Fusilli with Caramelized Onions and White Wine: Meatless Mondays

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When I first told my husband about this recipe he was a bit skeptical.  After all, it sounded like pasta with onions on top.  This isn’t much to the pasta but simple is often better and in this case that was more then true.

The onions get brown and caramelized and then are mixed with white wine and chicken broth.  Toss with some fresh cheese and seasoning and voila! a yummy, simple pasta dish.  The flavors were slightly sweet, warm, and comforting.  The panko breadcrumbs on top really make the dish something special.  I’m putting this in my file of quick weeknight meals for sure!

Fusilli with Caramelized Onions and White Wine (adapted from Cooking Light)
1/2 c. panko breadcrumbs
2 T. olive oil
1 t. sugar
3 garlic cloves, minced and divided
1 t. sea salt, divided
2 c. thinly sliced red onions
1/3 c. dry white wine
1/3 c. vegetable broth
12 oz. fusilli (or other twisted) pasta
1 t. black pepper
1/4 c. grated Parmesan cheese

1.  In a small saucepan heat 1 tablespoon of olive oil.  Add in the panko, half the garlic, and half the sea salt.  Stir frequently until the panko begins to brown.  Immediately remove from heat and pour into a bowl to cool.

2.  Heat a large skillet over medium heat.  Add remaining oil to pan.  Add in the onions and sugar and cook for 15-20 minutes or until the onions have browned.

3.  Add the garlic and wine to the onions and cook for one minute.  Add in the broth and continue cooking for 5 minutes.

4.  Meanwhile, cook the pasta according to the package directions.  Drain and add pepper.  Mix well.

5.  Divide pasta among plate, top with onion mixture, 2 tablespoons of panko, and Parmesan cheese.