The Joy of Caramelized Onions

Did you know onions can mist?  Evidently they can...I got misted last night--luckily not in the eyes.  : 0)

I've been on a serious caramelized onion kick lately.  It started with French Onion Soup several weeks ago.  Then, I made a caramelized onion and spinach dip--I really could have just eaten the onions.  For my birthday dinner, I had a pasta dish with caramelized onions, but still wasn't satisfied.  I couldn't get them out of my mind.  So, I decided to make Pasta with Caramelized Onions.  I found this in a vegetarian cookbook I read through and It. Was. Phenomenal.  OMG!  I can still taste it.  The hubby LOVED it as well and wants it regularly.  It is definitely a 5-Star Recipe.  Do not Stop.  Do not pass Go.  Make it tonight.  The onions are like butter, they are so tasty.  It is so simple, yet so yummy.  I will be making this at least once a month (which is often, for me). 

Pasta with Caramelized Onions
Adapted from How to Cook Everything Vegetarian by Mark Bittman

5-6 medium onions (I used 6 vadalias)
1/3 cup plus 2 tbsp olive oil (plus a drizzle for the pan)
Salt and Freshly Ground Black Pepper
1 pound long pasta (I used spaghetti)
Parmesan Cheese

Peel and thinly slice the onions (recommend either using a mandolin or a food processor as there are so many onions).  Heat a large skillet over medium heat.  Drizzle a tad of olive oil and once it is hot and shimmery, add the onions, stirring to coat.  Cover and cook onions for about 30 minutes*, turning with a wooden spoon every 5 minutes or so. The onions will give off lots of liquids.  Once the liquid starts evaporating, the onions are translucent and golden, and they start to stick slightly, uncover and add 1/3 cup of olive oil and a generous amount of salt (I used kosher) and fresh black pepper.  Continue stirring every few minutes.  Cook another 20 minutes or so.

Meanwhile, cook pasta according to package directions.  Once onions are caramel-brown colored, fragrant, and regularly sticking to the pan, taste, adjust seasoning, drain the pasta, and add to the onions along with 2 tablespoons of olive oil and a little more salt and pepper.  Sprinkle with Parmesan, stir to combine, and serve with more Parmesan.

*All times are guesstimates.  I didn't time anything--I just did it by sight.


Now Laura, I have updated my blog!  :0)  Can I have the brand of your bread machine?!  Hehe...

I will post recipes...I've got a number that I am dying to make.  Ever since we decided to do vegetarian month, I've unconsciously cut back on cooking meat.  I made lunch for the family yesterday--no meat (much to my sisters dismay).  And we love Asian food and lettuce wraps.  I'll have to add that to my food list.