New This Month

Pasta with Caramelized Onions and Bitter Greens


Use a variety of autumnal greens and serve them with the onions and fettuccine.

  • Servings: 4

Source: Martha Stewart Living, October/November 1993


  • 1 tablespoon olive oil
  • 1 to 2 tablespoons unsalted butter
  • 4 medium onions, peeled and cut into 1/4-inch-thick rings
  • 1 teaspoon sugar
  • 4 cups chicken broth (preferably homemade) or water
  • Salt and freshly ground pepper
  • 1 pound fettuccine
  • 1 head chicory (curly endive), mustard greens, kale, or arugula, washed, with tough ribs removed and leaves torn into pieces


  1. Heat oil and 1 tablespoon butter in a large, heavy skillet over medium-high heat. Add onions and sugar and cook, stirring once or twice, until well browned, about 10 minutes. Turn heat to low; continue to cook, stirring occasionally, until very soft, about 10 minutes.

  2. Remove half the onions and set aside. Add broth or water to the pan and bring to a boil. Cook over high heat, scraping bottom of pan, for 10 minutes. Season to taste with salt and pepper.

  3. Cook pasta in boiling salted water until a little underdone, and drain. Add to broth; simmer for 2 to 3 minutes. Add greens; cook, covered, until wilted, about 1 minute. Stir in additional tablespoon of butter, if desired. Divide among 4 shallow bowls, garnish with reserved onions, and serve.

Cook's Notes

Use a regular skillet (not a nonstick pan) for this recipe; you'll get more flavor and color in the sauce.

Reviews Add a comment

  • Kittyboy
    13 SEP, 2012
    This was delicious. Received mustard greens in my local csa box. Not sure what to do with them......highly recommend this recipe. Had an Asian flavor, will definitely make again!
  • catherinescrivo
    21 OCT, 2010
    This was a great meal! Kind of like French Onion Soup w/o all the cheese. Not great for entertaining because you will smell like onions.