Rosemary Linguine with Caramelized Onions

Says serves 2-4 so I split the difference at 3. This recipe calls for making 7 oz. pasta made with 1 Tbsp. of finely chopped Rosemary. Sage Substitutes: 1 tsp dried or 4 thyme branches or 1/4 tsp dried thyme. Wine: "This is a pasta with strong, rich tastes. For wine, consider a California Cabernet or a Chianti" Walnuts: We have a nut allergy so did not use the walnuts the recipe called for. It calls for 1/2 cup of freshly cracked walnuts (who has the time?), roasted for 7-9 minutes at 350. Chopped into small pieces. 1/2 add in step 9 with gruyere. Half topping pasta on plates.

Updated at: Wed, 16 Aug 2023 23:51:45 GMT

Nutrition balance score

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Ingredients

3 servings

7 0zfresh linguine

4red onions

large

2 Tbspunsalted butter

2 Tbspvirgin olive oil

2bay leaves

½ tspfresh rosemary

chopped

2 tspfresh sage

roughly chopped

1 tspsalt

1 clovegarlic

finely chopped or mashed in mortar

½ cupdry wine

ingredients list for white, recipe for a Cab or Chianti

1 cupwater

1 Tbspoil

good quality, recipe calls for walnut oil

pepper

3 ouncesgruyere cheese

grated

parmesan

optional

Instructions

Step 1

Bring a pot of water to boil

Step 2

(roast and chop walnuts if using)

Step 3

Quarter the onions and slice crossways as thinly and close to the same size as possible so the will cook evenly.

Step 4

warm the butter and the olive oil slowly in a wide skillet with the bay leaves, rosemary and sage/thyme to bring out the flavor of the herbs.

Step 5

When the butter and oil are hot and the herbs fragrant, add the onions and the salt. Stir well to coat the onions thoroughly with the butter and oil

Step 6

cook slowly over low heat, stirring occasionally for 15-20 minutes, then frequently until deep golden-brown. While cooking the onions, be sure none are left stuck to the upper sides of the pan, where they will dry out and burn

Step 7

Once onions are caramelized, add the garlic and wine. Raise the heat slightly and cook until the wine is reduced to a syrupy consistency. Add the water and good quality oil.

Step 8

Stir well, cook slowly until it is reduced by about 1/3, leaving enough liquid to form a little sauce. Add more water if necessary, and season to taste with salt and fresh ground black pepper.

Step 9

Salt the boiling water and cook the pasta, then scoop it out. Add it to the onions along with the gruyere. Toss well to mix everything

Step 10

Serve on heated plates. Pass the parmesan for those who wish it.