Caramelized Onion Sauce with brandy and panna


(Invented by me on a Sunday when these were the ingredients I had available to make dinner)

3 large onions, sliced thin

olive oil

about 2 tbsp butter

salt and pepper to taste,

a shot of brandy (or a small glass of white wine)

a small glass of chicken stock

a packet (200 gr) of Italian vacuum-packed panna (cream)

half a bag of frozen vegetables (whatever you like, mixed or not, I used “Italian blend”, which was cauliflower, carrots, lima beans and green beans), cooked

For 1 lb of short pasta (or rice)

Place some olive oil and the butter in a skillet, turn on the heat, then throw in all the sliced onions, stir, and let it cook, stirring frequently, until they’re nicely caramelized (it will take a while, it’s a slow process).  When they’re perfectly golden-brown and smell like heaven, pour in the brandy (or wine) and let it cook out a few minutes (the brandy will take less time).  Pour in the chicken stock, add salt and pepper, the cooked vegetables, stir, and let it cook, covered, about 10 minutes.  While the pasta or rice is cooking, add the panna, stir and let it condense for a few minutes.

Pour over pasta or rice and serve with grated parmigiano.

Note: Yes, I know, you can’t get Italian panna at your local supermarket.  You might be able to find it at Italian specialty stores, though.

Substitution? Try heavy cream, reduced a bit (but it will be more liquidy).  Or, just write it on your shopping list for next time to travel to Italy!