3 large sweet onions, thinly sliced
2 medium red onions, thinly sliced
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/4 cup extra virgin olive oil
1/4 cup pine nuts
1/3 cup plain dried bread crumbs
1/2 cup white wine
1 tablespoon honey
1 tablespoon muscatel or sherry vinegar
salt and freshly milled pepper
1 pound spaghetti
1/4 cup minced assorted fresh herbs, such as parsley and/or
1. Saute the onions, marjoram, and thyme in the oil in a large
skillet over low heat for at least 45 minutes, until very soft.
2. In the meantime, prepare the topping. Toast the pine nuts
in a small, dry nonstick pan over medium heat until light
golden. Reserve in a small bowl. Using the same nonstick
pan, toast the bread crumbs over medium heat, stirring
frequently, until they are golden brown. Add the bread
crumbs to the toasted pine nuts and reserve.
3. Bring a large pot of salted boiling water to a boil.
4. After the onions have cooked for 45 minutes, raise the
temperature to high and caramelize them for 8-10 minutes.
Add the wine and honey, and continue cooking on high until
most of the wine has evaporated. Remove the onion mixture
from heat and stir in vinegar. Season to taste with salt and
5. Drop the pasta into the boiling water and cook according to
package directions, then drain. In a large bowl, toss the
cooked spaghetti with the onion sauce and minced herbs.
Top with the pine nut and bread crumb mixture and serve
Source: Fr. Dom