-
1
Cut the onions in half then slice the half moons into strips.
-
2
In a large pan, add 1/4 cup oil and add all onion slices to the pan (add onions into cold oil) stir until they are coated.
-
3
Cook on medium to medium low heat.
-
4
Slowly saute and caramelize them until they are a nice golden brown.
-
5
(You will need enough oil to seem like the onions are swimming when they start to shrink.
-
6
You might need to add a few tablespoons as you are cooking them.
-
7
It might seem like a lot of oil, but fret not, part of the oil will make the sauce.)
-
8
When the onions are nicely caramelized, add the chopped garlic and turn off the heat and let the garlic steep in the onions and oil.
-
9
Place a large pot of water on to boil.
-
10
Be sure you cook your pasta in enough water, it will keep it from sticking together.
-
11
While the water is coming to a boil, start cleaning the broccoli and chop into medium florets and stems.
-
12
Salt the water once it starts boiling.
-
13
Place the pasta in the water and boil for about half of the cooking time thats recommended on the package.
-
14
Then add the broccoli florets and stems and finish cooking the pasta until your preferred doneness.
-
15
While pasta and broccoli are cooking, in a small pan, add the remaining 2 tablespoons of oil and pour the breadcrumbs in.
-
16
Mix until the breadcrumbs are coated in oil and resemble wet sand.
-
17
Heat on medium-low heat and brown the crumbs.
-
18
Be careful, as once they start to get brown they go from brown to burnt quickly.
-
19
When its done, drain the cooked pasta and broccoli while reserving some of the pasta water in a small cup.
-
20
Back into the pasta pot, layer the pasta/broccoli with onions and sprinkle the toasted breadcrumbs on top, doing so in layers.
-
21
While adding the onions, spoon a bit of the cooking oil around the pasta.
-
22
Then sprinkle some of the pasta water throughout the layers as needed to keep the pasta moist.
-
23
(It will mix with the oil and keep it from getting greasy.)
-
24
Keep layering pasta, onions and breadcrumbs and end with the caramelized onions and breadcrumbs.
-
25
Serve warm with great French bread and you have yourself some wonderful comfort food.
