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<!DOCTYPE html>
<html>
<head>
<title>Caramelized Onion Pasta</title>
</head>
<body>
<h1>Caramelized Onion Pasta</h1>
<div>
<img
src="Caramelized-Onion-Pasta-recipe-100419.jpeg"
height="400"
width="600"
/>
</div>
<div>
<h3>Prep time: 35 minutes</h3>
<h3>Ingredients</h3>
<ul>
<li>2 Tbsp. extra-virgin olive oil</li>
<li>2 Tbsp. unsalted butter</li>
<li>2 lb. onions (about 3 large), thinly sliced</li>
<li>2 garlic cloves, thinly sliced</li>
<li>1/4 tsp. crushed red pepper flakes (optional)</li>
<li>1 1/2 tsp. kosher salt, plus more</li>
<li>12 oz. linguine or other long pasta</li>
<li>
4 oz. Parmesan, finely grated (about 1 cup), divided, plus more for
serving
</li>
<li>½ cup parsley, finely chopped (optional), plus more for serving</li>
<li>Freshly ground black pepper</li>
</ul>
<h3>Instructions</h3>
<ol>
<li>
Heat oil and butter in a large heavy pot or Dutch oven over medium
until butter is melted. Add onions and garlic and cook, stirring
occasionally, until very tender and deeply golden brown, about 30
minutes. (Stop before the onions become dry and shriveled.) Add red
pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
</li>
<li>
Meanwhile, cook pasta in a large pot of boiling salted water, stirring
occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
</li>
<li>
Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to
combine. Add a small handful of cheese and stir until melted. Repeat
with remaining cheese, adding more pasta cooking liquid as needed to
create a glossy sauce that coats the pasta. Stir in parsley (if
using).
</li>
<li>
Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks
of pepper.
</li>
</ol>
</div>
<div>
<a href="index.html">Back To Main Page</a>
</div>
</body>
</html>