Noodles with Caramelized Onion, Bacon and Cheese

Jane Wilt Whitworth

8    ounces bacon (8-10 slices)
1    large onion
8    ounces medium rustic-style egg noodles (See note)
2    cups Gruyere or Gruyere Swiss cheese mix, grated
    Chopped chives or green onion tops
    Salt and freshly ground pepper

    Chop the bacon coarsely (or slice) and thinly slice the onion.  Put bacon into a medium sized skillet and put over medium heat. After a few minutes, the bacon should start to cook enough to release some fat. At that point, stir the bacon, and then add the onion slices. Continue to cook, stirring occasionally, until bacon is getting crispy and onions are beginning to caramelize – maybe 25-30 minutes. Be patient - don’t try to hurry it along or it will burn.  Reduce heat if need be, and add a little oil if there’s not enough fat from the bacon.
    Meanwhile, cook the noodles as directed, drain, and rinse.
    Once the onions are nicely browned, mix in the noodles and cook and stir another 2-3 minutes. Add the cheese and salt and pepper to taste and mix well. Sprinkle chives or green onions across top and serve.
    About 4 servings.

NOTE: This recipe is best made with homemade noodles or those that have a rougher, more rustic texture when cooked, rather than the “slick” texture many noodles have.