Recipe: Pasta with Caramelized Onions and Herbs (James McNair)

PASTA WITH CARAMELIZED ONIONS AND HERBS

1/2 cup extra virgin olive oil
3 pounds yellow onions, cut in half lengthwise, peeled and thinly sliced
2 pounds sweet Walla Walla onions, prepped same as yellow onions
2 tablespoons peeled and finely chopped garlic
1 teaspoon salt or to taste
1 teaspoon ground black pepper or to taste
1 cup dry white wine
1/4 cup chopped Italian parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
3 cups radiatore or spiral pasta
1/3 cup pasta cooking water
1/3 cup freshly grated Parmesan cheese

In a large, heavy pot - such as a Dutch oven - heat olive oil over medium heat. Add all sliced onions, turning gently to coat with the oil. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until onions just begin to color, about 20 minutes.

Uncover and add garlic, salt and pepper. Cook until onions are lightly caramelized, about 20 minutes longer. Stir occasionally.

Increase heat to medium-high. Stir in wine, parsley, rosemary and thyme. Cook, stirring, until the wine evaporates, about 5 minutes.

As onions are cooking, bring a large pot of water to a boil for the pasta. Add pasta and cook according to package directions. Reserve 1/3 cup pasta-cooking water, then drain in a colander. Put pasta back into the hot pan and add caramelized onions. Add cooking water to moisten, toss in Parmesan and serve.

Makes 4 to 6 servings
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