Pasta with Caramelized Onions
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
onions
|
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
parsley leaves
fresh |
*
|
| 1 | x |
Parmesan cheese
|
*
|
| 1 | x |
white wine
|
*
|
| 1 | x |
pasta
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
onions
|
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
parsley leaves
fresh |
*
|
| 1 | x |
Parmesan cheese
|
*
|
| 1 | x |
white wine
|
*
|
| 1 | x |
pasta
cooked |
*
|
Directions
Slice up lots of onions (1½ cups per person). Put them in a sauté pan with olive oil or sprayed with Pam and cover.
Cook on low heat 45 minutes, until soft.
Remove cover, turn heat to medium and cook liquid away.
Add salt and pepper (don't be shy w/ the salt), and continue cooking and stirring onions until they turn golden brown (if they stick a little, that's ok, just turn the heat down a tad).
Splash in a little white wine, and stir it in, scraping up any browned bits.
Turn heat to high, stirring and scraping until the wine is gone.
Throw in a big handful of fresh parsley (or a smaller handful of dried), toss, and serve over spaghetti.
Add parmesan to taste at the table.
You may want to add some cream or a little tomato sauce or a bit of both.
