Pasta with Caramelized Onions, Toasted Walnuts and Blue Cheese

Serves 4 to 6.

Note: You may end up with more caramelized onions than you want on your pasta, but it’s nice to have extra on hand. Store leftovers in a covered container in the refrigerator for up to a week or freeze for up to three months. These onions are fabulous on bruschetta, polenta, chicken and steak. To toast the walnuts, spread them out on a baking sheet and toast in a preheated 350-degree oven until lightly brown and crisp, about 3 to 5 minutes. Remove, cool and chop. From Beth Dooley.

• 2 lb. yellow onions (about 5 to 7 medium onions)

• 3 to 4 tbsp. unsalted butter

• Salt and freshly ground black pepper, to taste

• 1 lb. pasta

• 1/2 c. toasted walnuts, coarsely chopped (see Note)

• 1/4 c. crumbled blue cheese


Slice the onions into very thin half-moons. In a large, deep sauté pan set over low to medium-low heat, melt enough butter to generously coat the bottom of the pan. Add the onions, turn them to coat with the butter and cook, stirring until the juices are released and begin to evaporate and onions start to sizzle, about 20 minutes. Lower the heat and continue cooking until the onions are very golden and beginning to brown, stirring every 10 to 15 minutes, scraping up any of the browned bits or “fond” that clings to the pan, about 30 to 40 minutes. Season with salt and pepper to taste.

As the onions finish cooking, bring a large pot of lightly salted water to a rapid boil over high heat. Drop the pasta and cook until al dente, about 10 to 15 minutes. Drain and set aside. Spoon the caramelized onions over the pasta and serve with the toasted walnuts and crumbled cheese over all.

Nutrition information per each of 6 servings:

Calories 520 Fat 16 g Sodium 340 mg

Carbohydrates 78 g Saturated fat 6 g Total sugars 7 g

Protein 16 g Cholesterol 20 mg Dietary fiber 6 g

Exchanges per serving: 5 starch, 2 fat.