So, I’ve become maddingly addicted to caramelized onions lately. I just can’t help myself, they just taste and smell so good! Everything recipe that I make now that has onions in it, I think “hmm…can I caramelize those…?” So of course I was really excited to find this recipe. And besides, anytime I can sneak some pasta in our menu, especially in the spring and summer, I jump at the chance.
When I looked up this recipe online, some reviewers said that it was kind of bland. I added a pad of butter to the onions, increased the garlic, threw in some parmesan and thyme to give the flavor a bit of a boost. I was really pleased with this, I thought it tasted great! It had a wonderful flavor, and even though it is a pasta dish, it kind of fools you into thinking that it is a light meal. And the panko breadcrumbs on top are such a fun crunch! It was also really easy to make. I made this on a Tuesday, home late from work, with the baby getting into the pantry, and friends coming over for dinner! So if I can do it, you can, too! I will definitely be making this again!
Pasta with Caramelized Spring Onions and White Wine – Adapted from Cooking Light Magazine April 2011
½ cup panko (Japanese breadcrumbs)
3 tablespoons olive oil, divided
1 tablespoon butter
2 garlic cloves, minced, divided
½ teaspoon kosher salt, divided
2 cups thinly sliced spring onions (about 1 pound) or a Vidalia onion
½ cup dry white wine
¼ cup fat-free, lower-sodium chicken broth
8 ounces uncooked short shaped noodles, (like fusili or rotini)
1 tablespoon kosher salt
¼ teaspoon freshly ground black pepper
½ tsp dried thyme
¼ cup parmesan cheese
Preheat oven to 375°.
Combine panko, 1 tablespoon oil, 1 garlic clove, and a dash of salt in a small bowl. Spread panko mixture in a single layer on a baking sheet. Bake at 375° for 6 minutes or until golden brown, stirring after 3 minutes. Cool.
Heat a large skillet over medium-low heat. Add remaining 2 tablespoons oil and the butter to pan, swirling to coat. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally. Add remaining garlic and wine. Increase heat to medium-high; cook 1 minute. Add broth; cook until liquid is reduced to 1/2 cup (about 4 minutes).
Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain. Add pasta, remaining salt, and pepper to onion mixture; toss gently. Place about 1 cup pasta in each of 4 shallow bowls; sprinkle each serving with 2 tablespoons panko mixture.