Serves 6
3 large sweet onions, thinly sliced
2 medium red onions, thinly sliced
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/4 cup extra-virgin olive oil
1/4 cup pine nuts
1/3 cup plain dried bread crumbs
1/2 cup white wine
1 tablespoon honey
1 tablespoon muscatel or sherry vinegar
Salt and freshly ground pepper
1 pound spaghetti
1/4 cup minced assorted fresh herbs, such as parsley, mint and basil
Saute onions, marjoram and thyme in oil in large skillet over low heat for at least 45 minutes, until very soft.
Meantime, prepare topping. Toast pine nuts in small, dry non-stick pan over medium heat until light golden. Reserve in a small bowl. Using same non-stick pan, toast bread crumbs over medium heat, stirring frequently, until golden brown. Add bread crumbs to toasted pine nuts and reserve.
Bring large pot of salted water to boil.
After onions have cooked for 45 minutes, raise temperature to high and caramelize them 8 to 10 minutes. Add wine and honey and continue cooking on high until most of wine has evaporated. Remove onion mixture from heat and stir in vinegar. Season to taste with salt and pepper.
Drop pasta into boiling water and cook according to package directions, then drain. In large bowl, toss cooked spaghetti with onion sauce and minced herbs. Top with pine nut and bread crumb mixture and serve immediately.
Per serving: 499 calories, 15g protein, 14g fat (2g saturated), 81g carbohydrate, 335mg sodium, 0mg cholesterol, 5g dietary fiber.
© HWS, 2004