Onion/Basl/Pasta
Submitted by caren
Caramelized onion and basil pasta with five pounds of sweet onions slow-cooked into a golden, jammy sauce deglazed with brandy. Tossed with fresh basil and Parmesan. Simple and stunning.
YIELD
14 servingsPREP
10 minCOOK
30 minREADY
40 minFive pounds of sweet onions sounds absurd until you watch them cook down into a fraction of their original volume, turning into a golden, silky jam that clings to every strand of pasta. This recipe is an exercise in patience and restraint, four ingredients plus pasta, and every bit of flavor comes from slowly coaxing the natural sugars out of those onions.
Thin-sliced onions go into olive oil and cook low and slow, stirring occasionally, until they collapse into a soft, golden mass. Not browned, not caramelized to dark amber, just golden and sweet. Then brandy goes in and simmers for 15 to 20 minutes until all the liquid evaporates and the alcohol cooks off, leaving behind a warm, fruity depth.
Fresh basil sliced fine and stirred in right at the end keeps things bright and aromatic against all that deep, sweet onion richness. Parmesan on top and you’re done.
Pro Tips
- Slice the onions as thin and uniformly as you can. A mandoline makes five pounds of onion slicing much faster
- Keep the heat low after the onions go limp. Patience turns onions golden and sweet. Rushing turns them brown and bitter
- The brandy will flame if your pan is very hot. Tilt the pan away from you when adding it, or remove from heat briefly
- Add the basil only after the heat is off. Cooking it dulls the color and flavor
Variations
- Use sherry or white wine instead of brandy for a different flavor direction
- Add a handful of toasted pine nuts when tossing with the pasta
- Stir in a spoonful of balsamic vinegar with the brandy for a slightly tangy, deeper sweetness
Ingredients
Directions
Slice the onions nice and thin. In a deep skillet or dutch oven, toss the onions with the oil. Over heat, cook til onions begin to get limp, stir occasionally.
Lower the heat and cook til they form a golden mass, don’t brown, stir now and again.
Now add the brandy and cook for 15 to 20, all liquid will and evaporate.
When pasta is ready, take the basil leaves and slice them fine, mix into the onion sauce, add salt and pepper to taste, toss with drained hot pasta and top with parmesan.
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