Source: New Moosewood Cookbook (modified by Aimee)
1/2 cup oil
2-3 large onions (6-8 cups), thinly sliced
1/2 tsp salt
1 cup dry white wine
1 TB brown sugar, optional
1 cup crumbled feta (or other sharp soft cheese)
12 oz. pasta such as penne
1 cup chopped nuts (walnuts or cashews)
pepper to taste
parmesan to top, optional
1. Heat oil in large skillet. Add onions & saute over medium heat for about 15 minutes. Add salt, lower heat, & continue to cook at another 50-60 minutes. During this process, as soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. The trick is to let them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. For a slightly sweeter taste, add 1 TB brown sugar.
2. Add white wine, turn heat back up to medium, & simmer 15 minutes. Set aside until ready to cook the pasta.
3. Turn the heat back on under the sauce when you are ready to cook the pasta. When the onions are hot, add the feta with 1/4 cup water & cook for 5-10 minutes until melted. Toss with the cooked pasta & stir in chopped nuts. Spoon onto plates & top with optional parmesan.
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