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Quick Notes: This recipe is super delicious if done correctly. Caramelized Onion Farfalle with Balsamic Cream Sauce is originally adapted from a food blog called Julia’s Album. I made some fantastic changes that may dirty some additional pans, but really makes a difference in the success level of the recipe itself, so it’s pretty adapted. You could probably get away with just about any pasta of your liking, but this is what she suggested, and I think it goes well with the bite-sized nature of everything else in the dish. If you want to make the original recipe, here’s the link to her site for the instructions: https://juliasalbum.com/farfalle-with-spinach-mushrooms-caramelized-onions/
Ingredients
- 1 lb cooked farfalle pasta (if you choose to do this beforehand, please lightly oil it so it doesn't stick together)
- 2 large yellow onions
- 2 cups sliced mushrooms
- 4 cups chopped baby spinach
- 1 cup heavy whipping cream
- 2/3 cup shredded parmesan (plus more for topping)
- 4 tablespoons olive oil (divided)
- 2 tablespoons balsamic vinegar
- 2 tablespoons balsamic reduction (which you can buy pre-made or make your own. I go over how to make your own in this recipe: http://www.justthefuckingrecipe.net/stuffed-chicken-caprese/)
- Salt
Instructions
- Slice both onions removing the outside undesirable layer of skin and discarding the ends. It should basically be little onion rings.Â
- In a large skillet/wok/a large pot warm two tablespoons of oil over high heat. This is probably one of the few times I'm ever going to tell you to do anything over high heat. Toss your onions in there. This is going to be the biggest pain in the ass of the recipe, and you can totally do it beforehand and put them in the fridge, but we're going to carmelize them.Â
- Keep a close eye on your onions so that they don't burn to the pan. We don't want to stir them too often either because we do want them to brown, but not quite a char. We're going to cook them over high heat babysitting them like a sketchy two year old for ten minutes. If shit looks like it's going off the rails before the ten minutes is up.... cut to the next step a couple minutes early.Â
- After the original ten minutes, turn the onions down to just above medium heat and brown them further. Keep a good eye, but you don't have to be quite as diligent. Your gigantic pile of onions should be reducing nicely. We're going to leave them here for another ten minutes.Â
- At this point, they should begin looking like caramelized onions but they're probably not quite there yet. Salt them, and give them yet another ten minutes.Â
- After cooking your onions in the ballpark of thirty minutes, use the balsamic vinegar to deglaze the pan. Pour these in a bowl and set aside.Â
- Return the pan to the heat with the remaining oil. Toss in your mushrooms and cook them like stir fry for about five minutes.Â
- Add in your spinach and cook just long enough for it to wilt (2-3 minutes) and add your onions back in along with a bit of salt. Mix them all together and then remove them from the heat and set aside.Â
- In a medium saucepan, bring your heavy cream just to a simmer over medium-high heat. Once this occurs, start to slowly whisk in your parmesan cheese. Whisk until combine and fully melted.Â
- Add your two tablespoons of balsamic reduction, and mix until incorporated. Remove from heat.
- Pour your veggies and sauce over your pasta. Let it sit for about ten minutes for the sauce to cool onto the noodles a little bit otherwise, it just tends to roll off.Â
- Serve and top with extra parm.Â
