Onion/Basl/Pasta
Yield
14 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pound |
onions
sweet |
|
| ¼ | cup |
brandy
|
*
|
| ½ | cup |
olive oil
|
|
| ½ | teaspoon |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
onions
sweet |
|
| 59 | ml |
brandy
|
*
|
| 118 | ml |
olive oil
|
|
| 2.5 | ml |
salt and black pepper
|
*
|
Directions
Slice the onions nice and thin. In a deep skillet or dutch oven, toss the onions with the oil. Over heat, cook til onions begin to get limp, stir occasionally.
Lower the heat and cook til they form a golden mass, don't brown, stir now and again.
Now add the brandy and cook for 15 to 20, all liquid will and evaporate.
When pasta is ready, take the basil leaves and slice them fine, mix into the onion sauce, add salt and pepper to taste, toss with drained hot pasta and top with parmesan.
