Braised Onion Sauce

• Produce

  • 1 1/2 lbs Yellow onions

• Pasta & Grains

  • 3/4 lb Pasta, hot cooked

• Baking & Spices

  • 1 Salt
  • 1 Salt, flaky
  • 1 tbsp Sugar

• Dairy

  • 10 tbsp Butter, unsalted
  • 1 Parmesan, grated

• Beer, Wine & Liquor

  • 1/4 cup Madeira

Found on food52.com

Description

Ingredients

• 10 tablespoons unsalted butter
• 1 1/2 pounds yellow onions, halved and sliced 1/4-inch thick
• 1 tablespoon sugar
• Salt
• 1/4 cup Madeira
• 3/4 pound hot cooked pasta (I used pappardelle)
• Flaky salt, for serving (if needed)
• Grated Parmesan, for serving

Directions

• In a large (12-inch) skillet, 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 pinch of salt, and reduce the heat to low. Cook the onions slowly for about 1 hour, stirring occasionally. Patience is key! When theyre 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 flaky salt if necessary.