<http://schema.org/recipeInstructions>
" In saucepot, prepare fusilli as label directs, using 2 teaspoons salt in water. Drain fusilli, reserving 1 cup pasta cooking water. Return fusilli to saucepot; keep warm. Meanwhile, slice onions into 1/4-inch-thick slices. Cut off root ends and discard tough outer leaves from broccoli rabe. In 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook onions and 1 1/4 teaspoons salt until golden brown, stirring frequently, about 15 minutes. Stir in 1/2 cup water. Reduce heat to low; cover and continue cooking 5 minutes longer or until onions are very tender. Remove onions to bowl. In same skillet over medium-high heat, in 2 tablespoons hot olive or salad oil, cook broccoli rabe, crushed red pepper, and 1/2 teaspoon salt until broccoli rabe is tender-crisp, stirring occasionally. Return onions to skillet with broccoli rabe. Stir in reserved pasta cooking water; heat through. To serve, arrange fusilli on large platter; spoon onion and broccoli-rabe sauce on top."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4256/pasta-caramelized-onions-broccoli-rabe-1711/?src=shelter_footer>