Caramelized Onion Raspberry Noodle Toss
Prep Time:
15 minutes
Cook Time:
35 minutes
Serves:
8
Ingredients
- 2 Tablespoons butter
- 1 lb. onions, peeled, trimmed, halved lengthwise, thinly sliced
- 2 Cups chicken broth
- 3 Tablespoons cornstarch
- 2 Teaspoons fresh thyme leaves
- 1/2 Tsp. salt
- 1/4 Tsp. pepper
- 2 Packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries
- 1/2 Cup pecans, chopped and toasted
- 1 bag (16 punches) home style wide egg noodles
- 4 slices bacon, chopped
Directions
- Cook noodles according to package directions. Drain; transfer to a large bowl and cover to keep warm.
- Cook bacon in a large skillet over medium heat, 5 minutes or until crisp. Remove with slotted spoon; set aside. Remove all but 2 tablespoons drippings. Add butter and onions to same skillet. Cook over medium heat 25 minutes or until onions are light golden brown, stirring frequently. Remove onions; set aside.
- Whisk chicken broth, cornstarch, thyme, salt and pepper in a small bowl to dissolve cornstarch. Add to skillet, stirring with a wooden spoon to loosen any browned bits from pan. Bring to a boil over medium heat, stirring constantly for 1 minute or until slightly thickened.
- Pour sauce over noodles. Add caramelized onions and bacon and stir to combine. Gently mix in raspberries and pecans.
