Pasta With Yogurt And Caramelized Onions Food

PASTA WITH YOGURT AND CARAMELIZED ONIONS

Steps:

• Heat the olive oil in a large skillet over medium-high heat and add the onions. Decrease the heat to medium-low and cook, stirring frequently and seasoning with salt to taste as you go, until the onions are soft and golden brown, 20 to 30 minutes.
• Meanwhile, fill a large pot with water and bring to a boil. As the water heats, add enough salt so that you can taste it. Add the pasta and cook until soft, just past al dente. Drain the pasta, reserving 1/2 cup of the pasta water. Combine the yogurt with 1/4 cup cooking water and mix well. Add more of the reserved pasta water as needed to get the sauce to your desired thickness. Toss the pasta with the yogurt mixture. Serve the pasta immediately, sprinkled generously with cheese and topped with the caramelized onions and their juices.

CARAMELIZED ONION PASTA

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.

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.

CARAMELIZED ONION & GARLIC PASTA

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.

PASTA WITH YOGURT AND CARAMELIZED ONIONS

Steps:

• Line a colander with cheesecloth and set over a bowl or in the sink. Add the yogurt and let drain for 2 hours.
• Heat the olive oil in a large nonstick skillet over medium-high heat and add the onions. Reduce the heat to medium low and cook, stirring frequently, until the onions are soft and golden brown, 20 to 30 minutes.
• Meanwhile, fill a large pot with water and bring to a boil. As the water heats, add enough salt so that you can taste it. Add the pasta and cook until soft, not al dente. Combine the drained yogurt with 1/2 cup cooking water and mix well. Drain the pasta and toss with the yogurt mixture.
• Divide the pasta among 4 bowls. Sprinkle generously with cheese and top with caramelized onions and their juices.

SPAGHETTI WITH CARAMELIZED ONIONS AND YOGURT

Steps:

• Combine oil, onions, thyme, bay leaf, and 1 teaspoon salt in a large saute pan; cook over medium heat, stirring occasionally, until onions are tender and golden brown, about 1 1/2 hours. If the pan becomes dry, add water, 1 tablespoon at a time, to prevent onions from burning.
• Add wine, and bring to a boil, scraping up browned bits with a wooden spoon. When wine has evaporated, remove pan from heat; discard thyme sprigs and bay leaf.
• Meanwhile, bring a large pot of water to a boil. Add pasta; cook until al dente. Drain. Stir pasta, parsley, and 1 teaspoon salt into onions; season with pepper.
• Divide pasta among 6 bowls. Top each serving with 1/3 cup yogurt, drizzle with oil, and season with pepper.

PASTA WITH YOGURT AND CARAMELIZED ONIONS FROM KASSOS

Steps:

• In a large skillet, melt the butter over medium high heat.
• Add the sliced onions and stir to coat with the butter.
• Reduce heat to medium and continue to cook the onions, stirring occasionally (don't let them stick) for about 45 minutes or until they are really brown and soft.
• Meanwhile, bring a large pot of salted water to boil and cook the pasta to desired doneness.
• Mix the yogurt with 1/2 cup of the pasta water and mix well.
• Add the yogurt mixture to the onions and stir in until the onions are evenly coated with the yogurt mixture.
• Add the drained pasta and about half the cheese and toss.
• Transfer to a serving bowl and garnish with the rest of the cheese and the herbs.

CARAMELIZED ONION AND GARLIC PASTA

Steps:

• In large skillet over medium 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 the onions are a deep golden brown.
• Add the grape tomatoes, vinegar and 2 T oil to the skillet.
• Cook pasta according to package directions.
• Drain pasta; toss with onion mixture.
• Drizzle with remaining olive oil.
• Sprinkle with bacon, parmesan cheese and pepper; and heat through.
• Garnish with fresh basil, if desired.

PASTA WITH YOGURT SAUCE

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente.
• Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt
• Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
• For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.