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Prep 15 mins
Cook 6 hrs
The Associated Press. Note: I cut the servings in half but caramelized the entire three pounds of onions and saved the rest for other recipes. Perfect for weekday meals. Because the onions are caramelizing while you're at work or school, and all you have to do when you arrive home is boil the water for the pasta and lightly wilt the arugula. The only thing I did differently was to serve the ingredients separately in lieu of stirring everything together.
- 3 lbs yellow onions, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 lb fettuccine pasta (I used fresh locally made spaghettini pasta which took only 30 seconds to cook)
- 8 ounces creme fraiche (or heavy cream or half and half)
- 5 ounces arugula
- 1⁄2 cup thinly sliced sun-dried tomato (reduced from 3/4 cup. Add more if desired.)
- salt & fresh ground pepper
- fresh parsley, for garnish
- In a large slow cooker, combine the onions and olive oil. Stir well to coat, then cover and cook on LOW 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 set pasta aside.
- In the same pot you used to boil the pasta, add the caramelized onions, creme fraiche, arugula and sun-dried tomatoes. Stir over medium heat until the arugula just begins to wilt and the cream fraiche is heated through.
- Plate the pasta, spoon the caramelized onion-creme fraiche mixture over it then season with salt, freshly grated black pepper; garnish with fresh parsley.