Alfredo with Caramelized Onions and Hot Sauce

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For the Alfredo Sauce:

  • 1bunch fresh curly parsley
  • 1 whole garlic bulb
  • 1 red onion (or any color)
  • 1/2 stick of butter (4 Tbs)
  • 3 Tbs EVOO
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/3 cup Vermouth
  • 1 pint heavy whipping cream
  • Two, 8 oz packages, Belgioioso Parmesan cheese
  • 2 cups milk (whole, 2% or 1%)
  • 1 Tbs hot sauce
  • 2 Tbs lemon juice, or any kind of vinegar except Balsamic.
Directions:
  1. Using a cutting board and a serrated knife, cut the hard outer edges of the parm wedges off. set aside.
  2. Cut the remaining softer parm triangles in half (length-wise) and run them through the shredding attachment of a food processor (or grate them by hand).
  3. Transfer shredded cheese to a separate bowl and set aside.
  4. Using the cutting board and a serrated knife, cut the hard outer edge pieces of the parmesan into dice-sized pieces. Add them to the food processor using the blend attachment and blend them until coarsely grated. 
  5. Transfer the grated cheese to a separate bowl with lidf and store in the refrigerator. (more about this later).
  6. Peel all of the cloves of garlic, trim off the stems and throw them in a food processor for later.
  7. Cut a red onion in half (length-wise). Then cut off the root side and stem side. Peel off the jacket. Cut each half into quarters and throw them into the food processor. 
  8. Blend the onion and garlic together in the food processor by pulsing it until the onions are minced.
  9. Transfer them to a bowl. Set aside.
  10. Rinse the fresh parsley under the tap, then sit it in a medium-sized bowl.
  11. Pour vinegar or lemon juice over the parsley and toss it around until the acid kills all of the surface germs. Then rinse the parsley thoroughly again under the tap. 
  12. Add the parsley to the food processor and blend until minced, scraping the sides as necessary with a spatula.
  13. Transfer to a bowl with lid and set aside.
Now we're ready to start cooking!
  1. Heat a large pot over medium-high heat (6) and melt butter and EVOO together until hot.
  2. Pour in the onion and garlic mixture and fry until the onions are caramelized and slightly sticking to the pan. Stir them frequently so they don't burn. About 20 minutes.
  3. Deglaze the pan with the Vermouth.
  4. Go ahead and add the salt, pepper and hot sauce at this point. 
  5. Stir frequently for about 5 minutes. 
  6. Add in the heavy cream and the milk. Stir frequently and cook until hot, but not boiling. About 5 minutes. 
  7. Add in the shredded parmesan cheese and stir frequently until completely melted and incorporated. About 10 minutes. 
  8. Remove from heat and taste test for salt and pepper. Adjust as necessary.
  9. When ready to serve, garnish with fresh parsley. 
  10. The extra grated cheese can be used as a garnish, or serve this with Roasted Red Pepper Salad and add it to that. 
Serve this atop your favorite pasta (mine is angel hair), or rice (recipe forthcoming). Pictured with Oven-Charred Honey Balsamic Brussels Sprouts and Mushrooms (recipe forthcoming), Italian Fried Chicken, and Pork Carnita Flavored Oven-Baked Rice (recipe forthcoming).

Serves 8 generously.


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