Easy peasy onion pasta

    Easy peasy onion pasta

    Recipe photo: Easy peasy onion pasta
    5

    Easy peasy onion pasta

    (196)
    20min


    188 people made this

    About this recipe: Loaded with onions, which are nicely sweet after cooking, this pasta dish is tasty, unique and cheap! Serve with grated Parmesan cheese.

    Ingredients
    Serves: 5 

    • 120ml olive oil
    • 60g butter
    • 5 onions, thinly sliced
    • 1 teaspoon dried basil
    • 1 pinch ground black pepper
    • 250ml water
    • 1 tablespoon chicken stock granules
    • 450g uncooked pasta, cooked according to package directions

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In a large frying pan place oil, butter and onions and cook until golden brown.
    2. Add basil, pepper, water and stock granules and cook on low heat for 10 minutes.
    3. Add onion mixture to cooked pasta, sprinkle with some cheese, toss and serve.
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    Reviews & ratings
    Average global rating:
    (196)

    Reviews in English (153)

    0

    My family went back for more! Always a good indicator.  -  23 Apr 2016

    xoxsophiexox
    0

    Really nice and simple- tasted great!  -  22 Sep 2011

    by
    58

    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!  -  12 Jun 2006  (Review from Allrecipes US | Canada)

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