2 tablespoons butter, divided
2 tablespoon olive oil, divided
1 onion, halved and sliced
8 ounces uncooked spaghetti
2 cloves minced garlic
2 cups fresh broccoli
4 cups vegetable or chicken broth
1/2 cup shredded Parmesan cheese
1) Place 1 tablespoon butter and 1 tablespoon olive oil in a large saute pan. Add onion and cook on low for 15-20 minutes, stirring occasionally, until onions are golden and translucent. Remove onions from pan and set aside.
2) Melt the remaining 1 tablespoon butter and 1 tablespoon oil in the pan over medium low heat. Break pasta in half and add to the pan, stirring frequently. Toast pasta until about 1/3 of the noodles are golden. Add garlic to saute for 1 minute.
3) Add about 1 cup broth, stirring occasionally, until pasta has absorbed the liquid, and then add another 1 cup broth. Continue to stir and add broth until pasta is tender and then stop, even if you do not use the entire 4 cups broth. When pasta begins to get tender (about 15 minutes into the cooking process), add broccoli. Cook until pasta is soft and broccoli is fork tender.
4) Toss in caramelized onion and top with Parmesan cheese. Enjoy!