• 1/4 cup olive oil
  • 4 medium onions -- chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper -- freshly ground
  • 1/2 cup white wine
  • 6 tablespoons heavy cream
  • 1 cup mixed fresh herbs -- tightly packed
  • 1 pound pasta
  • 1/2 cup parmesan cheese -- freshly grated


Bring 4 tablespoons of salted water to a boil in a large pot for cooking the pasta.

Heat the oil in a large skillet. Add the onions and saute over medium-low heat, stirring occasionally, until golden brown, 35 to 40 minutes. If the onions start to burn, lower the heat. The onions should cook very slowly.

Season the carmelized onions with the salt and pepper. Raise the heat to medium and add the wine. Simmer, scraping the bottom of the pan to loosen any brown bits, until the aroma of the alcohol fades, about 3 minutes.

Add the cream and herbs to the pan. Bring the sauce to a boil and simmer until it has thickened slightly, about 1 minute. Taste for salt and pepper and adjust seasonings if necessary.

While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the onion sauce and 1/2 cup grated Parmesean. Mix well and transfer portions to warm pasta bowls. Serve immediately with more grated cheese passed separately.

Per serving (excluding unknown items): 740 Calories; 27g Fat (33% calories from fat); 21g Protein; 99g Carbohydrate; 38mg Cholesterol; 741mg Sodium

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Submitted 6/13/05.
Source: MasterCook Mac
Submitted By: Rick Smith
Carmelized Onions with White Wine, Cream, and Fresh Herbs