Recipe

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• 3 lbs yellow onions, peeled and thinly sliced
• 2 tbsp olive oil
• 1 lb fettuccine pasta (i used fresh locally made spaghettini pasta which took only 30 seconds to cook)
• 8 oz creme fraiche (or heavy cream
• 5 oz arugula
• 1/2 cup thinly sliced sun-dried tomato ( reduced from 3/4 cup. add more if desired.)
• salt & fresh ground pepper
• fresh parsley, for garnish

• 1 In a large slow cooker, combine the onions and olive oil. Stir well to coat, then cover and cook on LOW for 6 to 8 hours, or until well browned and caramelized.
• 2 When the onions are done, bring a large saucepan of salted water to a boil.
• 3 Add the pasta and cook according to package directions. Drain, then set pasta aside.
• 4 In the same pot you used to boil the pasta, add the caramelized onions, creme fraiche, arugula and sun-dried tomatoes. Stir over medium heat until the arugula just begins to wilt and the cream fraiche is heated through.
• 5 Plate the pasta, spoon the caramelized onion-creme fraiche mixture over it then season with salt, freshly grated black pepper; garnish with fresh parsley.