Penne with Caramelized Onions and Fontina

• 1 tablespoon vegetable oil
• 4 onions, sliced (l lb approx)
• 12 teaspoon dried sage
• 12 teaspoon salt
• 12 teaspoon pepper
• 12 cup thinly sliced roasted red pepper
• 12 cup vegetable stock or 12 cup chicken stock
• 4 cups penne pasta (12 oz)
• 23 cup Fontina cheese, shredded (or more)
• 14 cup flat leaf parsley, chopped

1. Heat oil in large non stick skillet over med high heat.
2. Add onions and cook stirring often for 5 minutes.
3. Reduce heat to medium, add sage, s& P and cook stirring occasionally for 20 minutes until onions are golden.
4. Add red pepper and stock and stir to combine.
5. Cook pasta in salted water 8 to 10 minutes.
6. Drain and return to cooking pot.
7. Add onion mixture, toss to coat.
8. Add cheese and parsley, toss to coat again.

vegetable oil, onions, sage, salt, pepper, red pepper, vegetable stock, penne pasta, fontina cheese, flat leaf parsley

Taken from www.food.com/recipe/penne-with-caramelized-onions-and-fontina-47919 (may not work)