CREAMY Onion Spaghetti
Ingredients
- 8 oz spaghetti 225 grams
- 3 tbsp extra virgin olive oil 45 ml
- 2 medium yellow onions (thinly sliced)
- 4 cloves garlic (roughly chopped)
- 1 tbsp all purpose flour 9 grams
- 1 tsp dried oregano 1 gram
- 1/2 tsp dried thyme 0.50 grams
- 1/4 tsp crushed red pepper 0.625 grams
- 3/4 cup vegetable broth 180 ml
- 3/4 cup low fat milk 180 ml
- 1/4 cup grated Manchego cheese 30 grams
- 2 tsp lemon juice 10 ml
- sea salt & black pepper
- chopped chives and grated cheese for garnish
Instructions
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Fill a stockpot a little over halfway with water, then season generously with salt, and heat with a high heat
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At the same time, heat a large fry pan with a medium heat, and add in the olive oil
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After a couple of minutes, add in the sliced onions into the hot fry pan, mix the onions with the olive oil, and then mix every 1 to 2 minutes so they all evenly sauté
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Once the water comes to a boil in the stockpot, add in the spaghetti and mix every 2 to 3 minutes so the pasta doesn't stick together and it all evenly cooks
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After sautéing the onions for 8 to 10 minutes and they're translucent, add in the chopped garlic, mix continuously for 30 seconds, then add in the flour and mix continuously for 2 minutes
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After cooking the flour for 2 minutes, add in the oregano, thyme, and crushed red pepper, quickly mix together, then add in the vegetable broth and milk, gently mix in a circular motion until you get a slightly creamy sauce, about 4 to 5 minutes, then season with salt & pepper and lower to a low heat
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Once the spaghetti is just cooked al dente (check package instructions), using tongs, transfer it directly from the stockpot to the pan with the simmering cream sauce, and then turn off the heat
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Add the grated cheese over the spaghetti and the lemon juice, and gently mix together until well mixed
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Transfer into shallow bowls, top off with a kiss of grated cheese and some chopped chives, and serve at once, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe