Recipe - Four Onion Spaghetti

1 md Red onion halved/thinly
Sliced
1 md Yellow onion "
3 Green onions trim/slice
Lengthwis
6 tablespoon Butter
2 teaspoon Fresh thyme
Three fourths cup Dry white wine
Three fourths pound Spaghetti
6 ounce Fontina cheese or Teleme;
Grate/dic
Black pepper to taste
One fourth cup Fresh chives minced
Truffles optional

In a wide saucepan, cook the onions gently in the butter over low heat
until soft, stirring them occaisionally, about 30 minutes. Try not to let
them brown. Add 1 teaspoon of thyme and all of the wine. Cook 10 minutes
and remove from heat. Cook the spaghetti until al dente. Drain and place in
a serving dish. Add the remaining thyme and the cheese to the onion
mixture, stirring until the cheese melts. Toss with the spaghetti and
season with black pepper. Sprinkle lavishly with chives. Sprinkle with
truffles. (optional).

Recipe By : Wine Spectator

From: Cindy@sierra.Uucp (Cindy Johnston

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip