Braise
Buttery Braised Onion Sauce
Popular on Food52
149 Reviews
kdw
October 11, 2023
This was delicious! Who knew 1 1/2 onions and 2+hours of random stirring would be this delicious! My friend was afraid he'd miss the meat, but after dinner he said it was really good and it was as satisfying as a meat stew. Note: the Kroger by me, (the highest volume Kroger in the US, btw) recently decided not to carry Madeira wine, I used sweet vermouth and it worked fabulously. Another note: getting that many onions to soft/clear took at least 25 minutes and then getting it to jammy took another 2 hours. I'd make it again tho since it's not a very active 2 hours.
Smaug
March 15, 2023
All it needed was a dark and stormy night...
I don't see why yellow onions would be languishing in one's pantry- an everyday item if there ever was one- and no, I don't have a dusty bottle of Madeira somewhere but any number of things would serve as well; why not Amarone, since it's a pasta dish? This would work best with fresh pasta, which you could make using the same wine. Dry your pasta as much as you can before saucing.
I don't see why yellow onions would be languishing in one's pantry- an everyday item if there ever was one- and no, I don't have a dusty bottle of Madeira somewhere but any number of things would serve as well; why not Amarone, since it's a pasta dish? This would work best with fresh pasta, which you could make using the same wine. Dry your pasta as much as you can before saucing.
Football1
January 22, 2022
We routinely eat a Middle Eastern dish popular in Syria called Mjedrah. Its just brown lentils and rice with a topping of these jammy onions. Its a peasant dish as its super inexpensive and easy to scale to large families and drop in dinner guests. The onions are the star and so I can't wait to try this pasta incarnation of a beloved "ingredient". Right off the bat, I think you can definitely use way less butter and NO sugar. The onions get sweet as a result of the slow cooking. Also do not even know what Madeira is so I'm toying with a splash of "pomegranate vinegar" (dbis Roman) for a tart substitution. Will make this soon and update my review.
Smaug
March 13, 2023
Madeira is a fortified wine produced on the Portuguese island of Madeira- actually a class of wines, with a considerable range of sweetness. Your vinegar would put you more in line with standard caramelized onion recipes, which is all this really is (with a ton of butter added); other fortified wines would also work well.
MVMPDX
October 20, 2021
I really wanted to like this. It wasn’t bad but it certainly wasn’t worth the time it took. I made this (to the T) with a quick fried pork chop and my boyfriend said, “these buttered noodles taste a little like caramelized onions.”
wwenzel
January 11, 2021
Wonderful recipe. Great with bucatini as well. A suggestion for all those wondering how to get this sauce to "stick" to your pasta: reserve your pasta water and use it. You don't need a lot of it for this recipe (it's not cacio e pepe), but a little bit of that starchy water will make a wonderful sauce that'll make it impossible for your onions NOT to stick to your pasta.
Alyena
November 8, 2020
Made this today and it was marvelous. Couple of suggestions - omit the sugar, use regular yellow onions, not sweet ones, and be patient - don't stir too much. The result is a taste of onion heaven. I used gemelli noodles cooked just al-dente so the dish would have a variance in texture, and when serving I threw in a generous teaspoon of Nadiya Hussein's chili spice paste that I had just made. The spicy-ness of the chili offset the rich onions very nicely. I also threw some roasted aparagus on top. It's definitely a dish to make on a Sunday afternoon, and well worth it.
gerald
October 10, 2020
DELICIOUS! So simple but the complexity of letting the onions transform into something greater in terms of richness and taste just works so well. Yes you must love someone to make this dish, as it took me about an hour and 20 minutes using box pasta at that. But we'll worth it. Subbed balsamic vinegar as I don't even know what madeira is, a pinch of red pepper flakes, and a generous shaving of parmesan. Great comfort meal that hit all the right notes
Brenda
August 30, 2020
I’m excited! I just made this dish and it was fabulous. I had a lot of onions to use and saw this. It seems so simple I thought I must be missing something. I didn’t have fresh pasta, but had to do some shopping anyway. They didn’t have plain fresh pasta, but did have tortellini so got that. I served it with roasted carrots.
