Deja Vu

I made a dinner last night that was a variation on a recipe from a magazine, and it completely reminded me of something my mom used to make. With bacon and some kind of cabbage. I would get hints of it with each bite. Here’s last night’s version:

Carmelized Onion Linguine
  • 2.5 lb. onions (red, walla walla, spanish, whatever)
  • veg. oil, salt, oregano, basil, bay leaves, pepper flakes
  • prosciutto (cut in strips and baked for 15 min.)
  • 1/8 cup white wine
  • couple T. cream, 3/4 cup milk, 1 T. flour
  • 2 heads bok choy, chopped
Carmelize the onions in olive oil and salt for half hour. Add the herbs. Meanwhile, bake the prosciutto. Add the wine to the onions; heat on medium-high until half of it evaporates. Add the milk, flour, and cream. Turn heat down and simmer a few minutes until thickened. Add the chopped bok choy and cook several more minutes until tender. Serve garnished with prosciutto.

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