Mangez Québec

Carmelized quebec onion pasta



Spicy Caramelized Onion

  • 4 Quebec yellow onions, peeled
  • 375 ml (1 1/2 cups) white wine vinegar
  • 7 ml (1 1/2 tsp.) cumin
  • 7 ml (1 1/2 tsp.) ground coriander seed
  • 250 ml (1 cup) brown sugar


  • 30 ml (2 tbsp.) cream cheese, 6% fat
  • 60-75 ml (4-5 tbsp.) 1% milk
  • 15 ml (1 tbsp.) caramelized onion
  • 15 ml (1 tbsp.) fresh parsley, chopped
  • Freshly ground salt & pepper
  • 1 80 to 100-g (2 3/4 to 3 1/2-oz.) salmon fillet
  • 1 serving of pasta, according to appetite
  • 4 cherry tomatoes
  • 4 slices cucumber or 2 leaves lettuce 


  1. Soak peeled onions whole for 30 minutes in cold water.
  2. Thinly slice. Transfer to a pot. Add vinegar and spices. Cook while stirring over medium-high heat.
  3. Reduce heat. Simmer for 15 minutes covered. Add brown sugar and continue cooking uncovered until onion is very tender and cooking juices have thickened, i.e. approximately 1 hour. Put up in airtight sterilized jars, like homemade preserves, or keeps in refrigerator for up to 2 months.

Main dish

  1. Whip cheese and milk. Blend in 5-10 ml (1-2 tsp.) caramelized onions and chopped parsley. Season with salt and pepper to taste. Sponge off rinsed fish fillet. Season.
    Fry fish turning once after 2 or 3 minutes, according to preference. Cook pasta al dente.
  2. Mix in cheese sauce. Serve fish whole or cut into strips. Garnish with small fresh vegetables and remaining caramelized onions.


  1. For a different flavour, cook this pasta with smoked fish that goes well with caramelized onions.
  2. You can prepare the caramelized onions with other types of vinegar (red wine vinegar, balsamic vinegar, sherry vinegar or herbed vinegars).
MENU Plaisirs maraîchers - 2009

produits utilisés

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