Caramelized Onion Pasta

• Vegan

• Produce

  • 1 Lemons, juice from
  • 3 Vidalia onions, Medium

• Pasta & Grains

  • 12 oz Casarecce pasta

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

Found on wellandfull.com

Description

Ingredients

• 12 oz. Casarecce Pasta (or other pasta, like ziti or penne)
• 3 Medium Vidalia Onions
• Extra Virgin Olive Oil, for sauté
• Juice from 1-2 Lemons (to taste)
• Salt and Pepper to Taste

Directions

• Start by prepping the onions - cut the onions in half, then cut the halves into thin, C-shaped slices.
• Bring a sauté pan to medium-low heat, and add the onions. Now comes the waiting - let the onions cook down for about an hour, stirring every 5-10 minutes or so. Be careful to not let the pan get too hot - the onions will burn. Just keep the pan on medium low heat, and let them cook down slowly. Its time consuming, but well worth the wait. For a more comprehensive guide on caramelizing the onion, please see this article from The Kitchn.
• While onions are cooking down, cook the pasta according to package directions. I used casarecce but you can use any sort of tubular pasta, like ziti or penne. Rotini or fusilli would probably work too. When pasta is done cooking, drain and set aside in the pot you used to cook it in.
• When onions are done cooking, they should be a gorgeous brown color and will smell amazing. Scrape the onions into the pot full of pasta, and mix well. Add in juice from the lemons (taste and adjust if needed), and salt and pepper to taste.
• Serve and enjoy!