3 tablespoons olive oil, divided
2 teaspoons minced garlic, divided
1/2 teaspoon kosher salt, divided
2 cups thinly sliced spring onions (about 1 pound)
1/2 cup dry white wine
1/4 cup fat-free, lower-sodium chicken broth
8 ounces uncooked fusilli (short twisted spaghetti)
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
1. Preheat oven to 375°.
2. Combine panko, 1 tablespoon oil, 1 teaspoon garlic, and a dash of salt in a small bowl. Spread panko mixture in a single layer on a baking sheet. Bake at 375° for 6 minutes or until golden brown, stirring after 3 minutes. Cool.
3. Heat a large skillet over medium-low heat. Add remaining 2 tablespoons oil to pan, swirling to coat. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally. Add remaining 1 teaspoon garlic and wine. Increase heat to medium-high; cook 1 minute. Add broth; cook until liquid is reduced to 1/2 cup (about 4 minutes).
4. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain. Add pasta, remaining salt, and pepper to onion mixture; toss gently. Place about 1 cup pasta in each of 4 shallow bowls; sprinkle each serving with 2 tablespoons panko mixture.
Rori Trovato, Cooking Light, April 2011
I am always a sucker for a nice white wine reduction sauce and this one is no exception. The caramelized sweet onions never overpowered, but added a little spice and a complexly sweet and hearty flavor. I substituted veggie broth and used a basic sweet white onion. The soft, sweet onions are complemented perfectly by the crisp, slightly salty panko crumbs on top. I absolutely loved the simplicity. I recommend serving with a dry white wine and a simple salad of greens with a nice vinaigrette.
I just got an awesome pear balsamic vinegar that a friend brought back from Olive & Kickin’ in Asheville, NC that I’ve been eating on all of my salads ever since. It goes perfect with this dish! I also tried their sweet cherry balsamic and it was delicious on both salads and as a little marinade for grilled mushrooms. I will definitely make it a destination if I’m ever in the area and you should too. They apparently have excellent olive oils as well.