| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 1 | md | Red onion — halved/thinly |
| Sliced | ||
| 1 | md | Yellow onion — " |
| 3 | Green onions — trim/slice | |
| Lengthwis | ||
| 6 | tb | Butter |
| 2 | ts | Fresh thyme |
| 3/4 | c | Dry white wine |
| 3/4 | lb | Spaghetti |
| 6 | oz | Fontina cheese — or Teleme; |
| Grate/dic | ||
| Black pepper — to taste | ||
| 1/4 | c | Fresh chives — minced |
| Truffles — optional |
INSTRUCTIONS
In a wide saucepan, cook the onions gently in the butter over low heat until soft, stirring them occaisionally, about 30 minutes. Try not to let them brown. Add 1 teaspoon of thyme and all of the wine. Cook 10 minutes and remove from heat. Cook the spaghetti until al dente. Drain and place in a serving dish. Add the remaining thyme and the cheese to the onion mixture, stirring until the cheese melts. Toss with the spaghetti and season with black pepper. Sprinkle lavishly with chives. Sprinkle with truffles. (optional). Recipe By : Wine Spectator From: Cindy@sierra.Uucp (Cindy Johnston File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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