Few things will elevate the flavour of a dish like caramelized onions. These tender, melt-in-your-mouth sweet morsels make everything from burgers to pizzas to pastas instantly gourmet. One word of caution though: they do take time, which is why it’s best to make big batches in advance (they freeze beautifully) so they are at the ready when your recipe requires it.
Fortunately, we have two methods for making caramelized onions, and both recipes can be doubled or tripled allowing you to cook once for many meals.
One of my favourite recipes that calls for caramelized onions is a humble pasta dish made with Greek yogurt and Parmesan cheese. While not an original creation, it has been floating around for nearly two decades after it was first featured in The New York Times. Its longevity can be attributed to just how sophisticated yet simple this humble meal is. It’s striking enough for company, yet simple enough for a casual weeknight dinner, especially if you have caramelized onions already on hand. The addition of yogurt reminds me of an Alfredo sauce that’s lighter, leaner, and better thanks to the hefty garnish of Parmesan cheese that precedes the onion layer.
- 1 pound fresh fettuccine, linguine or other long pasta
- Kosher salt
- 2 cups 2% Greek yogurt (avoid low or zero fat yogurt for this recipe)
- 1 cup grated Parmesan
- 2 cups caramelized onions, warmed
- Chopped parsley or chives
- Cook pasta in a large pot of salted water. Reserve ½ cup of the pasta water and drain.
- Using the same pot, whisk together the Greek yogurt with the pasta water.
- Toss pasta with the yogurt mixture. Transfer to a large platter or bowl, sprinkle with the Parmesan cheese and top with onions. Garnish with fresh chopped parsley or chives and serve at once.
Recipe provided by Jan Scott for Produce Made Simple