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 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.