Sunday, March 13, 2011

Caramelized Onion Sauce

Caramelized Onion Sauce was worth the wait. I had never made caramelized onions before, but thanks to a kitchen timer and an excellent episode of The Wire, I kept myself occupied for the hour it took them to cook down.

Six cups seems like a lot of onions at first! But they cooked down to nearly nothing; about a cup or so. After the onions cooked, I added white wine to the pan.  While penne pasta cooked, I added spinach, arugula, and crumbled feta cheese to the onions. The feta melted and the pasta was added into the sauce right after being drained.

The dish was filling but didn't make me feel yucky afterward. The feta had just the right amount of biting flavor and the arugula and spinach made this an extra healthy dish!