This recipe is lightly adapted from James Beard's "Beard on Pasta." He originally calls for two sticks of butter—which you are welcome to do—but I find (as Molly at Orangette has too) that it works just as well with less. I use pappardelle, but feel free to switch that up. It's only important that you make this dish often. —Kenzi Wilbur
1 hour 15 minutes
4 to 6
1 1/2 pounds
yellow onions, halved and sliced 1/4-inch thick
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 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 flaky salt if necessary.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.