Caramelised onion and red pepper fettuccine

There's hardly a savoury dish that doesn't call for an onion, like this caramelised onion and red pepper fettuccine. In ancient times, people believed onions were a symbol of eternity because of the concentric circle that make up the internal structure.

Ingredients

2 Tbsp	Butter
2 Tbsp	Extra virgin olive oil
700 g	Onions, thinly sliced (Main)
1 jar	Roasted red pepper, 680g
4 Tbsp	Jalapeno peppers, from a jar, drained
1 cup	Chicken stock, use a good quality stock
1 tsp	Caraway seed
1 Tbsp	Balsamic vinegar
400 g	Fettuccine
½ cup	Shaved parmesan

Directions

1. Melt half the butter with the oil in a large frying pan over medium-high heat. Add the onions. Sauté until tender and caramelised, about 20 minutes.
2. Drain the red peppers, pat dry and cut into strips. Add to the onions. Sauté for 2 minutes. Add the jalapenos, chicken stock, balsamic vinegar and caraway seeds. Reduce the heat to medium. Simmer until the sauce reduces slightly, about 5 minutes. Whisk in the remaining butter.
3. Meanwhile, cook the fettuccine according to the packet instructions. Drain. Return to the saucepan. Add the onion and red pepper sauce and toss to coat. Transfer to serving bowls. Sprinkle with parmesan cheese and serve.