Recipe - Pasta With Caramelized Vidalia Onions

2 tablespoon Butter
3 cup Vidalia onion; cut or sliced up
1 tablespoon Sugar
1 cup Vegetable stock
2 tablespoon Chopped fresh parsley
One half teaspoon Red pepper flakes
Salt and black pepper; to
taste
1 pound Pasta; cooked/drained,
orecchiette is recommended

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 34 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, 16'97

Posted to MCRecipe Digest V1 #1010 by Roberta Banghart
bobbi744@sojourn.com on Jan 14, 1998