One of the hardest dinners to make, serve, and refrain from eating while on a low-carb diet has got to be pasta dinners. What is one to do? Eat sauce with a spoon? Make something entirely different?
Like my zuchinni-substitution for potato hash, I have sometimes substituted sautéed zucchini and onions for pasta. It is toothsome and it is a bland backdrop for the sauce.
However, one day I had no zucchini and I really needed a quick dinner, which pretty much means pasta. As I was cutting the onion for the sauce, I realized the sauce would pair with a side of caramelized onions and be delicious!
I started the onions and let them slowly cook down as I made the sauce: Chicken Alfredo, a family favorite.
After the sauce was ready, I plucked out pieces of chicken and added a spoonful of sauce to the side of my plate and added the entire onion, now reduced to a little golden caramel pile.
It added richness and flavor and bulk to my dinner without starch and without many extra calories (it doesn’t take much oil). Plus, it was an entire onion! Two extra vegetable servings. Win-win. And I had saucy chicken bites along with it as my “main dish” without missing the noodles.
Another night we had a beef roast for dinner and I served buttered noodles with Parmesan cheese on the side for the family. For myself, I caramelized an onion. It was delicious paired with the beef and a side salad!
If you have never caramelized onions before, check out these detailed instructions at Simply Recipes.