Pasta with Caramelized Onions & White Wine

What You'll Need:

• 1/2 cup Panko bread crumbs
• 3 tbsp Olive Oil
• 2 cloves garlic, minced
• 1/2 tsp Kosher salt
• 2 cups yellow onion, thinly sliced (about 1 pound)
• 1/2 cup white wine
• 1/4 cup chicken broth
• 8 ounces uncooked spiral pasta
• 1 tbsp Kosher salt
• 1/4 tsp ground pepper

What You'll Do:

1. Preheat your oven to 375 degrees.
2. Combine the Panko, 1 tbsp Olive Oil, 1 clove of garlic, and a dash of salt in a small bowl until combined, then spread in a single layer on a baking sheet and bake for 6 minutes, or until golden. Stir the Panko mixture after 3 minutes.
3. Heat a large skillet over medium heat and add remaining 2 tbsp Olive Oil.
4. Add your onions to the skillet and cook about 20 minutes or until brown. Be sure to stir frequently.
5. Cook your pasta with 1 tbsp Kosher salt according to the package directions.
6. Add the remaining minced garlic clove and wine, increasing heat to medium-high. Cook for 1 minute.
7. Add broth to skillet and cook about 5 minutes, or until liquid is reduced to 1/2 cup.
8. Combine your cooked and drained pasta, remaining salt, and pepper to onion mixture in the skillet and toss together.
9. Once pasta is served, sprinkle each serving with Panko mixture.

** If you don't have Panko, or would prefer not to purchase Panko (a box shouldn't be more than $2), feel free to use regular breadcrumbs. **

Dish Info:

This flavorful dish will serve 4 people and each serving has 364 calories. It was also adapted from a recipe found in the April 2011 issue of Cooking Light. While this is a great dish (wonderful for company), it does not reheat well so isn't a good choice for left-overs.