Rating: 3.85 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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

Martha Stewart Living, October/November 1993

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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Reviews (2)

13 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
09/13/2012
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!
Rating: Unrated
10/21/2010
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.