I’m seriously enfatuated by caramelised onions, I think I could legitimately have them with every meal! I loved them here with the mellow flavours of the walnuts, yoghurt and Parmesan. A really comforting meal to whip up with ease.
- 1/2 an onion
- 1 clove garlic
- knob of butter
- 1 tbsp natural yogurt
- 1 thumb size piece of Parmesan cheese
- handful of walnuts
- handful of rocket
- 100g tagliatelle
- balsamic vinegar
- 1 tsp soft brown sugar
Slice the onion into rough half moon shapes and slice the garlic clove thinly. Heat the butter on a pan on the lowest heat possible. When the butter starts to sizzle slightly, add the onions and garlic clove. Leave this covered for 10 minutes.
Thinly slice the Parmesan cheese and then roughly chop into thick match stick pieces. Chop the walnuts into very small pieces. Combine both of these with the yogurt, mix well and set aside.
After 10 minutes on the pan, add 100 ml of water to the onions and leave on the low heat, uncovered for another 10 minutes
Boil the kettle just before these 10 minutes are up and add your boiling water to a large pot with a drizzle of olive oil and salt. Bring this to the boil before you add your tagliatelle.
When waiting for the water to come to a rolling boil, add the brown sugar and a splash of balsamic vinegar to the onions. Cover these again with a lid for 6-7 minutes. When this time is up, bring up the heat for 2-3 minutes to allow the edges of the onions to crisp up and finish the caramelization process. They should be a caramel colour by this point (as the name would suggest).
Cook your tagliatelle until al dente (usually 8 minutes). Drain and save a small amount of the cooking water. Rinse the pasta under cold water to remove the starchy water. Throw the pasta back in the pot with a drizzle of olive oil and season well with salt and pepper.
Add your yogurt and Parmesan mix along with a small amount of the pasta’s cooking water to loosen it up slightly. Combine well and lastly add your handful of rocket towards the end so that it still retains some structure. Place on a plate and dollop small amounts of your onions over the top.