Fusilli with Caramelized Onions and White Wine (and steak, yum!)

I made a brilliant (to me) discovery over the weekend.  One that I can't believe I hadn't thought of before.  Getting older issues of cooking magazines at the half price book store.  Duh. 

I love cooking magazines, and even though I really don't need any more (can anyone say pack rat?) I felt the urge to buy.  Not to mention they will make excellent reading material on our two day drive from Texas to California in June!

On a whim, I went to Half Price and found a HUGE selection of Cooking Light, Bon Appetit, Rachel Ray, and so many more for as low as $1 per magazine.  Um, yes!  And the June issue of Cooking Light for only $1.98.  That's a deal to me!  I also ventured into the cookbook area and had to quickly leave before spending precious vacation money.  There are just TOOO many choices!

So that leads us to today's post, a recipe from Cooking Light, April 2011.  The recipe actually calls for Spring Onion, which I couldn't find, and says you can substitute with vidalia onion- which I also couldn't find at my neighborhood Kroger so I just used white.  Turned out fine to me :)

Fusilli with Caramelized Spring (or white) Onions and White Wine
Rori Trovato, Cooking Light  APRIL 2011

(served with sirloin, just grilled with some seasoning)

Mmmm steak!

• YIELD: 4 servings
• TOTAL: 48 MINUTES
• COURSE: Main Dishes

Ingredients

• 1/2 cup Italian Breadcrumbs (recipe originally called for panko, but I was out)
• 3 tablespoons olive oil, divided
• 2 teaspoons minced garlic, divided
• 1/2 teaspoon kosher salt, divided
• 2 cups thinly sliced white onions (about 1 pound)
• 1/2 cup dry white wine
• 1/4 cup fat-free, lower-sodium chicken broth
• 8 ounces uncooked fusilli (or other twisty pasta)
• 1 tablespoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup Parmesan cheese (grated) 

Preparation

• 1. Preheat oven to 375°.

• 2. Combine breadcrumbs, 1 tablespoon oil, 1 teaspoon garlic, and a dash of salt in a small bowl. Spread panko mixture in a single layer on a baking sheet. Bake at 375° for 6 minutes or until golden brown, stirring after 3 minutes. Cool.

• 3. Heat a large skillet over medium-low heat. Add remaining 2 tablespoons oil to pan, swirling to coat. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally. Add remaining 1 teaspoon garlic and wine. Increase heat to medium-high; cook 1 minute. Add broth; cook until liquid is reduced to 1/2 cup (about 4 minutes).

• 4. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain. Add pasta, remaining salt, and pepper to onion mixture; toss gently. Place about 1 cup pasta in on dish; sprinkle each serving with 2 tablespoons breadcrumb mixture and Parmesan.