CARAMELIZED ONION PASTA
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
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.
PAPPARDELLE WITH CARAMELIZED ONIONS
Caramelized onions make this ordinary pasta dish out of this world.
Provided by Martha Stewart
Categories Pasta and Grains
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. While pasta is cooking, heat oil in a large skillet over medium-high. Add onions and garlic and cook, stirring frequently, until garlic is fragrant, 1 minute.
- Remove 1 1/2 cups pasta water from pot and add to skillet. Drain pasta and add to skillet. Cook, tossing occasionally, until liquid reduces to create a sauce that coats pasta, 3 minutes. Add lemon juice and toss. Serve pasta topped with parsley.
Nutrition Facts : Calories 410 g, Fat 15 g, Fiber 5 g, Protein 10 g
PAPPARDELLE WITH SAUSAGE RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
- Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
- In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
- Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
- Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.
CARAMELIZED PARMESAN ONIONS
Good on it's own and also can be used to top casseroles, put in sandwiches, top baked potatoes, etc. You have the option of adding breadcrumbs or not.
Provided by Sharon123
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place oil and butter in a medium skillet on medium high heat to melt butter.
- Mix onion slices with salt and sugar.
- Add to oil/butter mixture.
- Turn heat down to medium.
- Cook, stirring occasionally until onions are caramelized to a light golden brown, about 15-20 minutes.
- Adjust seasoning. If using breadcrumbs, combine the bread crumbs and Parmesan cheese and toss with the onions.
- Keep warm.
- If not using breadcrumbs, toss the Parmesan cheese with the onions.
- Keep warm.
- Variations:.
- If you wish, you may add a dash of balsamic vinegar or soy sauce.
Nutrition Facts : Calories 124, Fat 10.1, SaturatedFat 3, Cholesterol 8.7, Sodium 332.6, Carbohydrate 8.2, Fiber 1.1, Sugar 3.8, Protein 1.2
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.
CREAMY CARAMELIZED ONION AND PARMESAN PASTA
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
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
HERBED PAPPARDELLE WITH PARSLEY AND GARLIC
Let the fresh flavor of these herbed noodles - a twist on this basic pasta dough recipe - stand out by tossing them with just a few kitchen staples. Inspired by the classic Roman pasta, aglio, olio, e peperoncino, this simple dish will become a go-to, especially once you develop familiarity and confidence with rolling and cutting pasta. Soon enough, you'll find yourself making it on a weeknight, without a recipe. This recipe also makes more pasta than you need, so freeze the rest for a hearty meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 40m
Yield 4 servings, plus leftover pasta
Number Of Ingredients 8
Steps:
- Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Set a colander in the sink.
- Lightly dust a sheet of pasta with semolina flour, then loosely roll into thirds lengthwise, like folding a letter. Using a sharp knife, cut noodles in 3/4-inch increments. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on baking sheets lined with parchment paper and dusted with semolina.
- Add 4 nests of pasta to the water and stir. (Freeze the rest of the pasta for later use.)
- Set a large frying pan over medium heat and add the olive oil, garlic, and red pepper flakes. Cook, stirring, until the garlic threatens to turn golden, about 1 minute.
- Just before the garlic begins to brown, add 1 cup pasta cooking water and increase heat to medium-high. Let the sauce simmer until it reduces by about a third.
- Cook pasta until al dente, about 3 minutes, and drain, reserving another cup of pasta water.
- Add drained pasta to the pan and toss. Add parsley, and continue cooking over medium heat for 1 minute, tossing continuously with tongs. If pasta looks dry, add a little pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Remove from heat, and serve immediately with freshly grated Parmesan.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 76 milligrams, Sugar 0 grams
More about "pappardelle with caramelized onions and parmesan food"
MUSHROOM PARMESAN PAPPARDELLE - KITCHEN ON THE AVENUE
From kitchenontheavenue.com
5/5 (1)Total Time 35 minsCategory Dinner RecipesCalories 504 per serving
- Bring 1.5 liters of water to a boil, add salt then pasta. Boil pasta for 10 minutes or until cooked but firm.
- Add olive oil to a skillet over medium heat. Fry onions till they become golden brown, add butter and mushrooms. Fry for 2 minutes until cooked and tender..
