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Spaghetti with Caramelized Onion Sauce - Page 2

post #31 of 36
Thread Starter 
This was 2 small yellow onions, thinly sliced and sauteed in roughly two to three T. olive oil. From start to finish, about 35 minutes on ultra-low heat.

These don't look like caramelized onions at all, rather more like sautéed onions. Go here and scroll down to the section on sautéed and the section on caramelized onions.

All About Onions - Knowledge - Hormel Foods

This article was very helpful to me. While I may be putting my foot in my mouth, you may get better results using some butter for some or all of the olive oil.

post #32 of 36
Hi Shel,

I made your recipe again last nite, humm delightfull :bounce:

I just added some ingredients( but your original recipe stayed the same ).

3 cloves garlic( minced very fine )

One can 1 can (19 fl oz/540 mL) of Aylmer precut tomatoes( I cooked it till al liquid evaporated )

¼ teaspoon of balsamic vinegar

Next time, I will try your recipe with a BBQ hamburger topping :D, I'm sure it will be great

Thanks again for sharing your recipe.
post #33 of 36
Thread Starter 
Coincidentally, I made some chicken that was browned and then slow simmered in the oven in the BBQ sauce last night. Deglazed the pan with some balsamic, and also caramelized some onions in the sauce while it was cooking. The onions/vinegar really added a nice touch to the sauce. I think you'll like it ...

post #34 of 36
Humm, that sounds great, I'm sure happy I tried balsamic vinegar.

Thanks again Shel :)
post #35 of 36
That method looks good shel. Since I often makes huge quanities of carmelized onions, I do them in a roasting pan in the oven over a period of 1 1/2 to 2 hours. This way I can do something else while the are getting all melty and sweet.
I have also heard of doing them in the crock pot for a long time?

Here is a recipe I am trying this week:

I have seen this done with a bit of anchovy, but will make as written the first time considering source--Marcella Hazen
Serves 4 to 6

The sweet pungency of onion is the whole story of this sauce. To draw out its character, the onion is first stewed very slowly for almost an hour, until it is meltingly soft and sweet. Then it is browned to bring its flavor to a sharper, livelier edge.
If you have no problems in using lard, it will considerably enrich the sauce. You may, however, use butter as a substitute.

Either 2 tablespoons lard or 2 tablespoons butter with 2 tablespoons extra virgin olive oil
1 1/2 pounds onion, sliced very thin, about 6 cups
Black pepper, ground fresh from the mill
1/2 cup dry white wine
2 tablespoon chopped parsley
1/3 cup freshly grated parmigiano reggiano cheese
1 to 1 1/2 pounds pasta

Recommended pasta: Spaghetti is excellent choice, but an even better one may be homemade tonnarelli (square spaghetti). This is a rather dense sauce and if using homemade pasta, which is more absorbent than spaghetti, you should start with 1/2 tablespoon more lard or 1 tablespoon more butter when making the sauce.

1. Put the lard or butter and olive oil, and the onions with some salt in a large sauté pan. Cover and turn heat to very low. Cook for almost an hour until the onions become very soft.

2. Uncover the pan, raise the heat to medium high, and cook the onions until they become colored a deep, dark gold. Any liquid the onions may have shed must now boil away.

3. Add liberal grindings of pepper. Taste and correct for salt. Bear in mind that onions become very sweet when cooked in this manner and need an adequate amount of seasoning. Add the wine, turn the heat up, and stir frequently while the wine bubbles away. Add the parsely, stir thoroughly, and take off heat.

Ahead-of-time note : You can cook the sauce entirely in advance up to the point where you add the parsley. When you are nearly ready to toss with the pasta, reheat the sauce over medium heat and add the parsely just before draining the pasta.

4. Toss with cooked drained pasta, adding the grated Parmesan. As you toss, separate the onion strands somewhat to distribute them as much as possible throughout the pasta. Serve immediately.
post #36 of 36
Thread Starter 
Yes, I've heard of doing onions in a crock pot or slow cooker, and whern I tried it I discovered that my crock pot no longer worked <LOL> That experiment will have to wait.

Marcela Hazen's recipes are usually spot on. I'd not mess with any of them until making them once or twice.

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