Caramelized Onion and Red Pepper Linguine

1 1/2 tablespoons unsalted butter
2 tablespoons olive oil
1 whole onion, thinly sliced
2 or 3 red peppers, thinly sliced
1 cup chicken broth
1/4 cup honey
1 tablespoon balsamic vinegar
1/2 tablespoon fennel seeds

12 ounces linguine

Melt 1 tablespoon butter with oil in large skillet over medium high heat. Add onions and saute until tender and caramelized (about 20 minutes). Add peppers and saute 5 minutes. Add chicken broth, honey, vinegar, and fennel seeds. Reduce heat to medium and simmer about 5 minutes. Whisk in remaining 1/2 tablespoon butter and add some salt and pepper to season it slightly. Reduce heat to low or remove from heat and cover to keep warm.

Cook linguine in large pot of boiling salted water. Drain and return to pot. Add onion and pepper sauce and toss to coat. Serve hot. *

* optional: sprinkle with fresh parmesan cheese