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.