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Onion Pasta
SUBMITTED BY:
Jackie
PHOTO BY:
BLOODORFLIES
"I came up with this simple, wonderful recipe through trial and error. It really hits the spot and only take minutes to make. My whole family loves it - even my picky 5 year old! So quick, so easy! Garnish with grated Parmesan cheese."
RECIPE RATING:
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(90)
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SERVINGS
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METRIC
INGREDIENTS (
Nutrition
)
1/2 cup olive oil
4 tablespoons butter
5 onions, thinly sliced
1 teaspoon dried basil
1 pinch ground black pepper
1 cup water
1 tablespoon chicken bouillon
1 pound uncooked pasta, cooked according to package directions
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DIRECTIONS
In a large skillet place oil, butter and onions and cook until golden brown.
Add basil, pepper, water and bouillon and cook on low heat for 10 minutes.
Add onion mixture to cooked pasta, sprinkle with cheese, toss and serve.
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REVIEWS
Reviewed on Feb. 9, 2004 by
DREGINEK
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DREGINEK
Feb. 9, 2004
I have debated for months on whether or not to try this...Personally, I liked it but I only used 2 onions - which was plenty for me. Yes, they shrink down plenty but I still want my goodnight kiss!! I did add some minced garlic and like another, a splash of white wine (which I added halfway through carmelizing). My daughter wouldn't touch it and my boyfriend picked out half the onions but my roommate and I really enjoyed it - any onion lover would. Not the best but a quick, easy, and tasty dish indeed!
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6 users found this review helpful
I have debated for months on whether or not to try this...Personally, I liked it but I only...
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Reviewed on May 5, 2003 by GINGERANNSUE
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GINGERANNSUE
May 5, 2003
The simplicity of this recipe is deceiving......it is delicious!!! I made this last week and we loved it. I have onions in the skillet right now to make it again. Thanks for sharing. Ginger
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5 users found this review helpful
The simplicity of this recipe is deceiving......it is delicious!!! I made this last week and...
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Reviewed on Jan. 9, 2007 by
BLOODORFLIES
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BLOODORFLIES
Jan. 9, 2007
I make this all the time when i am being lazy ...because it is just so easy. I do tend to use a little less onion, usually 2, and i cut down on the oil so it's less greasy, but this is good and simple stuff
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4 users found this review helpful
I make this all the time when i am being lazy ...because it is just so easy. I do tend to use...
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Reviewed on Feb. 26, 2008 by stewrug
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stewrug
Feb. 26, 2008
This was very tasty. I added broccoli, garlic, shallots and deglazed the pan with white wine. I also used stock instead of water.
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3 users found this review helpful
This was very tasty. I added broccoli, garlic, shallots and deglazed the pan with white wine....
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Reviewed on Aug. 24, 2007 by Lolo
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Lolo
Aug. 24, 2007
Ell
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3 users found this review helpful
Ell
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Reviewed on Jun. 12, 2006 by FKM
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FKM
Jun. 12, 2006
This was great, but I did change some things to suit my own personal preferences. I, like everyone else, only used a small amount of oil. I added about 1 cup of onions and one teaspoon of minced garlic to the oil and butter and cooked over medium heat in a saucepan. Then I added the basil, pepper, and chicken broth to the saucepan. Meanwhile I cooked and drained some angel hair pasta. I decided I wanted the sauce to be creamy, so in a smaller saucepan I made a white sauce with 1 cup of milk, 2 tbsp. of butter, and 2 tbsp. of Wondra flour. Once that had thickened I slowly stirred it into the onion mixture. I let it simmer together for a few minutes, added more salt and pepper, then began to spoon the pasta into the sauce until it was just the right consistency. It was so yummy! It was super creamy and my husband loved it. Thanks for the great recipe, Jackie!
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3 users found this review helpful
This was great, but I did change some things to suit my own personal preferences. I, like...
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Reviewed on Jan. 24, 2006 by
Caroline C
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Caroline C
Jan. 24, 2006
I first started making this for the times when we were low on groceries or for one of our self-imposed meat-free meal nights. Now I make it simply because we love it so much. This is an absurdly easy to prepare yet deceptively delicious meal. The only change I make is to cut WAY back on the butter and oil (that's the only reason why I ding it by one star); I use just enough butter to grease the pan, and give the onions a little moisture. Oh, I usually use 2 large strong-tasting onions for 2 servings. This is a superb recipe. Thanks so much, Jackie!
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3 users found this review helpful
I first started making this for the times when we were low on groceries or for one of our...
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Reviewed on Nov. 8, 2005 by TMVA
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TMVA
Nov. 8, 2005
This recipe has really good flavor--I did add one clove of minced garlic to the onions when they were nearly browned and I served it over spinach linguine. Quite creative too, I would never have thought of using carmelized onions over pasta but it works for me! The only reason I am not giving this recipe a 5-star rating is that in my opinion it has a lot more oil and butter than necessary. It gives it an overly greasy feel. Next time I will cut down on the oil and I am sure it will be more to my taste.
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3 users found this review helpful
This recipe has really good flavor--I did add one clove of minced garlic to the onions when...
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Reviewed on Oct. 29, 2005 by
Jeannie
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Jeannie
Oct. 29, 2005
This is really good, I used three large onions, which was plenty, and some fresh garlic. When I heat up the leftovers tomorrow, I will saute some mushrooms and add to the mix. Can't wait!
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3 users found this review helpful
This is really good, I used three large onions, which was plenty, and some fresh garlic. When...
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Reviewed on Mar. 26, 2003 by BILL SCHWARTZ
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BILL SCHWARTZ
Mar. 26, 2003
Very fast, easy and good tasting dish.
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3 users found this review helpful
Very fast, easy and good tasting dish.
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