Caramelized Onion and Roasted Red Pepper Linguine

• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 12 lbs onions, halved,thinly sliced
• 1 (16 ounce) jar roasted red peppers, drained and cut into thin stips
• 1 cup canned chicken broth
• 1 tablespoon balsamic vinegar
• 12 tablespoon fennel seed
• 12 ounces linguine
• 12 cup freshly grated parmesan cheese

1. Melt 1 Tbsp butter with olive oil in large heavy skillet over medium-high heat.
2. Add onions and saute until tender and caramelized, about 20 minutes.
3. Add peppers and saute' about 5 minutes.
4. Add chicken broth, vinegar and fennel seeds and reduce heat to medium and simmer until sauce reduces slightly, about 5 minutes.
5. Whisk in remaining 1 Tbsp butter until melted.
6. Season sauce with salt and pepper.
7. Remove from heat and cover.
8. Bring large pot of salted water to a boil and add linguine.
9. Cook until just tender and drain well.
10. Return cooked linquine to pot and add sauce, tossing gently to coat.
11. Transfer to serving bowl and sprinkle with Parmesean Cheese.

unsalted butter, extra virgin olive oil, onions, red peppers, chicken broth, balsamic vinegar, fennel seed, linguine, parmesan cheese

Taken from www.food.com/recipe/caramelized-onion-and-roasted-red-pepper-linguine-95681 (may not work)