Like others, I turned the heat up some after an hour. It never really browned. I think I should have let it brown at the beginning. Excellent!!
Like others, I turned the heat up some after an hour. It never really browned. I think I should have let it brown at the beginning. Excellent!!
Dianne J.
August 19, 2020
Very delicious, but use less than a teaspoon of sugar unless you want this very sweet. Also, 8 tablespoons of butter would be plenty. Raise the temperature a bit to speed the onions.
Smaug
March 13, 2023
A lot of food writers tend to characterize overindulgence in butter as an act of courage, bragging about how much they consume. I like butter, but too much is just gross.
tastysweet
October 12, 2023
I, too was wondering about using olive oil. Only because this recipe is just waiting for a heart attack!!!
Scott C.
June 2, 2020
As a huge fan of onions, I dove head-first into this recipe last night. At the time I was making it I worried that this might be too rich, but based on so many positive reviews here I pushed ahead, even adding fried bacon and frozen peas. When all was done I felt like a dope. Instead of allowing the subtle beauty of the pasta and the savory flavors of an onion to shine through, I ended up with the sweetest, sugariest, richest, and mostly inedible pasta I've ever eaten. A gigantic waste of all the wonderful ingredients and a crushing food failure. Can't wait to toss out the refrigerated leftovers and flag this recipe as one to avoid.
Steven W.
October 18, 2021
Well, you added the bacon and peas. Perhaps that was where it went south?
Sofie
May 10, 2023
Let’s see. Despite knowing that the onions (plus sugar) would be plenty sweet, you added peas. Despite knowing that the 10 tbsp of butter would be plenty rich, you added bacon. Despite putting on a sheepish grin and filing this failure under “silly culinary mistakes best kept to myself”, you blame the recipe and post it twice.
Are people for real? Is this a troll?
Are people for real? Is this a troll?
Sofie
May 10, 2023
Should be “instead of” in the last sentence ffs
Apparently I can’t write when I’m mad
Apparently I can’t write when I’m mad
Scott C.
June 2, 2020
As a huge fan of onions, I dove head-first into this recipe last night. At the time I was making it I worried that this might be too rich, but based on so many positive reviews here I pushed ahead, even adding fried bacon and frozen peas. When all was done I felt like a dope. Instead of allowing the subtle beauty of the pasta and the savory flavors of an onion to shine through, I ended up with the sweetest, sugariest, richest, and mostly inedible pasta I've ever eaten. A gigantic waste of all the wonderful ingredients and a crushing food failure. Can't wait to toss out the refrigerated leftovers and flag this recipe as one to avoid.
sethchan
April 22, 2020
When it says 3/4 pound of pasta, is that dry or cooked?
Ascender
January 13, 2023
3/4 lb is 12 ounces. For 4-6 servings, that is a sensible amount. Given the amounts of butter and onions, 12 oz dry pasta, cooked, makes sense. 12 oz of cooked pasta would be swimming in butter and onions. Proper pasta is lightly dressed with sauce, not swimming in sauce.
lschrader60
March 14, 2020
Made this tonight and it was absolutely delicious. My onions were ready in just over an hour. The parmesan and flaky salt finish the dish perfectly. Will definitely be making this again.
Dharini
January 5, 2020
Has anyone tried blending the onions into a smooth sauce? I'm curious to see if the flavors hold up.
tastysweet
December 23, 2019
Made this and it was awesome. However, we did have to raise the heat a bit, otherwise we wouldn’t have eaten any time soon.
We had the left overs next day. Even better. I added to the recipe, sweet peas and cooked bacon.
Next time less butter. This is a keeper. But would make one day and serve the next.
We had the left overs next day. Even better. I added to the recipe, sweet peas and cooked bacon.
Next time less butter. This is a keeper. But would make one day and serve the next.
tastysweet
December 21, 2019
What could I use in lieu of Medeira wine? I have Marsala in house and Port. Will these work?
Tina M.
December 21, 2019
I used port but added a bit of water to lower the intensity. Came out fine.
