CREAMY CARAMELIZED ONION PASTA
3 lbs. yellow onions, thinly sliced
2 tbsp. olive oil
1 lb. fettuccine pasta
8 oz. creme fraiche
5 oz. arugula
1 cup thinly sliced sun-dried tomatoes
Salt and ground black pepper
In a large slow cooker, combine the onions and olive oil. Stir well to coat, then cover and cook on high for 6 to 8 hours, or until well browned and caramelized.
When the onions are done, bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain, then return to the pot. Add the onions, creme fraiche, arugula and sun-dried tomatoes. Stir over medium heat until the arugula just begins to wilt, about 2 minutes. Season with salt and pepper.
Makes 8 servings.
— J.M. Hirsch
Associated Press
