Archive for June 23rd, 2009


Here’s a very good dish with three different kinds of onions – white, leeks, and scallions – all sauteed together til caramelized. The dish is studded with currants and threaded with arugula, then softened with soy mozzarella. What a great combination. From Cooking Light. Served in my new dish from my dear sister-in-law. Thanks, Wendy, I love it!

Pasta with Caramelized Onion Trio

1 tablespoon olive oil

2 cups coarsely chopped leek

1 1/2 cups coarsely chopped white onion

1/4 cup coarsely chopped green onion

8 ounces uncooked pasta

1 cup chicken or vegetable broth

1/4 cup dried currants

1 tablespoon balsamic vinegar

1/4 cup nondairy creamer

3/4 teaspoon salt

2 cups coarsely chopped arugula

1/2 cup shredded soy mozzarella

1/2 teaspoon chopped fresh thyme

Heat olive oil in large nonstick skillet over medium/high heat. Add leek, white onion and green onion. Cook for 5 minutes, stirring frequently, then cover and reduce heat. Cook for 20 minutes or until mixture is golden brown, stirring frequently.

While onion mixture cooks, prepare the pasta according to package directions (omit salt).

Bring the broth to a boil in a small saucepan. Add the dried currants and vinegar. Add broth mixture, cream, and salt to onion mixture. Cook for about 2 minutes, stirring frequently. Remove from heat; stir in arugula, soy mozzarella, and thyme. Add pasta; toss gently and serve. Makes 4 servings.

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