- Put in pasta water to deglaze pan followed by the parmesan cheese. Let it simmer for 2 - 3 minutes till sauce is reduced and thicker.
PAPPARDELLE WITH CARAMELIZED ONIONS AND PARMESAN
From cooklikeachampion.com
CREAMY LEMON PASTA - FAMILYSTYLE FOOD
From familystylefood.com
PAPPARDELLE WITH CARAMELIZED ONIONS AND PARMESAN
From mealplannerpro.com
GLUTEN FREE, DAIRY FREE, HEALTHY & VEGETARIAN ONION RECIPES | PERI ...
From periandsons.com
PAPPARDELLE WITH CARAMELIZED ONIONS AND PARMESAN RECIPE
From pinterest.ph
BEST CARAMELIZED PARMESAN ONIONS 1363722 RECIPES
From recipert.com
CARAMELIZED ONIONS AND SWEET RED ONION LINGUINE
From pappardellespasta.com
PAPPARDELLE WITH CARAMELIZED ONIONS AND PARMESAN RECIPE
From pinterest.com
PAPPARDELLE WITH CARAMELIZED ONIONS RECIPES
From tfrecipes.com
PAPPARDELLE WITH CARAMELIZED ONIONS AND PARMESAN(NON-VEGAN)
From jbsvegetarianrecipes.blogspot.com
THE CARAMELIZED ONION PASTA RECIPE I ONLY MAKE FOR PEOPLE I LOVE …
From food52.com
BEST PAPPARDELLE BOLOGNESE RECIPE - HOW TO MAKE PAPPARDELLE
From delish.com
PAPPARDELLE WITH CARAMELIZED ONIONS AND PARMESAN
From fooddiez.com
RECIPE: CARAMELIZED ONIONS ARE THE KEY TO THIS PASTA DISH
From ocregister.com
MARIO BATALI'S PAPPARDELLE WITH PEAS AND PARMESAN
From thewednesdaychef.com
PAPPARDELLE WITH CARAMELIZED ONIONS AND PARMESAN …
From tfrecipes.com
BEEF RAGU - JULIE'S EATS & TREATS
From julieseatsandtreats.com
20 BEST PAPPARDELLE PASTA RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PAPPARDELLE WITH CARAMELIZED ONIONS RECIPE - EASY RECIPES
From recipegoulash.cc
PAPPARDELLE WITH CARAMELIZED ONIONS AND PARMESAN
From wikifoodhub.com
PAPPARDELLE WITH CARAMELIZED ONIONS AND PARMESAN | RECIPE CART
From getrecipecart.com
PAPPARDELLE WITH CARAMELIZED ONIONS AND CRISPY KALE
From sugardishme.com
WEEKEND BRAISED BEEF RAGU WITH PAPPARDELLE - LITTLE SPICE JAR
From littlespicejar.com
CARAMELIZED ONION & PARMESAN DIP - THE CREATIVE BITE
From thecreativebite.com
THE BEST PAPPARDELLE PASTA RECIPE | JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
PAPPARDELLE WITH CARAMELIZED ONIONS AND PARMESAN | COOK LIKE A …
From pinterest.com
NEED A PROTEIN TO ACCOMPANY PAPPARDELLE WITH CARAMELIZED …
From reddit.com
ONE-POT PAPPARDELLE WITH MELTED ONIONS AND LEMON RECIPE - THE …
From telegraph.co.uk
PERIANDSONS.COM
From periandsons.com
BEST PAPPARDELLE WITH CARAMELIZED ONIONS AND PARMESAN …
From recipert.com
PAPPARDELLE WITH CARAMELIZED ONIONS AND PARMESAN
From mysweetteaintexas.blogspot.com
PAPPARDELLE WITH CARAMELIZED ONIONS AND PARMESAN RECIPE
From pinterest.co.uk
GARLIC MUSHROOM PAPPARDELLE | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
PAPPARDELLE WITH ITALIAN SAUSAGE - SPEND WITH PENNIES
From spendwithpennies.com
CARAMELIZED ONION MEATBALLS AND SPAGHETTI - COOL FOOD DUDE
From coolfooddude.com
PAPPARDELLE WITH CARMELIZED ONIONS | PBENJAY'S BLOG
From pbenjay.blog
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love