Fettucini with Caramelized Onions and Spinach Salad with White Beans

Fettuccine with Caramelized Onions
Modified from Everyday Food

1 tablespoon olive oil
2 medium onions, sliced lengthwise (pole to pole) into thin wedges
1/2 teaspoon dried thyme
Coarse salt and ground pepper
8 ounces fettuccine
2 tablespoons butter
2 ounces Parmesan, grated

In a large skillet, heat oil over medium. Add onions and thyme; season with salt and pepper. Cover, and cook, without stirring, until onions have released their liquid, about 5 minutes. Uncover, and cook, stirring occasionally, until deep golden brown, 25 to 30 minutes more. When bottom of skillet darkens, add a few tablespoons water and scrape up browned bits with a wooden spoon (you may need to do this a few times). Note: To keep onions intact, stir only occasionally.

Meanwhile, bring a large pot of salted water to a boil. When onions have about 10 minutes left to cook, add pasta to water in pot, and cook until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add onions and butter to pasta in pot; season with pepper, sprinkle with grated Parm, and toss to combine. Gradually add enough pasta water to create a thin sauce that coats pasta.

Simple Spinach Salad with White Beans and Red Onions
Modified from Whole Foods

2 (15-ounce) cans cannellini beans, drained and rinsed
1 small red onion, quartered and thinly sliced
4 ounces fresh spinach leaves, chopped
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons apple cider vinegar
1 to 2 tablespoons olive oil
1 teaspoon Italian seasoning

In a large bowl, whisk together mustard, vinegar and Italian seasoning. Slowly whisk in olive oil until emulsified. Add beans and onions, toss. When ready to serve, add spinach and toss to combine.

–Prepared with our help by Heather on December 18