Egg Noodles in a Creamy Caramelized Onion Sauce

Earthenware bowl full of noodles covered in a creamy caramelized onion  sauce with parsley as a garnish.

This recipe for egg noodles with a creamy caramelized onion sauce is essentially the same as someone wrapping you up in a cashmere blanket and giving you a warm hug. It’s so easy for lazy afternoons when you’ve fallen asleep on the couch in front of the fire, and when you wake up the sky has begun to darken and the air coming in through the open window suddenly feels cooler. Tasting of vermouth spiked sweet onions cooked over low temperatures for a long amount of time, these noodles are a perfect combination of french onion noodle soup and cream of onion soup. You could easily serve this sauce over some other kind of pasta, or even white rice, if you don’ have any egg noodles lying around your pantry. I use good quality chicken bouillon cubes for the sauce, feel free to use 1 cup of liquid stock to 1 cup of milk if you prefer. I’ve never felt the need to serve a side dish with these noodles as I’m usually eating them in my pyjamas on the couch, but some gently steamed broccolini or green beans spiked with lemon juice and olive oil sound like they would be a welcome partner.

egg noodles in a creamy caramelized onion sauce:

1 Tbsp. butter

1 Tbsp. olive oil

About 2 1/2 cups work of onions, sliced (you can use any kind, really – including scallions and shallots)

2 cloves of garlic, finely minced

About 1/4 cup white vermouth or very dry white wine

1 cup of water

1 chicken bouillon cube, crumbled

1 cup of 2% milk

2 Tbsp. all purpose flour

About 1/4 – 1/2 cup finely minced fresh parsley

Enough dried egg noodles to serve 2 people generously, cooked according to package directions

Kosher salt and freshly cracked pepper to taste

  1. In a large skillet melt the butter and olive oil together over medium-low heat. Add the onions, garlic, vermouth, and a small pinch of salt; allow to cook for up to an hour, stirring occasionally. Don’t rush this process and keep and eye on the heat, I often have to reduce it in the last half hour of cooking.
  2. Towards the end of the caramelization process stir in water and bouillon cube (or 1 cup of stock). Whisk until combined and allow some of the liquid to evaporate in order to really intensify the flavour of the mushrooms.
  3. Add the milk, making sure the heat is down low for this part in order to prevent the milk from boiling. Once the milk has heated up with the other ingredients scoop a small portion of the liquid out with a measuring cup and whisk in the flour so that you end up with a slurry mixture. Put this back into the pan with the caramelized onions and whisk gently until the sauce begins to thicken, stir in the parsley and adjust the salt and pepper to your preference.
  4. Coat the noodles with the creamy sauce, using some of the cooking water to thin out the sauce if needed. Serve garnished with extra parsley.

Candles

Just imagine you can see these candles flickering on my table, right out of your view is a panoramic view of snow topped mountains and a warm sunny day fading gradually into blue and then indigo and then almost black. There’s a beach hidden by buildings, small boats coming home and large ones settling into their ocean blankets for the night. I can hear people walking home with their kids, the shift between light and darkness happening outside my window while I write. The songs I’m listening to sound like anxious gulps of music that build into pretty little mysteries of their own.

Colleen – Blue Sands

Warm Pita Topped with Caramelized Onions and a Fried Egg

Eggs and Caramelized Onions

There’s something to be said about a meal that is inexpensive to make, elegant to look at, and exceptionally easy to eat. This all-in-one recipe is great for nights when you get home from your run after work, sopping wet from the rain and in dire need of a shower and a warm pair of pyjamas. The ingredients are ones that might be lingering in your fridge and pantry even if your grocery shopping trip is a week overdue. Pita can be substituted with store bought naan or even thickly sliced and toasted sourdough bread. Any knob of leftover cheese that’s languishing in your crisper will work in this recipe, I’ve listed a few of my favourites but truly feel free to use anything you like. Fresh basil isn’t a strict requirement, you could omit it all together or you could use fresh parsley, dill, chives, or thyme. Generally you’ll need about one medium sized onion per person so adjust accordingly, changing the number of eggs and pita bread to suit the number of people you’ll be feeding.

warm pita topped with caramelized onions and a fried egg:

1 Tbsp. olive oil

1 Tbsp. butter

2 medium sized onions, I like to use 1 red onion and 1 yellow sweet onion

5 scallions, whites and greens cut into small pieces

2 cloves of garlic, minced

A good pinch of kosher salt

150 g of cheese, grated or crumbled (my favourites include old white Cheddar, Gruyere, Asiago Pressato, or Macedonion feta)

2 pita breads

Coarsely ground black pepper to taste

About 6 basil leaves, cut in a thin chiffonade

2 extra large eggs

1. Preheat the oven to 300 degrees. In a heavy skillet melt the oil and butter together over medium heat. Add all of the onions, scallions, garlic, and generous pinch of kosher salt.

2. Reduce the heat to medium low and cook the onions, stirring every 10 minutes or so, until a deep, sticky brown colour (this takes upwards of an hour, just reduce the heat further if the onions seem to be cooking too quickly). When the onions are completely cooked scrape them into a bowl and return the still greased skillet back to the heat.

3. Wrap the pita bread in aluminum foil and warm up in the oven for 10 minutes. While the pita gets soft and warm, fry the eggs in the skillet until they’re cooked just the way you like.

4. Layer the pita bread, warm caramelized onions, grated or crumbled cheese, fried egg, and finally the fresh basil and pepper. Take the civilized route and eat with a knife an fork, or fold it onto itself and eat messily as is with your hands.

Brian Eno always sounds like such a skilled escape, a soft implosion into the dreamiest dream place you could ever hope to land in. I need that in my life right now, for my inner life to act as a cushion for all of the things happening around me. Safe and floaty, that’s the name of my brain’s motto right now.

Brian Eno – Deep Blue Day