Caramelized Onions and Bacon Pasta

Source: http://crunchybottoms.wordpress.com/2011/05/05/caramelized-onions-and-bacon-pasta/

Caramelized Onions and Bacon Pasta

Certain types of onions taste better after caramelization, and apparently the red ones do best. I’m tempted to buy a few large, juicy-looking purple Australian onions I see in the baskets in the supermarket just to see if they taste superior to the usual red onions that come in little bags. I’ve used yellow onions before, but I must say that red ones are better for caramelization since they have lesser water content. The key to good caramelization is the evaporation of the natural moisture in the onions that you use, since the process really only begins after the moisture is drawn out of the onions and evaporated. So if your onions are juicier than usual, it’s going to take a tad longer than if you used the more flavourful and drier red onions.

Serves 4

Ingredients

  • 4 large red onions, sliced
  • 6 rashers of back bacon, sliced
  • 1/2 cup red wine
  • 1 cup chicken stock
  • 2 sprigs of thyme
  • 250g regular spaghetti, or fusilli
  • 1/4 cup grated parmesan
  1. Heat up a couple of tablespoons of oil in a large heavy-bottomed pan.
  2. Add the sliced onions and sprigs of thyme then lower the heat to medium. You don’t want to burn the onions. Stir occasionally. Let cook for about 20 minutes.
  3. In the meantime, fry up the bacon in another pan till browned and crisp. Set aside.
  4. When the onions have caramelised, turn up the heat and add the red wine. Using a wooden spoon, scrape down the sides of the pan to dislodge the lovely browned bits.
  5. Once the red wine has evaporated a little, add the chicken stock. Turn the heat down to medium and let it simmer.
  6. Fill a pot halfway with salted water and bring to a boil. Cook the pasta for about 8 minutes till al dente.
  7. Drain the pasta and in a large bowl (or the pot that you used to caramelize the onions, if it is large enough) give the onions, the bacon, and the pasta a good mix to coat.
  8. Serve with grated parmesan and a poached egg (if you fancy).