Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Spaghetti with Caramelized Onions




Source of Recipe


Francine Segan


Recipe Introduction


author of "The Philosopher's Kitchen."Onion bulbs were thought to be aphrodisiacs and both the ancient Greeks and Romans served them at wedding feasts to “seek the door of Venus.”

In this modern version the onions are slow cooked to create a creamy sauce without using either cheese or cream. Spaghetti tossed with this silky vegetarian sauce is topped with toasted breadcrumbs and pine nuts, providing a lovely contrast of textures. The sauce can be made hours ahead and reheats nicely. Inexpensive, yet elegant, this dish is perfect for a large group.


List of Ingredients




3 large sweet onions, very thinly sliced
2 medium purple onions, very thinly sliced
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/4 cup extra virgin olive oil
1/4 cup pine nuts
1/3 cup dry bread crumbs
1/2 cup dry white wine
1 tablespoon honey
1 tablespoon Muscatel or sherry vinegar
Salt and freshly milled pepper
1/4 cup minced assorted fresh herbs such as parsley, mint, and basil
1 pound spaghetti

Recipe



Sauté the onions, marjoram, and thyme in oil in a large skillet over low heat for at least 45 minutes until very soft.

In the meantime, prepare the topping. Toast the pine nuts in a dry, non-stick pan over medium heat until light golden. Reserve in a small bowl. Using the same non-stick pan, toast the bread crumbs over medium heat, stirring frequently until they are golden brown. Add the bread crumbs to the toasted pine nuts and reserve.
Bring a large pot of salted water to a boil.

After the onions have cooked for 45 minutes, raise the temperature to high, and caramelize them for 8 to 10 minutes. Add the wine and honey and continue cooking on high until most of the wine evaporates. Remove the onion mixture from the heat and stir in the vinegar. Season to taste with salt and pepper.

Drop the pasta into the boiling water and cook according to package directions. Drain. In a large bowl, toss the cooked spaghetti with the onion sauce and minced herbs. Top with the pine nut-breadcrumb mixture. Serve immediately.

Serves 6.