LULULAND
December 21, 2019
I used cream sherry, but I feel that dry sherry or Marsala would work fine.
tastysweet
December 24, 2019
Tina, I ended up using 1/2 port and 1/2 dry sherry. Worked fine. Added about a teas. of water.
hmarty28
December 18, 2019
I really liked this recipe! It was very comforting for the early darkness that is wintertime, and my roommate was blown away. Though the onions took about 2 hours to get jammy, it wasn't as if I had to be on top of them every minute. I spent my time watching Mindhunter and drinking wine, as you do. Definitely is something I would make again, though I wonder if there is anything acidic/citrusy that would help cut through the richness a bit. Though I could also stop adding double the cheese to the recipe too, but who wants to do that!? Any suggestions?
Cindy
December 17, 2019
This was wonderful! The time it takes to braise the onions was worth it and the dish is something I'm going to add to my regulars...for those I love. :) I had to use some substitutions...Country Crock Plant butter for the butter, Sweet Vermouth for the Madeira and rigatoni for the homemade pasta. Also, I cooked and crumbled 2 rashers of bacon on top because, you know, bacon. Even with my subs, I think the integrity of the recipe holds true. What a treat!
Angela
December 16, 2019
I grew up eating Onion Sauce, a family specialty from my Dad's [Sicilian] side. The onions were braised with a cut of beef that would be served as the second course. I'd never heard of it outside of my family until I saw Nick Stellino prepare something he called agglassatu, loosely translated as a Sicilian-style pot roast. The flavor is something that will never leave my memory! If you're going to cook any variation of this, be prepared for the fact that your home will carry the unmistakeable aroma for days. I've been known to take an electric fry pan onto my screened porch and do the braise out in the open air!
Nancy E.
December 15, 2019
Why can't the onions be cooked in a good olive oil instead of butter for this recipe? I've slowly cooked thinly sliced onions for other recipes and they're very delicious.
Thanks.
Thanks.
Barbara L.
December 15, 2019
I make my French onion soup with half butter half olive oil. Works and tastes delicious!
sethchan
December 15, 2019
They could be. And they might well be delicious! But the flavor would be different. You could use something other than Madiera, too. And that might be delicious, too. But the flavor would be different.
slotzky
July 15, 2020
Oh, I usually do this with olive oil beef bouillon, but the butter and wine was a nice change. Personally, I don’t think either version “needs” the added sugar.
caroline0ne
November 11, 2019
I'll have to try again with Madeira and one stick of butter (8T instead of 10T.)
koc
November 11, 2019
Delicious! Made with one stick of butter and a dry Marsala. Worth the wait for the slowly cooked caramelized onions! Easy to stir occasionally while doing others things in the kitchen. Can't wait to make it again with Maderia. Thanks for the recipe
Judi L.
November 9, 2019
This was amazing, so delicious. I read the blog first and thought I had to try this, and it was amazing! Definitely don't make it for someone who doesn't appreciate its deliciousness. I followed the original recipe and used 12 T butter and made homemade fresh pasta while the onions caramelized. it was the best!
caroline0ne
November 8, 2019
I never, ever, thought I could eat too much butter. But this 10Tbs was over the top. I substituted Vermouth Rossi for Madeira; but the broth of butter was toooo much. I love sautéed onions; but will not be making this again as there are so many wonderful pastas in the world. Don't see what the acclaim is about this one.
Rob D.
November 8, 2019
You should try it with the Madeira. I’ve made this recipe several times and the Madeira is what makes it so delicious. I imagine it wouldn’t be very tasty with vermouth.
caroline0ne
November 9, 2019
Thanks. I forgot to buy the Madeira; and thought of trying it with Sherry. The sweet vermouth was good; but it was the amount of butter than sank me. Have you used the 10 Tbs. each time?
sethchan
April 22, 2020
I always use the 10 tbs of butter. And always Madeira. Love it.
Upthread, someone suggested using olive oil or combining olive oil and butter. That would make it a bit lighter.
Upthread, someone suggested using olive oil or combining olive oil and butter. That would make it a bit lighter.
Amanda S.
November 7, 2019
I have made this recipe countless times. Hubby loves it as he loves all pasta, and is especially fond of caramelized onions. I love it because I am not fond of cooked tomatoes so this is my pasta. I use sherry in the sauce as it is easier to find for me. Try this you will love it.
