Ingredients
- 1 tablespoon kosher salt, plus more as needed
- 1 pound conchiglioni pasta shells
- ¼ cup olive oil, plus a bit more divided
- 3 cloves garlic, peeled and minced
- 1 cup fresh breadcrumbs
- 2 tablespoons italian parsley leaves, minced, plus more for garnish
- freshly ground black pepper, to taste
- 3 tablespoons balsamic vinegar
- 6 ounces gorgonzola cheese, crumbled
- 2 pounds large onions, red or sweet spring, sliced into thin rings
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