Caramelised Onion Blue Cheese Pasta

Caramelised Onion Blue Cheese Pasta

24saves
35min


95 people made this

A really delicious spaghetti dish that is simple but full of flavour. Caramelised onions, balsamic vinegar and Gorgonzola.

Lisa

Ingredients
Serves: 4 

  • 500g packet spaghetti
  • 4 tablespoons olive oil
  • 2 large red onions, thinly sliced
  • 2 cloves garlic, crushed
  • 2 tablespoons balsamic vinegar
  • 125g Gorgonzola or any blue cheese, crumbled

Directions
Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Cook spaghetti according to packet instructions; drain.
  2. Heat oil in a large frying pan over medium high heat. Fry onions until golden brown, stirring often, about 10 minutes. Stir in garlic, and cook for 2 minutes. Remove from heat, and drizzzle over balsamic vinegar.
  3. In a large bowl, combine pasta, onion mixture and Gorgonzola or blue cheese. Toss until evenly coated, and cheese is melted.

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Reviews (6)

JDVMD
by
1

Used different ingredients. This was great! I have made it several times, sometimes adding sauteed mushrooms, chopped spinach, or even leftover cooked chicken. I am a huge fan of gorgonzola, and this is the best vehicle for gorgonzola I've ever had. When I have added those other ingredients, I simply double the cheese and balsamic vinegar so the flavours don't get too diluted. And I've even managed to find a way to eat the rocket that is so plentiful in season around here, but is normally too bitter for my taste. I simply add the fresh, chopped rocket in the last step, and the heat of the pasta wilts it nicely. - 29 Sep 2008

BloodyLanceFlashman
0

Great recipe. I kept the pot on low heat while mixing the onions and blue cheese through, superb. - 17 Sep 2013

Justin
by
0

Altered ingredient amounts. O.K. Lisa---you deserve major kudos! This pasta was definitely an "S", as in Superb, Sublime, Sophisticated, etc. I followed your recipe to the "T", with just 2 changes. I used Maytag blue cheese, instead of the Gorgonzola. My second change was proportions of sauce to pasta. I ended up doing 3/4 of all sauce ingredients, but instead of doing 3/4 of the pasta----I did 1/2 pound pasta, and this entree was perfect for 2. In other words, a little more sauce to pasta ratio. I also want you to know that the entire sauce can be made WELL in advance. At serving, I cooked the pasta, and tossed it with the sauce over heat---Too tasty for words. Thank you so much for sharing. More recipes, please! - 29 Sep 2008

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