Pappardelle with Caramelized Onions
This was supposed to be yesterday’s Friday meatless pasta but yesterday was spent cleaning the house and prepping for a small dinner party. Just in case you were wondering what I served and I hope you are, I made Chicken with Lemon and Olives and Rigatoni with Roasted Vegetables and Arugula. I will post the chicken dish sometime soon.
Back to today’s pasta – This dish is not a quick weeknight meal BUT certainly if you have about an hour and half you will be rewarded with one delicious pasta dish. We have to caramelize the onions first, so let’s start there with the Caramelized Onions.
INGREDIENTS:
6 TBS unsalted butter
15 medium yellow onions (about 6 lb), halved lengthwise and sliced 1/4 inch thick
2 tsp coarse salt or 1 tsp table salt
1 TBS sugar
DIRECTIONS:
In a 8 quart Dutch oven or heavy pot, melt butter over medium-high. Add onions and salt. Cook, stirring often, until softened and just beginning to brown, 35 minutes.
Reduce heat to medium. Add sugar and cook, stirring often to scrape up any browned bits stuck to the bottom of pot, 35 -40 minutes (lower heat if bottom of pot begins to scorch).
When done, onions should be deep golden brown and have a jam-like consistency. Remove from heat; season with salt. Let cool completely. (To store, refrigerate in an airtight container, up to 2 weeks)
INGREDIENTS:
Coarse salt and ground pepper
9 oz pappardelle or wide egg noodles
2 TBS EV olive oil
1 cup Caramelized Onions, finely chopped
2 garlic cloves, thinly sliced
1/4 cup fresh lemon juice (from 1 lemon)
1/2 cup fresh parsley, coarsely chopped
DIRECTIONS:
In a large pot of boiling salted water, cook pasta until al dente. While pasta is cooking, heat oil in a large skillet (braising pan) over medium-high. Add onions and garlic and cook, stirring frequently, until garlic is fragrant, 1 minute.
Remove 1 1/2 cups pasta water from pot and to skillet. Drain pasta and add to skillet. Cook, tossing occasionally, until liquid reduces to create a sauce that coats pasta, 3 minutes. Add lemon juice and toss. Serve pasta topped with parsley.
Recipe from Martha Stewart EveryDay Food
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Pbenjay's Blog 
That sounds delicious. The one with butternut squash and blue cheese sounds yummy too!