LULULAND
November 1, 2019
Made this yesterday in the crock pot. Good idea, but next time I will use a skillet. It didn't caramelize the onions like it should. But the flavor was there. Used cream sherry as I compared the flavor with marsala wine and preferred it. We loved it! thank you
Tracy K.
October 30, 2019
Simple and very delishous, I didn't use the wine and monkfruit sweetener for a lower carb count! Loved it!
GG
October 30, 2019
I made this dish last night and it was absolutely heavenly (you can't go wrong with a stick of butter - am I right?). I substituted chicken stock and a splash of balsamic for the Madeira. The dish was so rich that I skipped the cheese and didn't feel like anything was missing. I will definitely make it again as long as I have the time to babysit those onions.
SandraMostacci
October 19, 2019
Replace Madeira with Marsala and Parm with anchovy and you have Nigella Lawson’s onion anchovy pasta from How to Eat!
Chris E.
October 17, 2019
I'm not sure how anyone could consider this good pasta if it doesn't include garlic!
joanna
October 17, 2019
I don’t eat pasta but I love this sauce. I actually have used Beard’s original recipe too. I pair it with fluffy turkey meatballs. Divine!
Mariam
October 17, 2019
Excuse me, What exactly is "Madeira"?
FoodIsLove
October 17, 2019
Madeira is a Portuguese fortified wine. It can range from dry to sweet depending on the type you buy. I don't buy the "cooking" version; I won't cook with anything I wouldn't drink.
Beth N.
October 18, 2019
If you don't have Madeira on hand you can generally substitute Port or Sherry in a recipe.
Gus S.
October 17, 2019
Saw the recipie today and made it for dinner. Easy and delicious. My wife wants it again soon!
Mandy S.
February 10, 2019
Never tire of this recipe. Take the time to braise it slowly, we use a non stick all clad sauté pan. Works like a charm
Amanda S.
December 11, 2018
My husband is a pasta fanatic/snob and he absolutely loves this dish! I’m not so much of a pasta person, but this is hands down my favorite recipe that I’ve ever made. This is going into our meal rotation!
Sherry W.
September 12, 2018
This is soooo good. I have made it twice in the last month and it is on the menu today. It has a permanent place in my meal rotation.
sethchan
March 7, 2017
Have made this several times—it's delicious. The most recent time, I decided to go full-on James Beard with his two sticks of butter just to be decadent. However, the extra butter diluted the onion flavor. The Food52 version is better!
Leandra
February 13, 2017
just made this last weekend when I truly thought I had NOTHING in the house. The epitome of a pantry dinner because it's way more than the sum of its parts. Didn't even have madeira or a substitute and it was still incredibly delicious!! cannot wait to make again
Travel
December 28, 2016
This is one of the best things I have ever eaten! So good! But so rich I can't eat it very often. What a treat.
Emily
October 30, 2016
It's pretty mis-leading to call these braised onions as the pan isn't covered as the onions caramelize - I only realized halfway through they should be uncovered and took much longer. Otherwise, delicious.
Jan D.
January 19, 2016
Made this for the 1st time and used Marsala wine. didn't have Madeira and my husband and myself loved, loved, loved it. Will make on a regular basis. I didn't measure the amount of pasta, used whole wheat, and it came together great for me. I can still taste the swetness of the onions. YUM
booglix
January 13, 2016
In what world does 3/4 lb of pasta yield six servings? I don't do ten-course tasting menus here at home...
LeadingLatte
January 13, 2016
To be fair, it estimates 4—6 servings and it's easily scaled up. I believe I used more pasta when I made it, but it just depends on your desired pasta/onion ratio.
Amanda S.
December 11, 2018
We were three people eating this, and we each went back for seconds. We did have small, very simple side salads, but for us, 4-6 servings is perfectly accurate. We are not light/picky eaters by any stretch of the imagination; I think the richness of the butter adds some weight to this recipe.
tia
January 13, 2016
I cheat on this one and caramelize the onions in a crock pot. It takes about 8 hours, but they are lazy, lazy hours. I also use Marsala rather than Madeira because that's usually what i have on hand. My sister mixes the onions with ricotta and seasons before mixing it with the pasta, too.
