pappardelle w/caramelized onions + parmesan

FAST!
serves 4
total time:40 minutes

1 TBSP olive oil
2 medium onions halved and thinly sliced
½ tsp dried thyme
1 package (8.8 oz) pappardelle pasts (or use fettuccine)
2 TBSP butter
2 oz parmesan (shaved with a veggie peeler)
Coarse salt + pepper

in a large skillet, heat olive oil over medium heat.
Add onions + thyme, season w/ salt+pepper.
Cover, and cook WITH OUT stirring, until onions have
released their liquid (about 5 minutes)
Uncover, and cook, stirring occasionally, until deep golden brown(25-30 minutes more)

When bottom of skillet darkens, add a few tablespoons water, and scrape up the brown bits with a
wooden spoon. (you might need to do this 2 or 3 times)

Meanwhile, bring a large pot of salted water to a boil.

When onions have about 10 minutes left to cook, add pasta to water, and cook until al dente (about 7 minutes)
Reserve ½ cup of the pasta water; drain pasta, and return to pot.

Add onions and butter to pasta in the pot, season with salt+pepper, and toss to combine.
Gradually add enough pasta water to make a thin sauce that coats the pasta.

Serve pasta topped with Parmesan ribbons.

I also would add some grilled chicken, to give this meal some protein!
Pappardelle noodles are an egg based noodle and are super wide, one of my faves.
the secret to this dish, is cooking the onions until they are a deep golden brown, stir occasionally to keep them intact.


dec 08 martha stewart FOOD