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Author Notes: 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
Serves 4 to 6
tablespoons unsalted butter
pounds yellow onions, halved and sliced 1/4-inch thick
pound hot cooked pasta (I used pappardelle)
Flaky salt, for serving (if needed)
Grated Parmesan, for serving
- 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.
- This recipe is a Community Pick!