Caramelized Onion Pasta

I discovered the "Sauces and Dips" chapter of my Moosewood cookbook. I found at least four sauces that I wanted to try, but this recipe won for this week. I'm not really sure how this qualifies as a sauce, but it was good so I don't really care what they call it.

1/2 cup olive oil

4-6 large onions, thinly sliced

1/2 tsp Kosher salt

1/2 to 1 cup dry white wine

1 medium bunch arugula or spinach, chopped (I used a couple handfuls of spinach)

1 cup crumbled feta

3/4 lb. pasta

toasted walnuts, grated parmesan (optional)

1. Heat olive oil in a large skillet. Add onions and saute over medium heat for about 15 minutes. Add salt and continue to cook for at least another 10 minutes, up to an hour, the longer the better. Add wine to deglaze the pan. Simmer, uncovered for 15 minutes.

2. Cook pasta. While the pasta is cooking, add the chopped greens too the onions and cook for 5 minutes. Stir in the crumbled cheese and turn heat to low.

3. Drain pasta and add to onion mixture. Sprinkle walnuts and parmesan cheese on top before serving.

Caramelized onions are delicious. It takes a little time to cook them, but it's well worth the effort. You can do the onions ahead of time and set them aside. I left mine covered on the stove for a few hours before dinner.

Just gettin' going

This is after about 20 minutes over medium-high heat

40 minutes and just about done.

Review - This was a really simple, but flavorful dish. Three out of the four of us liked it. My sweet little girl child is becoming quite the food critic. Apparently she doesn't need to even taste the food before she decides she doesn't like it. She took one look at this and requested tortellini, which she would eat every night if I let her. I'm not giving up. As long as one kid eats it I'm considering it a keeper. The only change I might make next time is to choose a different cheese. I thought the feta took away from the onions a little, so I might try something a little more mild or leave it out altogether.