INGREDIENTS:12 large yellow onions 2 Tbsp. olive oil 1 ½ lbs. capellini pasta, dry ¾ lb. bacon or thin-sliced pancetta, diced ¼ inch 6 Tbsp. unsalted butter 1 tsp. salt ½ tsp. black pepper 1 tsp. fresh thyme, minced 3 Tbsp. balsamic vinegar 3 cups chicken stock 6 Tbsp. fresh Italian parsley, minced DIRECTIONS:Wash onions, leaving outer skins on. Cut about ¼ of top off at the blossom end. Place onions and tops cut-side down on baking sheet. Drizzle with 1 Tbsp. olive oil. Bake in 350°F oven ...

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