4 Serves
75 Mins
Thinly slice the yellow onions using a chef's knife and cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin K
37 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
275 µg / 400 µgCalcium
163 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
357 mg / 1,250 mgPotassium
546 mg / 4,700 mgSodium
2194 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
78 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
96 gAlcohol
0 g
In a large pot or Dutch oven, heat olive oil over medium heat and add the sliced onions. Cook, stirring frequently, until they are deeply caramelized and golden brown.
Add minced garlic to the onions and cook for one minute until fragrant. Stir in the beef broth and simmer until reduced by half.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Drain using a colander.
Toss the cooked pasta into the onion mixture, season with black pepper, and top with grated parmesan cheese before serving.
8
g55
g20
g
French