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 for 45 minutes to 1 hour until soft inside. Remove form oven; set aside to cool.
Cook capellini pasta until al dente, about 4-5 minutes. Rinse in cool running water. Drain well; toss with 1 Tbsp. olive oil. Set aside. Cook bacon or pancetta in saute pan until crisp. Drain and set aside.
When onions have cooled, scoop out centers, leaving 2 layers of onion and skins intact. Reserve shells. Julienne insides of cooked onion. Place in heavy saucepan with butter, salt, pepper and thyme. Cover and cook over low heat, stirring often until caramelized.
When ready to serve, re-heat onion shells and tops in 350°F oven for 10 minutes. Heat caramelized onions with balsamic vinegar, chicken stock and pancetta. Test for seasonings. Add pasta and heat through in sauce. Add parsley; toss well. Place pasta inside onion shells. Serve with tops slightly askew. SERVINGS:12 servingsFrom: PHOTO CREDIT:Photo Credit: National Onion Association