON AND ONION PASTA

Steps:

• Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
• Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
• Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
• Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
• Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.

SPICY SPAGHETTI WITH CARAMELIZED ONIONS AND HERBS

Steps:

• Put a large pot of heavily salted water on and let it come to a boil.
• Meanwhile, cook the onions: Heat 1/4 cup oil in a 12-inch skillet over medium heat. Add onions and cook, stirring occasionally, until tender and pale golden at the edges, 20 to 25 minutes. Lower heat if the edges start to brown too quickly or raise heat if onions aren't turning golden quickly enough.
• When the water comes to a boil, cook spaghetti according to package directions until just al dente. Reserve 1 cup pasta water; drain pasta.
• Thinly slice 4 garlic cloves, and stir into golden onions, along with red-pepper flakes. Continue to cook until onions are a rich brown, about 10 minutes longer. If the garlic starts to burn, lower the heat.
• Finely grate remaining garlic cloves, and mash into anchovies using the flat side of your knife. Move some of the onion mixture to the side of the pan and add anchovy paste to bare spot in the skillet. Cook paste for 1 minute, then add herbs and olives, stir everything together, and cook another 1 minute.
• Stir in cooked pasta, butter, and salt to taste, tossing to coat pasta. Add pasta water if it looks dry. Serve with a generous squeeze of lemon, and sprinkle with Parmesan and more chile on top, if desired.