Pasta with Caramelized Onions and Bitter Greens

prep time:: 45 min
total time:: 45 min

Makes 4 servings

Kathy Dunlap

During Lent, we observe the tradition of giving up meat on Fridays. This is a one-dish meal.

ingredients

1 T. olive oil
1-2 T. unsalted butter
4 medium onions, peeled and sliced into 1/4 inch thick rings
1 t. sugar
3 1/2 c. chicken broth
1/2 c. white wine
1 lb. dry pasta - fettuccine works well
1 head chicory (curly endive), mustard greens, kale or Swiss chard
Optional: Grated Pecorino cheese for top, or toasted pine nuts.

directions

1
Heat oil and 1 T. butter in a large, heavy skillet over medium-high heat. Add onions and sugar and cook, stirring once or twice, until golden brown about 10 minutes. Turn heat to low; continue to cook, stirring occasionally, until very soft, about 10 minutes.
2
Remove half the onions and set aside. Add broth and wine to the pan and bring to a boil. Cook over high heat, scraping bottom of pan, for 10 minutes. Season to taste with salt and pepper.
3
Cook pasta in boiling salted water until a little underdone, and drain. Add to broth; simmer for 2 to 3 minutes. Add greens; cook, covered, until wilted, about 1 minute. Stir in additional tablespoon of butter, if desired. Divide among 4 shallow bowls, garnish with reserved onions, and serve.

notes

To caramelize onions, use a regular (not a nonstick) skillet, and cook very slowly, allowing softened onions to lightly brown. Adding sugar cuts the time at least in half. Try doing it slowly without sugar.

Source: Kathy Dunlap