Since I learned how to make caramelized onions in my slow cooker, I have been on the lookout for recipes using them. Today I saw one in the New York Times.
3 tablespoons butter or olive oil
5 anchovy fillets
2 garlic cloves, finely chopped
2/3 cup bread crumbs
1 tablespoon extra virgin olive oil, plus additional for drizzling
1 yellow onion, halved from stem to root and thinly sliced crosswise
Kosher salt and pepper
1 pound Swiss chard, ribs removed, leaves chopped
1/2 pound whole-wheat pasta, such as fusilli.
1. In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.
2. Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.
3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.
Yield: 2 to 3 servings.
This is a treasure of the recipe because it has more than one frugal component: in addition to the onions, it uses breadcrumbs. PLUS greens. We always have breadcrumbs because Mr. FS is a long-time baker. And it just so happens we have greens in the garden, though not chard.
Needless to say, I plan to make changes: regular old pasta and no anchovies. I am going to make this in a few days, but the recipe looks so interesting that I wanted to share.
Also, see how much time you save by having caramelized a bunch of onions in your slow cooker? Life is good.