Name: Spinach Fettucine with Caramelized Onions and Lemon Thyme
Ingredients: 1 lb Fresh spinach fettucine; cooked; 6 lg Spanish onions; thinly sliced; 1 ts Butter; 3 ts Olive oil; 1/4 Ci fresh lemon thyme; chopped; Additional water or vegetable stock

Resolved, to endeavor, to my utmost, to deny whatever is not most agreeable to a good, and universally sweet and benevolent, quiet, peaceable, contented and easy, compassionate and generous, humble and meek, submissive and obliging, diligent and industrious, charitable and even, patient, moderate, forgiving and sincere temper; and to do at all times, what such a temper would lead me to; and to examine strictly, at the end of every week, whether I have done so. Sabbath morning. May 5, 1723.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Spanish	#6, Tvfn	1	Servings

INGREDIENTS

1	lb	Fresh spinach fettucine; cooked
6	lg	Spanish onions; thinly sliced
1	ts	Butter
3	ts	Olive oil
1/4		Ci fresh lemon thyme; chopped
		Additional water or vegetable stock

INSTRUCTIONS

Melt butter and oil in a large saucepan and add onions. Cook covered over
gentle heat for 40 minutes to one hour, until the onions are a deep golden
brown. You may need to add water or stock to prevent the onions from
burning. Stir in the fresh thyme, and toss with the pasta. Serve.
Yield: 4 serving
TIP: PEELING PEARL ONIONS
Add make an x in the bottom of your pearl onions, place in a bowl add 1/3
of a cup of water and cover and microwave for 12 minutes. You can peel them
easily when slightly cooled.
Recipe By     : PICK OF THE DAY SHOW #PD1A03 #6
Posted to MC-Recipe Digest V1 #286
Date: Fri, 8 Nov 1996 21:35:55 -0500 (EST)
From: Chuck & Dorothy Tapping <ctapping@USIT.NET>

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