What You Need:
2 T olive oil
3 yellow onions, sliced thin
1 T sugar
4 garlic cloves, minced
3 C chicken stock
4 T+ 1/4 C Parmesan cheese, grated, divided
2 t dried oregano
1 t dried thyme
1 t dried parsley
2 T balsamic vinegar
1/2 t salt
1/4 t pepper
6 oz. ziti pasta
How to Make It:
Place the oil in a saucepan over medium heat.
Once the oil is hot but not smoking add the onions.
Stir the onions to coat them with the oil.
Cover the pan, reduce the heat to low and sweat the onions 15 minutes, stirring occasionally.
Add the sugar and stir to mix.
Stir the minced garlic into the mixture.
Set the heat to medium high and cook the onions, uncovered for 15 minutes or until a nice golden brown, being sure to stir often.
Pour the chicken stock into the pan.
Bring the mixture to a brisk boil then reduce the heat back to medium.
Cook 20 minutes, reducing the liquid to half the amount, being sure to stir often.
Stir in the 4 T of Parmesan cheese.
Add the oregano, thyme and parsley and stir to incorporate.
Pour in the vinegar.
Sprinkle the salt and pepper into the mixture and stir to combine.
Fill a pot 2/3 full of water and add a dash of salt.
Place the pot over high heat and bring the water to a brisk boil.
Add the ziti and cook according to package directions.
Drain the ziti well and rinse under cool water.
Place the cook ziti into the pot with the sauce and stir to cover the ziti well.
Divide between two plates and top with the remaining 1/4 C of cheese.
When you sweat vegetables you cook them over low heat in a covered pan. As the juices are released, steam is created. This causes the vegetables to soften without browning.