Pasta with Carmelized Onions and Pinenuts

The caramelization of onions give this dish a sweet taste.

4 large red or yellow onions, quartered and thinly sliced
3 Tbsp. extra-virgin olive oil
1 bay leaf
1 tsp. fresh rosemary, chopped or 2 Tbsp. Italian parsley
½ tsp. sea salt
¼ tsp. black pepper, freshly cracked
2 cloves garlic, minced
½ cup dry white wine
1 cup vegetable broth
1 lb fetuccine or other long pasta
⅓ cup pinenuts, toasted
Parmesan cheese, grated

Garnish:
freshly grated Parmesan cheese
fresh rosemary

Combine onions and oil in large skillet over medium-high heat, sauté 3 minutes. Reduce heat to low, add bay leaf, rosemary or parsley, salt and pepper.  Cook, stirring often, until onions are golden brown, 10-15 minutes.

Add garlic and wine, increase heat to medium. Cook 4-5 minutes, or until wine is reduced by about half. Add 1 cup broth, cook until liquid is reduced by about a third.

Cook pasta 'al dente', about 7-8 minutes, drain and transfer to bowl with pinenuts. Pour sauce over pasta and toss well. Sprinkle with Parmesan cheese and rosemary, then serve.

Makes 4 servings.