Best 9 Onion Spaghetti Recipes

THREE-PEPPER AND ONION SPAGHETTI

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente.
• Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the fennel seeds and stir for 1 minute, then add all the peppers and the onions. Saute for 8 to 10 minutes, then add the garlic and season with salt and pepper, to taste. When the peppers and onions are tender, add the wine and stir for 30 seconds, then add the stock and tomatoes. Reduce the sauce for 7 to 8 minutes.
• Drain the pasta, drop it into the skillet, and toss it with the butter and the sauce. Transfer the pasta to a serving bowl, sprinkle with a little cheese, top with the basil, and serve immediately.

CREAMY GARLIC AND ONION SPAGHETTI

Steps:

• Melt butter with olive oil in a saucepan over low heat. Stir onions, garlic, sugar, and salt into the hot butter and oil. Cover pan and cook until onions are soft and translucent, stirring occasionally, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and keep warm.
• Pour Chardonnay into onion mixture and bring to a boil; reduce heat to low and simmer until evaporated, 2 to 3 minutes. Stir heavy cream into mixture and simmer until slightly thickened, about 2 minutes.
• Transfer spaghetti to a serving bowl and pour onion sauce over pasta; sprinkle with Parmesan cheese and black pepper. Toss to coat.

CARAMELIZED ONION & BACON SPAGHETTI SQUASH

Steps:

• Cut the squash in half and carefully remove the seeds. Turn upside down in a baking pan. Bake at 375-degrees for about 45 minutes.
• Cool for 10 minutes, then using a fork, scrape out squash into serving bowl.
• While squash is cooling, cut bacon with scissors into 1 inch pieces. Cook bacon to half done. Drain off most of bacon grease.
• Add onions and garic to bacon in pan. Cook together until bacon crisps and onions caramelize, about 5 minutes.
• Pour bacon/onion mixture over squash. Season with salt, pepper and parmesan cheese.

PIQUANT SPAGHETTI WITH PEPPERS, ONION AND TOMATO SAUCE

Steps:

• Heat oil in a large saucepan or in a flame-proof casserole that will hold all ingredients, including cooked spaghetti, and can go to the table. Add onions and cook over medium heat, stirring constantly, until soft but not brown.
• Add tomatoes. If using canned tomatoes, break up with a fork. Cook for 3 minutes. Add peppers and basil and cook over low heat, stirring frequently, for about 15 minutes, or until peppers are almost but not quite tender. Stir in olives and capers, cover and cook for 5 more minutes. Taste and season with salt and pepper if desired.
• Bring 4 quarts of water to a rolling boil and add 1 tablespoon salt. When water reboils, add pasta and stir vigorously with a long-handled wooden spoon or fork to separate pasta strands and bring water quickly back to a boil. Cook until pasta is al dente.
• Drain pasta and turn into the casserole with the sauce. Toss to mix and serve immediately, passing the Parmesan separately if desired.

SPAGHETTI WITH BACON, ONION AND KETCHUP

Steps:

• Start by chopping the bacon into 1/2" pieces.
• Fry in frying pan following package directions.
• Remove bacon from pan leaving bacon grease in frying pan.
• Chop onion and fry in bacon grease until browned, saving bacon grease.
• Start cooking spaghetti according to package directions.
• Drain spaghetti and place in serving bowl.
• Add bacon and onion to spaghetti.
• Add about 1/2 cup bacon grease to spaghetti.
• Add ketchup and stir well.

ONION AND YOGURT SPAGHETTI

Steps:

• Prepare pasta according to package directions.
• In skillet heat 4 Tbs of the butter over medium heat. Once it sizzles add onions. Salt and sauté, stirring continually, until onion begins to brown.
• Add garlic and continue cooking for 3-4 minutes.
• Remove from heat, add remaining butter. Let it melt.
• In a serving bowl toss the drained Spaghetti with the yogurt, then add onion and garlic mixture and black pepper.
• At this point you could add chopped up fresh herbs.
• Depending on how you like it, you could add more yogurt.
• Serve immediately!

ONION SPAGHETTI

Steps:

• Heat oil in a large skillet over medium heat. Cook onions and garlic in oil until soft. Stir in tomato paste, tomatoes, salt, pepper, basil and water. Cover, reduce heat to low, and simmer 20 minutes, until thickened.
• While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Toss sauce with hot pasta.

ONION SPAGHETTI

Steps:

• Boil, in a large pot enough water and then add the spaghetti.Season with enough salt.Cook for 8-10 minutes.
• Cut onions in small pieces.
• Drain the spaghetti and heat the olive oil in the pot.Cook until onion is soft (2-3 minutes).
• Add the spaghetti and mix well. Season with white pepper.

CARAMELIZED ONION SPAGHETTI SQUASH CASSEROLE RECIPE - (3.9/5)

Steps:

• 1. Preheat the oven to 400°F and grease an 8x8 casserole dish with olive oil. 2. Cut the spaghetti squash in half lengthwise, scoop out the seeds and place the squash cut-side down on a baking sheet. Bake for 45 minutes, until the skin of the squash is fork tender. 3. While the squash is baking, prepare the caramelized onions and mushrooms. Heat the olive oil in a frying pan over medium-high heat, then add the onions and mushrooms. Lower the temperature to medium and cook the onions and mushrooms until beginning to brown, stirring occasionally to prevent burning, for around 10 minutes. Add the water to the pan and stir the onions and mushrooms to pick up the brown bits in the bottom of the pan. Cook the onions and mushrooms for 8-10 minutes, until there is no more water in the pan. 4. Remove the squash from the oven, scoop out the flesh and place it in the casserole dish. Stir in the caramelized mushrooms,onions, tomato sauce and garlic powder. Add the whisked eggs to the baking dish and mix everything together until you can no longer see the eggs. 5. Bake uncovered for 1 hour in the oven, until the top of the casserole has formed a crust that looks like cheese and is brown around the edges. Let rest for 10 minutes before serving.