If it isn’t obvious by now, I live off grains. I could sustain myself on a variety of grains or pastas with an assortment of roasted vegetables. My husband on the other hand, really only wants meat. He’s a good sport and humours my would-be vegetarianism fairly frequently, but it’s not often that I make a meatless meal that he actually comments on how much he likes it. Tonight, this changed.
The pasta I made tonight was a game changer. It was simple, delicious, and rich, but not overly so. It was quite possibly one of the easiest meals I’ve ever made. I was afraid it might be too boring, but it did not disappoint. It was pasta with caramelized onions and parmesan and contained only my kitchen staples. The recipe was found in Mark Bittman’s How to Make Everything Vegetarian. If you’re looking for a solid vegetarian cookbook or even just a cookbook that can help you with recipe variations on old standbys, then this is for you!
To make it, using a mandolin, slice up 5 or 6 medium white onions. Toss them in a dry skillet over medium-low heat for about 20 minutes and cover them. Check them every 5 minutes or so and make sure they’re not burning. When the onions start to brown, remove the cover and add 1/3 cup of olive oil and season them generously with salt and pepper. Turn up the heat to a solid medium level. Keep checking on them for both browning and seasoning.
In the meantime, cook your spaghetti or linguine in well salted water. Reserve some of the cooking water. When your pasta is cooked, add it to the onions along with 1/2 cup of grated parmesan and about 1/2 tbsp of olive oil. You can also add the reserved cooking water here, if it needs it. Sprinkle some more parmesan when you serve the pasta.
That’s it. It tastes so good and like a meal that is way fancier than it really is.