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
- 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.
- 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.
- 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.
- Serve with additional grated Parmesan and a sprinkling of fresh parsley.