Caramelized Onion Penne Recipes

Steps:

• Heat oil in a skillet over low heat; stir in onion. Cook and stir until onion is soft but not browned, 20 to 30 minutes. Increase heat to high, add butter, and sprinkle sugar over onions. Cook and stir frequently until onion is very tender and dark brown, 8 to 10 minutes more. Remove from heat and cool to room temperature.
• Combine sour cream, yogurt, and mayonnaise together in a bowl; season with salt and black pepper. Mince cooled onions on a cutting board; stir onions into sour cream mixture. Store in refrigerator to allow flavors to blend, at least 1 hour.

Steps:

• Cook pasta according to package directions. Meanwhile, in a small skillet, saute pine nuts and garlic in butter until golden brown; set aside. , In a large skillet, cook onion in oil over medium heat for 10-15 minutes or until golden brown, stirring frequently. Reduce heat to low. Stir in the olives, salt, basil, oregano and pepper. Drain pasta; add to onion mixture. Stir in feta cheese and pine nut mixture.

Steps:

• Heat the oil in large pan and cook the peppers over a medium heat for 15 minutes. Add the onion and cook for a further 30 minutes until the peppers and onions are nicely browned. You will need to keep them on a faitly high heat so that the moisture from the vegetables evaporates. Stir from time to time so they don't catch on the bottom and burn and add a splash more oil if they start to stick.
• Add salt and pepper to taste.
• Meanwhile, cook the pasta in a large pan of boiling. Drain the pasta well and return to the pan. Add the pepper mixture and the basil and mix well together.
• Divide between 4 bowls and scatter with freshly grated parmesan.

Steps:

• In 10-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat. Stir in onion and garlic to coat with butter. Cook uncovered about 5 minutes, stirring occasionally, until onion is softened. Reduce heat to medium-low. Cook uncovered 35 to 40 minutes, stirring occasionally, until onion is light golden brown. Do not let onion or garlic burn. (Onions will shrink during cooking.)
• Meanwhile, fill large pot with 5 quarts water; heat to boiling over high heat. When water is boiling, add 1 tablespoon salt if desired. When water returns to boil, add pasta. Stir immediately to make sure it doesn't stick to itself or pan. Boil pasta 9 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
• Add onion mixture to pot. Increase heat to medium and add 1 cup of the whipping cream and 1/4 cup butter. Cook, stirring occasionally, until butter melts and cream simmers. Stir in cheese, salt, pepper and nutmeg. Add drained pasta and remaining 3/4 cup whipping cream. Cook and stir until pasta is coated and sauce is hot.

Steps:

• Heat oil in large non stick skillet over med high heat.
• Add onions and cook stirring often for 5 minutes.
• Reduce heat to medium, add sage, s& P and cook stirring occasionally for 20 minutes until onions are golden.
• Add red pepper and stock and stir to combine.
• Cook pasta in salted water 8 to 10 minutes.
• Drain and return to cooking pot.
• Add onion mixture, toss to coat.
• Add cheese and parsley, toss to coat again.