Here’s a genius trick I can take absolutely no credit for — make a big batch of caramelized onions and freeze them to use in all sorts of yummy things like this simple, yet amazing pasta dish.
First the pasta.…. This is a GREAT last minute dinner using ingredients most of us usually have on hand: pasta (any type, but longer noodles like fettuccine or tagliatelle are my favorite for this); plain yogurt (Greek yogurt if you have it); your favorite hard, salty cheese (like pecorino romano); and some slow-cooked, deeply caramelized onions that you have stashed in the freezer for just such an occasion. Credit goes to Diana Cochilas and the “Genius Recipes” column over at Food 52 for this wonderful pasta discovery. Go check out the complete recipe details here, but know this is just as easy as dressing cooked pasta with the yogurt (a splash the pasta cooking water to form a creamy sauce) then tossing in caramelized onions, and finishing things off with a generous amount of grated cheese. I would probably also add some fresh herbs if I had some on hand.
Now the caramelized onions…. Game changer! Such a great thing to have available to add to sandwiches, pizza, curries, frittatas, soups…… you name it. But no one has the time to be standing over the stove caramelizing onions on a busy weeknight. It is so totally worth on the other hand to take the trouble to make a big batch when you have the time, slowly cooking the onions to deep brown perfection, then freezing them in small packets to use whenever the whim strikes you. Food52 has a good article all about caramelizing onions here, or try the slow cooker method described here at The Kitchn.