Rigatoni with Caramelized Pearl Onions and Mushrooms

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 pounds pearl onions
 * 3 tablespoons butter
 * 2 cloves garlic minced
 * ½ pound mushrooms sliced
 * ¼ cup balsamic vinegar
 * 2 tablespoons dry sherry
 * ½ cup chicken stock
 * ½ cup chopped fresh parsley
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * 1 pound freshly cooked rigatoni
 * ½ cup grated Parmesan cheese

Directions

 * 1) Cook onions in boiling water for two minutes then drain and cool.
 * 2) When cool peel and remove roots.
 * 3) In a medium skillet heat the butter and cook onions over high until lightly browned then lower the heat,cover and cook for 20 minutes.
 * 4) Add garlic and mushrooms and cook 5 minutes longer then add vinegar and sherry and cook over high heat until almost all of the liquid evaporates.
 * 5) Stir in the stock and bring to a boil then add the parsley and season with salt and pepper.
 * 6) Toss with rigatoni and sprinkle with cheese.
 * 7) Serve warm.