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

  1. Cook noodles according to package directions. Drain; transfer to a large bowl and cover to keep warm.
  2. 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.
  3. 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.
  4. Pour sauce over noodles. Add caramelized onions and bacon and stir to combine. Gently mix in raspberries and pecans.

Nutrition

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