Penne with Caramelized Onions
I happen to live in southern California, where a variety of foods still grow in the mild winter. But people who live in much harsher climates often ask me what they should eat during the cod months. I suggest using a variety of winter squashes in recipes like this pizza and this soup. You can also use high-quality canned goods in dishes like this pasta sauce.
Onions are one of the few vegetable available all year long. Spring and summer onions tend to be smaller, sweeter and have a thinner and more translucent skin. They are great eaten raw in salads and dishes that require little cooking. Onions in the fall and winter are larger and have a much thicker skin. I like to use these in soups, stews and other dishes that take longer to cook.
In this dish, penne is tossed with caramelized onion and lots of parmesan cheese. The chewy bite from the pasta is a nice juxtaposition to the melt-in-your-mouth caramelized onions. The onions are flavored with white wine, tomato paste and herbs, resulting in a dish that’s sweet and creamy with a lot of depth.
Caramelizing onion takes some time and effort, but the result pays off. The key is to turn the stove low and have lots of patience. You can make a large batch of caramelized onions, which will keep for about five days in the fridge. Use it in sandwiches, on top of salads, or blend it with some cream cheese and sour cream for a dip.
This pasta is great as a vegetarian main dish with a salad and some garlic bread. You can also serve it as a side dish with some steak or grilled chicken. This will appear on your dinner table over and over again that you will no longer be at a loss what to cook in the dead of winter.
Penne with Caramelized Onions
Adapted from The Washington Post, Sept. 21, 2005
- Extra-virgin olive oil, 3 tablespoons
- Onions, 3 pounds, thinly sliced
- Salt, 1 teaspoon, plus more to taste
- Pepper, 1/2 teaspoon
- Marjoram, 1 tablespoon
- Dry white wine, 1/2 cup
- Tomato paste, 1 1/2 tablespoons
- Chicken broth, 3/4 cup, I like low-sodium free-range
- Penne pasta, 3/4 pound
- Parmesan cheese, grated, 3/4 cup
- Parsley, minced, 1 tablespoon, for garnish
Heat olive oil in a large skillet over medium heat. Add the onions and toss to coat with oil. Cook until the onions are beginning to soften, stirring occasionally, about 10 minutes. Add 1 teaspoon of salt , 1/2 teaspoon of pepper and marjoram. Reduce heat to low and cook for an hour, until the onions are golden and soft, stirring occasionally to prevent the onions from sticking to the pan. Increase the heat to medium-high and stir in the wine, cook for 2 minutes or until most of the liquid has evaporated. Add the tomato paste and chicken broth to the onion. Cook for about 5 minutes, stirring until thoroughly combined. Taste to see if you’d like more salt.
While the onions are cooking, bring a pot of salted water to boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of cooking water. Add the pasta to the onions and sprinkle in cheese. Toss to combine. Add some of the reserved pasta water to loosen the sauce if necessary.
Spoon into plates and sprinkle with parsley and more cheese to serve. Serves 4 as main course, or 6 as side dish.
Beautiful pictures! Thanks for sharing.