Courtney C.
December 22, 2015
Loved this - so comforting. The pappardelle goes a long way - I used too much (more than the recipe called for). It was still delicious, but next time I want more sauce!
Linnea S.
October 21, 2015
This recipe is absolutely delicious!! I even have dreams about eating it, that's how much I love it! I did use regular white wine instead of the Madeira, but it turned out fantastic anyway!
Dianne J.
March 4, 2015
I did find that you need to turn the heat a bit higher to get caramelization in an hour. Otherwise, it just takes forever.
Nancy H.
March 3, 2015
thanks for this. a keeper. sweet and tasty. recently retired and finally pulled out the pasta machine (have had for years, but never used). pasta + this recipe came out beautifully!! One little tip - don't use red onions - still tastes great!, but colour is not as appealing :-)
ahstone
March 2, 2015
ummmm---two hours and still waiting for anything close to dark brown. The recipe seriously understates time to finish.
Smaug
January 8, 2016
One hour is about right, you must have had the heat too low. It can be fairly high for the first 15 min. or so, until the onions have started to brown.
Bleuchese C.
February 7, 2015
This was a major disappointment for me. I'm no stranger to carmelizing onions as I make French onion soup at least once a month. This just tastes like caramelized onions on pasta. Nothing more nothing less.
Dianne J.
February 4, 2015
Excellent recipe. I used 1 stick of butter plus 2 tablespoons olive oil, but next time I will cut 2 tablespoons of the butter. I don't think there would be any difference with a bit less fat. It has a sweetness, but not overwhelming. If you'd like it less sweet, use only a teaspoon of sugar. I used a bit more onion and a bit more wine than called for. It came out very nicely.
Doug D.
January 24, 2015
I made it as per the instructions and then pre-cooked some italian sausage and added it in right before serving over fresh pasta. It was excellent, but awfully rich with all the butter. I had some left over and put it on top of a grilled rib eye steak last night and it was fabulous as well. The next time I make it I might use 7T of butter instead of 10T.
Tina M.
January 24, 2015
This was soooo good. I used penne as James Beard suggested a tubular pasta (and my pantry stock was limited) and added some broccoli to cook for a couple of minutes with the pasta. New family favorite!
Scott
January 20, 2015
I used half the butter and subbed really good olive oil for the rest. I found it too sweet with the extra sugar along with the Madeira and will leave the sugar out next time. I also liked the one comment about adding mushrooms!
David C.
August 26, 2015
It might depend on the type of Madeira. Some are quite dry but if you get a sweeter one (like the Boal or Malvazia) definitely omit the sugar
beejay45
October 18, 2015
Thank you! I was waiting for someone to mention that there are a wide variety of Madeiras, just as there are sherries. I never buy the sweet, so it hadn't occurred to me t even think of that. However, sugar in caramelized onions is not unheard of -- a good, classic French onion soup starts with caramelized onions, some sugar, some booze, then the liquid to make it "soup." Wouldn't be the same without that hint of sweet in all the more mellow yet robust flavors. So just give this a little different frame of reference when you see that sugar in the ingredients list.
Joyce L.
January 18, 2015
What would James think about some mushrooms, in pasta wide strips, cooked slowly with the onions? I'm thinking he'd go for it. His was my very first cookbook, a paperback found in a remainder pile!
Chastity A.
January 17, 2015
Making this tonight with a "side" of tomato and red wine braised pot roast.... I cant wait!!!
dusty516
January 14, 2015
I think this dish has awakened a love of onions in me; thank you. I think I finally understand what everybody means when they gush on and on about caramelized onions.
hardlikearmour
January 14, 2015
Fantastic dish. I used half ruby port and half amontillado sherry instead of the Madeira. It was not easy to stop eating after a reasonable portion!
ilyana
January 13, 2015
Hi Kenzi, I don't consume alcohol - would it be okay if I substituted the wine for red grape juice with a touch of balsamic vinegar?
