Braised Onion Pasta

This recipe proves, beyond a shadow of doubt, that 4 simple ingredients can meld together into a phenomenal dinner.

I made this a few weeks ago, when I shooed the posse out of the house so J and I could have a “home date night”.  I wanted the benefit of having quiet, adult conversation without the hassle of having to go out to a restaurant. So I told the kids, in the nicest way possible, to get lost.

They it took it quite well. 

Anyway, J and I talked, drank wine, listened to  music, nibbled on assorted cheeses and salami while I made the onion sauce, then had our pasta (I also made pork cutlets milanese), and had a glorious evening together.

Did I mention the part about J plating gun parts on the cooktop during the evening?

It was so cool.


Braised Onion Pasta – adapted from Food52

Don’t let the amount of butter turn you off – it might seem like a lot, but it works perfectly with the pasta.

  • 10 tbs. unsalted butter
  • 1 1/2 lbs. yellow onions, halved and sliced 1/4-inch thick
  • 1 tbs. sugar
  • 1/4 cup Madeira
  • 3/4 pound hot cooked pasta (I used fettuccine)
  • Grated Parmesan cheese, and fresh chopped parsley, for serving
  1. In a large (12-inch) skillet or Dutch oven (I used my Le Creuset), warm the butter over medium heat. Add the onions and cook, stirring occasionally, until they are soft and translucent.
  2. Stir in the sugar and a few grinds of fresh black pepper, and reduce the heat to low. Cook the onions slowly for about 1 hour, stirring occasionally. Patience is key! When they’re done, they should be dark, caramelized, and borderline jammy.
  3. Stir in the Madeira, cook for a few more minutes, and then add the cooked pasta to the pan. Shower on a generous dusting of Parmesan, and using two large spoons, toss the pasta well with the sauce.
  4. Serve with additional grated Parmesan and a sprinkling of fresh parsley.

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