Ingredients:
4 shallots, chopped coarsely
2 small red onions, cut in half and thinly sliced
2 small yellow or white onions, cut in half and thinly sliced
2-3 leeks, rinsed well and sliced into thin half-moons
3 cloves garlic, minced
8 tablespoons sweet butter
Sea salt and freshly ground pepper to taste
Fresh thyme branches
2½ cups chicken stock
Pappardelle for 4
Fresh Italian parsley and chervil
Directions:
1. In a large skillet, saute the onions over medium heat in half the butter until they begin to brown, about 7-10 minutes. Add the rest of the vegetables and sauté for about 5 minutes more, until they are crisp-tender. Season with salt and pepper, and add in a few thyme branches and add the chicken stock. Simmer until the vegetables are tender.
2. Cook the pasta according to the package and drain. Toss it with the remaining butter and season with salt and pepper. Spoon the sauce over the noodles and garnish with fresh parsley and chervil.
Serves 4