Fettuccine with Caramelized Onions
\nModified from Everyday Food<\/p>\n
1 tablespoon olive oil
\n2 medium onions, sliced lengthwise (pole to pole) into thin wedges
\n1\/2 teaspoon dried thyme
\nCoarse salt and ground pepper
\n8 ounces fettuccine
\n2 tablespoons butter
\n2 ounces Parmesan, grated<\/p>\n
In a large skillet, heat oil over medium. Add onions and thyme; season\u00a0with salt and pepper. Cover, and cook, without stirring, until onions\u00a0have released their liquid, about 5 minutes. Uncover, and cook,\u00a0stirring occasionally, until deep golden brown, 25 to 30 minutes more.\u00a0When bottom of skillet darkens, add a few tablespoons water and scrape\u00a0up browned bits with a wooden spoon (you may need to do this a few\u00a0times). Note: To keep onions intact, stir only occasionally.<\/p>\n
Meanwhile, bring a large pot of salted water to a boil. When onions\u00a0have about 10 minutes left to cook, add pasta to water in pot, and\u00a0cook until al dente. Reserve 1\/2 cup pasta water; drain pasta, and\u00a0return to pot.\u00a0Add onions and butter to pasta in pot; season with pepper, sprinkle\u00a0with grated Parm, and toss to combine. Gradually add enough pasta\u00a0water to create a thin sauce that coats pasta.<\/p>\n
Simple Spinach Salad with White Beans and Red Onions
\nModified from Whole Foods<\/p>\n
2 (15-ounce) cans cannellini beans, drained and rinsed
\n1 small red onion, quartered and thinly sliced
\n4 ounces fresh spinach leaves, chopped
\n2 1\/2 tablespoons Dijon mustard
\n2 1\/2 tablespoons apple cider vinegar
\n1 to 2 tablespoons olive oil
\n1 teaspoon Italian seasoning<\/p>\n
In a large bowl, whisk together mustard, vinegar and Italian\u00a0seasoning. Slowly whisk in olive oil until emulsified. Add beans and\u00a0onions, toss. When ready to serve, add spinach and toss to combine.<\/p>\n
–Prepared with our help by Heather on December 18<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" 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\u00a0with […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1098"}],"collection":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/comments?post=1098"}],"version-history":[{"count":3,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1098\/revisions"}],"predecessor-version":[{"id":1100,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1098\/revisions\/1100"}],"wp:attachment":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/media?parent=1098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/categories?post=1098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/tags?post=1098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}