Friday, July 27, 2007

Spag with Caramelised Onion

The major problem I’ve found with moving to a new place is that more or less everything you do (at least at the beginning) is out of necessity, with relatively little opportunity to tackle too much else, let alone stop and smell the roses. Still, it’s amazing how satisfying it can be to keep oneself well fed, and although lots of people warned me that cooking for one simply “isn’t worth it”, thus far the novelty hasn’t worn off. This recipe is taken from the ingenius Afterwork Cookbook (bless you both Caz and Kaz!), and is best enjoyed on a quiet Friday evening, on the couch in trakky daks, followed closely by a large mug of tea. The amount of butter used here is criminal, but is probably what makes this very simple dish quite decadent. Not sure if they show up in the photo, but I added some peas purely because I had some in the fridge that needed to get used up.

Serves 2

50 g butter
1 large brown onion, finely chopped
1 clove garlic, finely chopped or crushed
salt
ground black pepper
spaghetti (or whatever other pasta you like)
1 egg, lightly beaten
1/4 cup grated parmesan cheese

While the pasta is cooking, melt the butter in a large frypan, and cook the onions and garlic on a low heat until very soft and light brown in colour. Covering the onions with a saucepan lid can speed up this process, but keep an eye on the onions at the outer edge so that they don’t burn.
Once the pasta is ready and draining, mix in the beaten egg with the onions, stirring quickly until the egg sets.
Combine the pasta with the onions, season to taste, and top with the parmesan.
Serve while hot.

1 comment:

  1. Hail the spag queen!

    Good to see the cookbook is coming in handy and darn the dish looks delish! Funny how some ultra simple dishes have the knack for bringing out the best flavours!

    ReplyDelete

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