LeadingLatte
January 13, 2015
Hi Kenzi, this may be an almost sacrilegious question, but I have a vegan friend coming over for dinner (along with other non-vegans) and I was wondering if you thought a vegan butter or oil would work roughly as well in this recipe, or if the lack of milk fats would change it too much. Thank you!
Kenzi W.
January 13, 2015
Sadly I think it will change it quite a bit -- butter is a strong pillar in this dish -- but I'd sooner try it with a nice olive oil over vegan butter! And make sure you let us know how it works out.
FoodIsLove
January 13, 2015
I used smoked olive oil when I carmelized the onions and didn't use as much butter as the recipe called for (probably only 3 T). I'd try it anyway. The onions really sing in this dish.
LeadingLatte
January 18, 2015
Well I tried it last night with olive oil in lieu of butter (7 Tbsp), and a dried pasta that didnt have egg in it (and just added the parm to each plate for the non-vegans). It was DELICIOUS. Next time I do want to try it in all its buttery, fresh-pasta glory, but my guests were quite in love with it regardless. Thanks Kenzi!
FoodIsLove
January 18, 2015
Thanks for posting the results of your changes. Really helps to know it was a success!
Rob D.
January 12, 2015
Just made this for dinner - unbelievably delicious. It's amazing how much depth of flavor can come from such a simple recipe.
Chauqg
January 12, 2015
A winning combination, Kenzi and James Beard. These simple recipes are the true test of good cooking. Thank You Kenzi. "Peasants eat simply, but they always eat well!" By a friend Corey Aiken.
Doug D.
January 12, 2015
Just read this so I haven't tried it yet, but I can't help think a little sausage added to it (precooked and added at the end) would put this over the moon. I'll let you know.
e B.
January 11, 2015
can't wait to try this one. love the comments and additions to the recipe. i always try it the way it is written first, then, if needed OR wanted, change it up a bit. but first.... excited to try this!!
FoodIsLove
January 11, 2015
Made this tonight for dinner. I'd caramelized some onions earlier today when I saw this recipe. I was out of Madeira and substituted a sweet tawny port. This pasta rocks! I served it with some garlic sauteed spinach and very runny eggs and pine nuts. OMG awesome. Thanks again Food52 for inspiring dinner
Courtenay P.
January 11, 2015
Yes, please! My plans for our evening meal just flew out the window. This is what's for dinner!
Bleuchese C.
January 11, 2015
Can I substitute any red wine? Thinking about making this right now!
Kenzi W.
January 11, 2015
I'd go sherry over sweet vermouth, and sweet vermouth over red wine if that helps!
Timberly
January 11, 2015
Kenzi, you made this sound so wonderful I shared it with Mom before I finished reading how to make it. TY!
Marisa C.
January 8, 2015
I have a vegan friend who has not yet discovered how to make vegan food actually taste good. =( Would this recipe work subbing olive oil for the butter?
TaraP
January 8, 2015
I think you would miss out on the extreme deliciousness of the recipe - the sumptuous amounts of butter, the rich egg noodles and of course the zing added by the grated parmesan cheese. It would simply be pasta with olive oil.
Marisa C.
January 8, 2015
I suspected as much. I'm not vegan myself (I'm an all-atarian) so am trying to find quick, easy, yet tasty things for her to make, that I would eat too! Will search for a proper vegan cookbook. Thanks!
Maria C.
January 11, 2015
You can try earth balance. That's a vegan butter. It melts well and I've used it to sauté onions...might work
neighome
January 11, 2015
You might try Edward Giobbi's Spaghetti alla Foriana instead. The cheese can be served on the side to accommodate a vegan guest.
Rita O.
January 8, 2015
sorry for the question, but what is Madeira? wine of Madeira? how old it must to be?
Rick
January 11, 2015
Madiera is a fortified wine. You'll find it in the section with the sherry, marsala, port etc.
Asaracoglu
January 13, 2015
Madeira is a fortified wine. Since it will be cooked I don't think the quality matters too much, although better is, of course, always better!
TaraP
January 7, 2015
This is a perfect pantry meal, although I'm thinking of making it for my Golden Globes party on Sunday because it is so rich and delicious.
See what other Food52ers are saying.