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Caramelized Onion Raspberry Noodle Toss

  • Prep Time
    Prep Time: 15 minutes
  • Cook Time
    Cook Time: 35 minutes
  • Serves
    Serves: 8
  • 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
  • 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.
Calories 411
Total Fat 15.52 g
Saturated Fat 4.75 g
Cholesterol 62.72 mg
Sodium 412 mg
Total Carbohydrates 57.26 g
Dietary Fiber 6.34 g
Protein 11.82 g

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