GARLIC ONION BUTTER SAUCE RECIPES

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CREAMY GARLIC AND ONION SPAGHETTI RECIPE | ALLRECIPES



Creamy Garlic and Onion Spaghetti Recipe | Allrecipes image

This is one of my family's favorite recipes, handed down in my mother's Italian family for several generations. I serve it to my small children, and they love the long noodles and savory sauce!

Provided by j2white

Categories     Side Dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 11

6 tablespoons butter
1 tablespoon extra-virgin olive oil
3 white onions, halved and thinly sliced
8 cloves garlic, minced
1 teaspoon white sugar
½ teaspoon salt
1 (12 ounce) package spaghetti
½ cup dry Chardonnay
¾ cup heavy whipping cream
2 tablespoons grated Parmesan cheese
cracked black pepper to taste

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.

Nutrition Facts : Calories 514.2 calories, CarbohydrateContent 56.6 g, CholesterolContent 72.8 mg, FatContent 26.2 g, FiberContent 3.9 g, ProteinContent 10.3 g, SaturatedFatContent 15 g, SodiumContent 322.1 mg, SugarContent 7.3 g

BECHAMEL SAUCE (GARLIC OR ONION) & WHITE SAUCE | JUST A ...



Bechamel Sauce (garlic or onion) & White Sauce | Just A ... image

The only way I make sauces. These are quick and easy sauces to make. Different kinds all in one place. "Easy Sauce" "In the microwave oven, energy penetrates sauces from all directions, so they cook faster and require little stirring to achieve a smooth consistency. For easy clean-up, measure, mix and microwave in a glass measuring cup." Recipe: "The joy of Microwaving" The microwave cooking institute

Provided by deb baldwin @messinthekitchen

Categories     Other Sauces

Prep Time 5 minutes

Cook Time 5 minutes

Number Of Ingredients 17

BECHAMEL SAUCE
2 tablespoon(s) butter
2 teaspoon(s) minced onion (i use dried) or minced garlic
2 tablespoon(s) flour
1/4 teaspoon(s) salt
dash(es) of white pepper
1 cup(s) half and half
1 small bay leaf (dried)
WHITE SAUCE
2 tablespoon(s) butter
2 tablespoon(s) flour
- opt: 1 tsp chopped chives
1/4 teaspoon(s) salt
1/8 teaspoon(s) pepper
1 cup(s) milk
OPT: CHEESE SAUCE
1 cup(s) shredded cheddar cheese (or a cheese of your choice)

Steps:

  • BECHAMEL SAUCE: Place butter and onion (or garlic) in a 2-cup measure. Microwave at high for 1 minute or until tender. Stir in flour, salt and pepper. Blend in half and half. Add bay leaf. Reduce power to 50% (medium). Microwave 5 to 7 minutes, or until thickened, stirring after each minute with a wire whip. Discard bay leaf. Serve with poultry or vegetables. Makes about 1 cup.
  • WHITE SAUCE: Melt butter in 1-quart measurer at High (30 to 60 sec). Stir in flour and seasonings until smooth. Blend in milk with a wire whip until smooth. Microwave on High for 2 1/2 to 6 minutes, or until mixture thickens; stir after 2 minutes, and then every minute. Makes 1 cup. CHEESE SAUCE: Add 1 cup shredded Cheddar cheese to hot white sauce. Stir until cheese melts. Microwave at high for 30 seconds. Stir before serving. Serve with broccoli, cauliflower or Brussels sprouts.

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