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)
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| 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.
