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BROWNED BUTTER NOODLES WITH ONIONS AND BREADCRUMBS

SERVES 4

I love regular Buttered Noodles as a side dish, 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, is absolutely delicious.


INGREDIENTS

  • 1 package (8 ounces) dried egg noodles
  • 2 tablespoons butter, preferably unsalted
  • 1/2 small onion, finely chopped (about 1/4 cup)
  • 1 slice bread, cut or 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 doesn't burn. Add the onions and breadcrumbs and stir until the onions are softened and the crumbs are slighlty crisp. Pour the butter mixture over the noodles. Add salt, pepper and parsley; stir until well-combined. Serve immediately.

Notes: You may use any size noodle you like. I prefer wide or heavy noodles. You may 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 check the color of the butter in your spoon. Burned butter is awful, so be careful. Don't 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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Spaetzle with Browned Butter
Buttered Noodles
Basic Egg Pasta Dough
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