Caramelized Onion Pasta
1/2 pound mini penne pasta
5 or 6 small onions, thinly sliced
5 tablespoons unsalted butter
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/2 teaspoon Kosher salt
1 bay leaf
Freshly ground black pepper
1 cup cream
1/2 cup grated Romano cheese
1/4 cup finely chopped fresh flat-leaf parsley
Bring a large pot of water to a boil over high heat. Salt the water and add the pasta. Cook to al dente and drain.
Heat the olive oil and butter in a large skillet over medium heat. Add the onions and bay leaf and cook, stirring for 15-20 minutes until very soft. Add sugar and salt. Lower heat to low and continue to cook until golden, about another 20 minutes, stirring occasionally. Stir in the vinegar and blend well. Stir in the cream, and cook until heated through. Remove the bay leaf, then add the pasta and cheese and toss to coat. Transfer to a serving bowl, sprinkle with parsley and serve.
Recipe adapted from Rachael Ray
