2 tbsp Butter
3 cup Vidalia onion, sliced
1 tbsp Sugar
1 cup Vegetable stock
2 tbsp Chopped fresh parsley
1/2 tsp Red pepper flakes
Salt and black pepper, to taste
1 lb Pasta, cooked/drained, orecchiette is recommended
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Melt the butter in a large saute pan over Medium heat. Add the onions. Saute until the onions begin to brown; increase heat. Stir in the sugar. Saute until the onions are caramelized or dark brown. Add the stock. Bring to a simmer. Simmer for 3-4 minutes, stirring frequently. Stir in parsley, red pepper flakes, salt and black pepper. Add the pasta and mix gently. Cook just until heated through, stirring frequently. Spoon into heated pasta bowls. Serve immedately.
Makes 4 servings.
Note: Orecchiette is an ear shaped pasta that captures the juists of the caramelized onions. Although any onion will do, the Vidalia is preferred for its sweet flavor. The browning and caramelizing of the onions brings out their sweet taste.
Per serving: 509 caloires, 8 grams fat.
Recipe by: Linda Beaulieu, Asso. Press, Lansing State Journal, 1-6-'97
Posted to MC-Recipe Digest V1 #1010 by Roberta Banghart <bobbi744@sojourn.com> on Jan 14, 1998
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