Recipes

[IamMrsG]

Do you ever find yourself in the mood for the same food or flavor over and over again? I sometimes notice about mid-week that the menu I wrote for that week is heavy with a particular ethnicity, e.g., Mexican, Italian, Hillbilly (I can say that ‘cause I am one).  Well.  This week’s menu is so onion based, I apologized to DH this evening.  I’ve caramelized onions three times in the last four days.

Here is the newest rendition. And, in DH’s words, “It’s the pick of the litter.”

Caramelized Onion & Garlic Pasta
http://www.tasteofhome.com/recipes/caramelized-onion---garlic-pasta
by Lacy Jo Matheson, Sault Sainte Marie, Michigan

TOTAL TIME: Prep: 20 min. Cook: 35 min.   YIELD:6 servings

1/4 cup butter, cubed
2 large sweet onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
8 garlic cloves, minced
2 cups grape tomatoes, halved
1/4 cup balsamic vinegar
1/4 cup olive oil, divided
1 package (16 ounces) uncooked angel hair pasta
9 strips bacon, cooked and crumbled
2/3 cup shredded Parmesan cheese
½ teaspoon coarsely ground pepper
Fresh basil leaves, optional

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. Yield: 6 servings.

Author's Wine Pairings: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Mrs. G's notes:  

• We had garlic-cheese toast with this, and agreed the dish needed nothing else.
• I admit to using a high-end balsamic, but cannot say it was necessary.
• I cannot imagine not using the basil garnish.  I chiffonaded one very large leaf. 
• I soo disagree with her wine recommendations.  This, IMHO, needs a dark, rich red.  

[IamMrsG]

Can you keep a secret?  I just realized I accidentally omitted the garlic in this dish.      I didn't use a single clove, and, in all honesty, we didn't miss it one iota.

If I had used the garlic, I certainly would not have sautéed it in the onions for 40 minutes.  Garlic gets extraordinarily bitter when it gets too brown. 

[loveschocolate]

@IamMrsG. Lol!!! 😂😉😂😜

[chessylady]

Trader Joe's has a great product called Carmelized Onion and Garlic Jam. You can actually see the garlic cloves in it. It's good on crackers, meat, etc.

[ciao_bella]

@IamMrsG  Coming from an all Italian family, my mother often made spaghetti aglio e olio.  Not always, but sometimes she would also add thinly sliced onions that she would carmelize first in the olive oil, then she would add the garlic and cook until translucent.  She always added dried red pepper,  fresh grated cheese and either fresh basil or Italian parsley.  It was usually a dish she would make on a Friday because it didn't have meat in it.  

It would be a nice addition to add some bacon to it.  I'll have to remember that the next time I make it. 

[IamMrsG]

@ciao_bella   Aglio E Olio is one of  my favorite pasta dishes!  My version, though, does not use onions.  It is basically just spaghetti and garlic (which is sautéed for less than ten minutes, BTW) with red pepper flakes, sometimes pickled cherry peppers, and finished with parsley, Parmesan and large bread crumbs. 

[shy bobcat]

Omg, my mouth is watering for this dish.  I love anything with pasta.  Last week, since DH was tired of baked chicken breasts, I chopped them into a mushroom sauce with spaghetti and broccoli.  I literally binged on this till it was gone    I would love to try this recipe but, I'm worried I will binge again.

[Jeannie29]

@IamMrsG I made this tonight and it was a huge hit!  Thank you 

[IamMrsG]

@Jeannie29  Oh, I am glad to hear this.  Thank you for coming back to let me know.  One question --- did you remember to use the garlic?   I may have to make this again, just to find out what it's supposed to taste like.  

[Jeannie29]

@IamMrsG Lol yes I used the garlic but added to the onions after they were carmelized. I cannot imagine how bitter it would have been after 40 minutes!