Ingredients

4 large yellow onions
2 teaspoons olive oil
8 ounces capellini (angel hair) pasta
4 ounces bacon or thin-sliced pancetta, diced
2 tablespoons butter, unsalted
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon fresh thyme, minced
1 tablespoon balsamic vinegar
1 cup chicken stock
2 tablespoons fresh Italian parsley, minced

Directions

Wash onions, leaving outer skins on. Cut about 1/4 off the top at the blossom end. Place onions and tops cut side-down on a baking sheet. Drizzle with 1 teaspoon olive oil. Bake in a 350-degree oven for 45 minutes to 1 hour, until soft inside. Remove from oven and set aside to cool.

Cook pasta in boiling water until al dente, about 4-5 minutes. Rinse in cool running water. Drain and toss with 1 teaspoon olive oil. Set aside. Cook bacon or pancetta until crisp. Drain and set aside. When onions have cooled, scoop out centers, leaving 2 layers of onion and the skins intact.

Julienne the onion centers and place in a heavy saucepan with butter, salt, pepper and thyme. Cover and cook over low heat, stirring often, until onions are soft and golden.

When ready to serve, re-heat onion shells and tops in a 350-degree oven, about 10 minutes. Heat caramelized onions with balsamic vinegar, chicken stock and pancetta. Adjust seasonings. Add pasta and heat through in sauce. Add parsley and toss well. Place pasta inside onion shells. Serve with tops slightly askew. Serves 4.