Spaghetti With Golden Onions Recipes

SPAGHETTI WITH GOLDEN ONIONS

Steps:

• Cook and drain spaghetti as directed on package.
• While spaghetti is cooking, heat oil and margarine in 10-inch skillet over medium heat. Cook onions, thyme and rosemary in oil mixture 12 to 15 minutes, stirring occasionally, until onions are deep golden brown and tender. Stir in peas, tomato, vinegar and salt. Toss with spaghetti.

SPAGHETTI WITH SAUTEED ONIONS, FETA AND HERBS

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the onions and saute until tender and beginning to brown, about 15 minutes adding salt and pepper, to taste. Stir in the marjoram, and saute until fragrant, about 1 minute. Add the cooked pasta and the remaining 2 tablespoons of oil and toss with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Toss with the feta cheese. Season the pasta with salt and pepper, to taste. Transfer to bowls 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.

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.

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.