Friday, November 14, 2014


I am absolutely determined to try a new recipe out this weekend. Every Saturday I plan on trying something new and then I end up making us a poutine {not the healthiest, I know, but this is my once a week cheat meal...or is} - anyways! I AM going to try a new recipe this weekend...and this is the one I am going to try.....and it looks and sounds so freakin' delicious it's not even funny. 

I have a new obsession...ONIONS. I seriously used to hate onions in any of my food...but now, for some reason...I am just in love with 'em now. They are delicious in soups {as long as they are super tiny}, stews, pasta sauces, chili's, as pizza toppings or toppings on pretty much this next recipe will show. 
Onions are actually a part of the allium family of veg and herbs - alongside chives, garlic, scallions and leeks.
Onions are a nutrient dense food and are low in calories but high in good-for-you nutrients like minerals, vitamins and antioxidants. They contain vitamin C, B-6 and manganese and also contain small amounts of calcium, folate, iron, phosphorus, magnesium and potassium and the antioxidants quercetin and sulfur.

Allium vegetables have been extensively studied in relation to cancer and their beneficial and preventative effects because they are rich in organosulfur compounds - the actual mechanism of this is unknown but it's guessed that these foods inhibit tumour growth and prevention of free radical formation - and we all know free radicals are baaaad!!
So who wouldn't want to eat these babies?!! Along with pasta....? AND Parmesan??? Come on....

Bon Appetit!

Pappardelle with Carmelized Onions and Parmesan
Onions, the king of pantry staples, reign supreme in this dish: They're slowly carmelized, then tossed with pasta and Parmesan.

Source: Everyday Food, December 2008

1 tablespoon olive oil
2 medium onions, halved and thinly sliced
1/2 teaspoon dried thyme 
Coarse salt and ground pepper
1 package {8.8 ounces} pappardelle pasta or 8 ounces fettucine
2 tablespoons butter
2 ounces Parmesan, shaved with a vegetable peeler

1. In a large skillet, heat oil over medium. Add onions and thyme; season with salt and pepper. Cover, and cook, without stirring, until onions have released their liquid, about 5 minutes. Uncover, and cook, stirring occasionally, until deep golden brown, 25 to 30 minutes more. When bottom of skillet darkens, add a few tablespoons water, and scrape up browned bits with a wooden spoon {you may need to do this 2 or 3 times}. 

2. Meanwhile, bring a large pot of salted water to a boil. When onions have about 10 minutes left to cook, add pasta to water in pot, and cook until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. 

3. Add onions and butter to pasta in pot; season with salt and pepper, and toss to combine. Gradually add enough pasta water to create a thin sauce that coats pasta. Serve pasta topped with Parmesan. 

Cook's Note: The secret to this pasta is cooking the onions until they're a deep golden brown; to keep them intact, stir only occasionally. Pappardelle, like other egg-based noodles, cook very quickly {even when sold dried}. We like this pasta with butter-and-cheese sauces, such as this one. 

How simple is that?? 
Like I said. I am totally going to try this recipe on Saturday night...and will keep you posted {and hopefully remember to take pics as well} and share with you! :) 


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