One plus about visiting my parents, other than spending time with them, is that they get all the current issues of Food Network Magazine, Cooking Light and a few others. They usually the past few months issues in a pile stacked away waiting, knowing that when I get home that is one of the first places I'll go. Flipping through the pages, I saw this recipe and it was immediately added on my list of things to make.
I don't know about you, but I absolutely LOVE caramelized onions. When I was younger, I remember my mom used to make them when she made steak and I could each the entire pan if I wanted to. It was do delicious that the steak didn't really matter to me. When I saw this recipe and I saw the onions, it was my next meal. It's really simple and the crunch from the toasted panko bread crumbs is perfect. I had to hold myself back from eating the panko and onions before I started making the sauce and pasta. The original recipe doesn't have bell peppers, but I thought that this dish could use some color so I grabbed my bag of bell peppers out of the freezer and tossed them in last minute.
Here's the recipe:
(Adapted from Cooking Light)
1/2 cup panko (Japanese breadcrumbs)
3 Tablespoons olive oil, divided
2 teaspoons minced garlic, divided
1/2 teaspoon salt, divided
2 cups thinly sliced onions
1 cup sliced bell peppers (I used Trader Joe's Mélange á Trios)
1/2 cup dry white wine
1/4 cup chicken broth
8 ounces uncooked fusilli pasta
1 Tablespoon salt
1/4 teaspoon freshly ground pepper
1. Preheat oven to 375 degrees
2. Combine panko, 1 teaspoon garlic and a dash of salt in a small bowl. Line a baking sheet with parchment paper. Spread panko mixture in a single layer on the baking sheet. Bake for 6 minutes or until golden brown, stirring after 3 minutes.
3. Heat a large skillet over medium-low heat. Add remaining 2 tablespoons oil to pan, swirling to coat. Add onions to pan and cook for 20 minutes or until golden brown, stirring occasionally.
4. Add remaining 1 teaspoon garlic and wine. Increase heat to medium high and cook for 1 minute. Add chicken broth and bell peppers and cook for about 4-5 minutes until liquid is reduced to 1/2 cup
5. Cook pasta in boiling water with 1 tablespoon salt according to package. Drain. Add pasta, remaining salt and pepper to onion mixture; toss gently. Place in bowls and sprinkle each serving with panko mixture.