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Spaghetti with Caramelised Red Onions & Pecorino | Autumn Pasta Delight
(0)
30 min
Quick
Gurkerl Küche
Fein geschmorte, süßlich-karamellisierte rote Zwiebeln mit einem Schuss edlem Aceto Balsamico, frischem Thymian und kräftigem Pecorino, serviert mit al dente gekochten Spaghetti. Ein aromatischer Herbstklassiker der italienischen Küche!
Ingredients
Preparation method
Preparation & caramelising the onions
Peel, halve, and thinly slice the red onions. Peel and finely chop the fresh garlic. Strip the thyme leaves from the sprigs.
Heat the olive oil together with the unsalted butter in a large, deep frying pan over medium heat. Add the onion slices, season with a pinch of salt, and gently sauté over low to medium heat for about 15 to 20 minutes until soft and golden-brown caramelised, stirring occasionally.
Add the chopped garlic and half of the fresh thyme leaves to the onions and sauté for 1 to 2 minutes. Then deglaze with the balsamic vinegar and scrape up the browned bits from the bottom of the pan. Reduce the heat and let the onions gently simmer.
Chef's tip
For the perfect balance of sweetness and acidity, use a high-quality Aceto Balsamico di Modena IGP. Slow cooking over low heat is the secret to intensely caramelised onions.
If you prefer a little heat, you can add a pinch of dried chilli flakes when sautéing the garlic.
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