Low-Amine Onion Sauce with Gluten-Free Quinoa Noodles
An alternative to cream- or tomato-based pasta sauces is a simple onion sauce. An added benefit to tomato-free onion sauces is that they’re great if you’re sick. Onions create heat in your body, and help you burn out the bad stuff. Since I’m still under the weather (going on two weeks now), I made myself a giant batch of this onion sauce with my gluten-free quinoa noodles.
6 C sweet onion, diced
2 1/2 C red onion
15 cloves garlic, pureed with 1/4 C water
1 C loosely packed parsley leaves, minced
1 1/2 tsp salt
1 Tbsp cornstarch
3 C beef broth
1 tsp ascorbic acid
1/2 tsp Sichuan peppercorns, crushed
4 Tbsp butter (or butter substitute. I use soy-free Earth Balance butter substitute)
- Heat large saucepan to medium high. Add butter. Add onions.
- Cook until onions start to sweat. Add garlic, parsley, and salt. Cook until onions are cooked through.
Low-Amine Onion Sauce for Pasta
- Mix cornstarch in with beef broth. Add beef broth, cornstarch, and ascorbic acid. Reduce heat to medium. Cook for 10 minutes, stirring often.
- Add Sichuan peppers 5 minutes from the end.
- Serve hot over preferred noodles.
Low-Amine Onion Sauce served over Quinoa Spaghetti Noodles (low-amine, gluten-free, soy-free, tomato-free, nut-free, dairy-free, low-carb, low-fat, paleo, vegetarian, vegan)
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