Carmelized onion sauce
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Carmelized onion sauce
  Sauces    Onion    Pasta  
Last updated 6/12/2012 1:12:20 AM. Recipe ID 40248. Report a problem with this recipe.
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      Title: Carmelized onion sauce
 Categories: Sauces, Pasta
      Yield: 4 Servings
 
    1/2 c  Olive oil
      4 lg To 6+ onions, thinly sliced
    1/2 ts Salt
    1/2 c  To 1c dry white wine
      1 md Bunch arugula or spinach,
           Stemmed, and minced
      1 c  Crumbled feta or blue cheese
    3/4 lb To 1lb pasta -short, shapely
           Variety like penne or fusili
      1 c  Chopped toasted walnuts
           Parmesan
 
  1.  Heat olive oil in a large skillet or saute pan.  Add onions and
  saute over medium heat for about 15 mins.  Add salt, lower heat and
  continue to cook for at least another 10 mins--and up to an hour for
  really deliciously well done onions.
  
  2.  Add white wine, turn heat back up to medium, and simmer uncovered
  for about 15 mins.  At this point the sauce can be set aside until
  you are ready to cook pasta.
  
  3.  Turn the heat back on under the sauce when you are ready to cook
  the pasta.  When the onions are hot, add the chopped greens, stir and
  cook for about 5 mins.  Stir in the crumbled cheese, and turn heat to
  low while cooking the pasta.
  
  4.  After cooked pasta is drained, add it to the sauce, and stir
  briefly in the pan before serving.  Sprinkle with walnuts and
  parmesan and serve. 




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Recipe ID 40248 (Apr 03, 2005)

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