Caramelized Onion Alfredo
Caramelized Onion Alfredo
Making caramelized onions takes time and commitment but the reward of those deliciously sweet and jammy onions are well worth the effort. This decadently creamy Alfredo builds on the rich flavors of onions making this dish a cozy and satisfying meal.
Serves 4
Ingredients
10.5oz (300g) Fettuccine or Linguine Pasta
3 lbs (1300g) Yellow Onions (about 3 large)
2 cups (473ml) Unsweetened Plant Milk
2 cups (473ml) Reserved Pasta Water
1 cup (50g) finely grated Vegan Parmesan Cheese
3 Tbsp (45g) Vegan Butter
3 Tbsp (34g) Flour
1 Tbsp (15ml) Olive Oil
1 1/2 tsp (7.5g) Better Than Bouillon Seasoned Vegetable Base
1 1/2 tsp chopped Thyme
1/2 tsp (2.5g) Salt
Pepper to taste
Optional:
Garnish with more chopped Thyme and serve with warm garlic bread.
Directions
1.Cut off the ends of the onions and then peel away any papery or thick layers. Cut approximately 1/4” slices from root to stem or into half moons.
2.In a large heavy bottom skillet with tall sides or a pot heat the oil and vegan butter on medium high heat. Add the onions and mix until they are coated. Stir occasionally until they start to soften.
3.Once the onions have softened or become translucent, add in the salt and mix well. Lower the heat to medium and continue cooking, making sure to mix the onions every 5-7 minutes. If there are any brown bits forming on the bottom of the pan, simply scrape them with a spatula and turn the heat to medium low.
4.Cook the pasta according to package directions for al dente. Reserve at least 2 cups of the pasta water.
5.The onions will slowly shrink down, thicken and darken in color. The entire process can take anywhere from 60 - 90 minutes. When the onions have darkened quite a bit, are sweet to taste and have substantially reduced in size they are ready!
6.Add in the chopped thyme and the Better Than Bouillon Seasoned Vegetable Base and mix well. Add in the flour and mix until the flour is completely absorbed. Continue cooking for another 1-2 minutes. Turn the heat to medium and add in the plant milk. Mix well and allow to thicken. Add in the parmesan cheese and 1/2 cup of the reserved pasta water and mix well. Add more water as needed to thin out. Season with pepper to taste.
7.Add in the cooked pasta and coat well with the sauce. Allow everything to heat through. Add more pasta water if need to loosen the pasta up. Taste for seasoning and adjust with salt & pepper. Serve immediately.
