You are here: Home » Recipes » Broccoli and Caramelized Onions with Fettucine Broccoli and Caramelized Onions with Fettucine Recipe by Relish Contributor Yield 4 servings Crisp broccoli is paired with the sweet and earthy flavor of caramelized onions. PrintEmail Ingredients 1 1/2 teaspoons olive oil1 large onion, sliced into rings2 teaspoons water1 teaspoon minced garlic1 large head broccoli cut into small florets (3 cups)1 pound fettuccine or pasta of choice, cooked according to directions and drained1/4 cup minced sun-dried tomatoes*2 teaspoons low-sodium tamari or soy sauce1 teaspoon fresh-ground black pepper4 teaspoons grated Parmesan cheese1 lemon, cut into wedges Instructions In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add onions and let them cook undisturbed until they begin to turn golden brown on the bottom, about 2 minutes. When the onions begin to brown, flip them over and sprinkle them with 1/2 to 1 teaspoon water to prevent sticking and to release the onions’ natural sugars. Continue to cook, stirring occasionally, until onions are golden brown and soft, 5 to 7 minutes. Add the garlic and immediately remove the onion mixture from pan; set aside. In the same skillet, heat the remaining 1/2 teaspoon oil over medium heat. Add the broccoli florets and saute, adding 1/2 to 1 teaspoon water to the pan to let the broccoli cook and soften, 3 to 5 minutes. Add the caramelized onion mixture, cooked pasta, sun-dried tomatoes, tamari or soy sauce and black pepper to the broccoli. Cook, stirring frequently, over medium heat for about 2 minutes until mixture is heated through. Serve into individual serving plates and sprinkle each with 1 teaspoon Parmesan cheese. Garnish each plate with a lemon wedge or two to be squeezed over all. *If using the sun-dried tomatoes packaged in cellophane, place them in a bowl and cover with boiling water. Let sit 20 minutes before mincing. If you are in a hurry, you can use oil-packed sun-dried tomatoes that you drain and mince immediately.