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Pennsylvania Dutch Recipes

Pasta Recipes

Browned Butter Egg Noodles with Onions and Breadcrumbs

Serves 4

I love regular buttered egg noodles as a side dish, as in the similar and related recipes, especially with a meal that includes a sauce or gravy to drizzle on top. However, when there is no sauce, this recipe, in which the butter is browned before adding onions and breadcrumbs, makes an absolutely delicious side dish.

Ingredients

  • 8 ounces dried egg noodles (see notes below)
  • 2 tablespoons butter, preferably unsalted
  • 1/2 small onion, finely chopped (about 1/4 cup)
  • 1 slice bread, processed into coarse crumbs (about 1/2 cup)
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Cook the noodles in lightly salted water according to package directions. Drain and return to pot. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it does not burn. Add the onions and breadcrumbs and stir until the onions are softened and the crumbs are slightly crisp. Pour the butter mixture over the noodles. Add salt, pepper and parsley; stir until well-combined. Serve immediately.

Notes: You can use any size noodle you like. I prefer wide or hearty noodles. You can use more or less butter as desired. When browning butter, stir at the bottom of the pan. That is where the butter browns and burns the fastest. If your pan has a dark interior, you will have to scoop some of the butter into a spoon to check the color. Burned butter is awful, so be careful. Do not walk away from it. This recipe can be made ahead and reheated in the microwave, although the breadcrumbs will soften a bit.

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