Spring onions are those that have been harvested early—they look like scallions with large white bulbs. If they're unavailable, use Vidalia onions. Rotini (corkscrew pasta) will work in place of fusilli.
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons olive oil, divided
2 teaspoons minced garlic, divided
1/2 teaspoon kosher salt, divided
2 cups thinly sliced spring onions (about 1 pound)
Combine panko, 1 tablespoon oil, 1 teaspoon garlic, and a dash of salt in a small bowl. Spread panko mixture in a single layer on a baking sheet. Bake at 375° for 6 minutes or until golden brown, stirring after 3 minutes. Cool.
Heat a large skillet over medium-low heat. Add remaining 2 tablespoons oil to pan, swirling to coat. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally. Add remaining 1 teaspoon garlic and wine. Increase heat to medium-high; cook 1 minute. Add broth; cook until liquid is reduced to 1/2 cup (about 4 minutes).
Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain. Add pasta, remaining salt, and pepper to onion mixture; toss gently. Place about 1 cup pasta in each of 4 shallow bowls; sprinkle each serving with 2 tablespoons panko mixture.
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I liked this ok. Caramelizing the onions (I used Vidalias) took longer than the 20 minutes they described but I used extra onions so I could save some to put on sandwiches later in the week. I also felt it was going to need a little extra something so I added sauted chicken and frozen peas. I did really like the crunch of the breadcrumbs and the flavor of the onions. Good recipe but won't turn into a regular dish in my house due mostly because there are so many other good pasta recipes that don't take nearly as long.
Made mine with whole grain rotini and vidalia onions, and found the flavor to be very good, though subtle (but not at all bland!) Needs something to make it a more substantial meal - may add some chicken next time.
While it wasn't full of flavor, it wasn't "blah" either. Maybe the Mayan onions I used were part of the problem or the fact that I reduced the final "sauce" a little too much. The panko crumbs gave it a nice crunch, but the dish cooled pretty quickly once it hit the plate. A side salad and piece of garlic bread went nicely with it. I'll probably give it another try and maybe add something else to make it more of a full meal - perhaps chicken or bacon?