Chard & Carmelized Onion Pasta

This was an extremely easy pasta dish that had a nice sweet flavor to it. Next time, I’m adding spicy Italian sausage as a little contrast. Will definitely make again!


  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 bunched onions, sliced thinly
  • 1 tsp sugar
  • 2 tbsp sherry
  • 2 cups veggie or chicken stock
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups torn chard leaves
  • 1 cup chard stems, finely chopped
  • 12 oz pasta or egg noodles


Heat the oil & butter in large skillet over medium heat. Add the onions and saute them for 5 minutes. Sprinkle the onions with sugar, reduce heat to medium/low and saute the onions, stirring occasionally, until they are translucent in the center and brown on the edges, appx 15 minutes. Pour the sherry over the onions and stir. Remove from heat. Remove onions from skillet with a slotted spoon and set aside. Do not rinse or wash skillet…you’ll need that sauce!

Set a large pot of water on the stove and heat it to a boil. Just before the pasta pot boils, return the skillet to heat, adding the chard stems and stock. Bring the skillet to a boil over high heat, then reduce heat and simmer for 5 minutes, stirring in salt and pepper.

By this time, you should be able to add the pasta to the boiling water. Cook until al dente, then drain noodles and add them to your skillet, along with the chard leaves and cooked onions. Cook until chard leaves are wilted and pasta is heated through.