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Quick pasta with caramelised onions

Quick pasta with caramelised onions

Name: Quick pasta with caramelised onions
Total time: 30 min
Ingredients: 2 large onions, thinly sliced; 3 tablespoons butter; 2 garlic cloves, finely chopped; 1 tsp BAM onion and garlic powder; 1 teaspoon sugar (optional, to help caramelisation); Salt and pepper to taste; 1/2 cup white wine (optional); 2 cups beef stock (or vegetable stock for vegetarian version); 1 cup cooking cream; 3/4 cup grated Parmesan cheese (or more to taste); 400g pasta (I recommend penne or tagliatelle); BAM Thyme

(1)

Preparation time: 30 min
Difficulty:
Number of ingredients: 12

A culinary twist on the classic French onion soup, transformed into a rich and creamy pasta with caramelised onions.

When the onions are gently intertwined with aromatic garlic and possibly deglazed with white wine, a rich-tasting sauce is created. You can also add beef or vegetable stock to the sauce, which adds even more layers of flavour to the dish. The cooking cream and grated Parmesan cheese bring the final creaminess.

This recipe is not only simple to prepare, but also offers a wonderful balance of flavours.

BAM spices was created with the desire to offer you spice blends of the highest quality. From now on, your savoury and sweet dishes should smell of the subtle flavours of spices. Become a master of creating superb dishes!

Ingredients:

2 large onions, thinly sliced
3 tablespoons butter
2 garlic cloves, finely chopped
1 tsp BAM onion and garlic powder
1 teaspoon sugar (optional, to help caramelisation)
Salt and pepper to taste
1/2 cup white wine (optional)
2 cups beef stock (or vegetable stock for vegetarian version)
1 cup cooking cream
3/4 cup grated Parmesan cheese (or more to taste)
400g pasta (I recommend penne or tagliatelle)
BAM Thyme

Instructions:

Caramelisation of onions: Melt the butter in a large frying pan over a medium heat. Add the chopped onion, garlic, sugar and spices. Cook, stirring occasionally, until the onions are golden brown and caramelised, which may take about 25-30 minutes. Salt and pepper to taste.

Deglazing and making the sauce: if desired, add white wine and leave to boil for a few minutes to allow the alcohol to evaporate. Then add the stock and bring to the boil. Reduce the heat and slowly stir in the cooking cream.

Cooking the pasta: While the onions are caramelising, cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving some of the cooking water.

Combining: add the cooked pasta to the sauce pan. If the sauce is too thick, add a little water from the pasta to reach the desired consistency. Stir in the grated Parmesan cheese and cook for a few more minutes until everything is well combined.

Serving: Serve hot, garnished with fresh thyme or parsley and additional parmesan cheese if desired.

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