Creamy Caramelized Onion Pasta
Ready In: 6 hrs 15 mins
Serves: 8
Ingredients
- 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
Directions
- 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.
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