Conchiglioni with Balsamic Glazed Sweet Onions & Gorgonzola

Ingredients

• 3 tablespoon balsamic vinegar 
• 6 servings pepper black freshly ground to taste
• 1 cup breadcrumbs fresh
• 3 clove garlic minced peeled
• 6 ounce gorgonzola cheese crumbled
• 1 tablespoon kosher salt as needed plus more
• 0.3 cup olive oil divided plus a bit more
• 2 tablespoon parsley leaves italian minced plus more for garnish
• 1 pound conchiglioni pasta shells 
• 2 pound onions sweet red sliced into thin rings

Equipment

• bowl
• frying pan
• pot

Directions

1. Bring a large pot of water to a boil.
2. Add 1 tablespoon salt.
3. Add pasta, and cook for about 10 minutes or until al dente; drain. Be sure and check as this pasta can take a bit longer than most to cook.As the pasta cooks heat 2 tablespoon oil in a medium-sized skillet set over medium-high heat.
4. Add half the garlic and cook gently for about 1 minute.
5. Add the breadcrumbs and cook until nicely toasted. Turn off the heat and add the parsley, stir well, season with salt and pepper and set aside.
6. Heat the remaining ¼ cup oil in a large skillet over medium high heat.
7. Saute onions until golden brown, about 10 minutes. Stir in the remaining garlic, and cook for 2 minutes.
8. Remove from heat, and stir in balsamic vinegar.In a large bowl, combine pasta with a little bit of its water, breadcrumbs, onion mixture, and Gorgonzola. Toss until evenly coated, and cheese is melted.
9. Garnish with more parsley.