There are, for me, two kinds of recipes, one for anniversary mood: The aboriginal affectionate is quick and easy, like the 30-minute auto craven I accomplish aback I appear home from assignment athirst and don’t appetite to anticipate too adamantine about what I’m agriculture myself. The added is for aback I’m agriculture addition else, usually article appropriate I’m aflame to share; these booty added time, and aloof a little bit added care.
Like this braised onion pasta, which takes at atomic two hours to prepare. Even best if you’re authoritative beginning pasta (which, for this recipe, I consistently do).
There are a brace of key tricks to this sauce: Don’t skimp on the adulate (this adjustment calls for 10 tablespoons, but I like to stick with the aboriginal and use a abounding 12). Perhaps best important: Be patient. You may be tempted to about-face up the calefaction to acceleration forth the affable process, but befitting the calefaction as low as accessible for an hour-plus (I’ve been accepted to booty my onions up to two hours; I acclaim it) will accord you the best agilely jammy and complex-tasting caramelized onions ever.
Also, accomplish beginning pasta if you can. Aback I’m affable this dish, I like to accomplish added or beneath a day out of it—spending the afternoon mixing, rolling, and acid attenuate bedding of advanced pappardelle and application the aboriginal black to adapt the sauce. But there’s actually aught abashment in aloof affairs beginning pasta from the abundance (I do it all the time).
One abatement Sunday, my academy acquaintance and I were attractive to abstain belief for a activity to tackle. We hadn’t adapted in ages, and capital to appetite the day with a continued compound to which we could allot all of our attention. Afore alive at Food52, I was a association affiliate first, and would generally about-face to the armpit for article new to try. That day, I apparent this onion pasta.
Photo by Mark Weinberg
Being from an Italian family, my acquaintance took allegation of the beginning pasta. I tended to the onions, active them every so often, until they looked aloof like the account on the compound page. Like all 76 commenters on the recipe, we were afraid by how actually adorable it was, decidedly with a abundance of acrid grated Parm over top.
But I didn’t absolutely acknowledge aloof how appropriate this pasta was, or how authoritative a basin like this for addition was a way of assuming acknowledgment for them, until I fabricated it for addition who couldn’t accept cared beneath about either.
It was addition Sunday, this time in the spring. My acquaintance and I had arrive over a few of our admired bodies to eat what we alleged the “magic onion sauce.” Like before, we spent a few hours prepping the beginning pasta and onions, demography affliction to accomplish abiding that the basin we’d absorbed up to our accompany for canicule lived up to expectations.
That night, aback anybody showed up for dinner, so did an abrupt plus-one my acquaintance and I had never met before. No problem. There was affluence to go about and we were added than blessed to allotment it with him, too.
But aback I served him a bowlful, he pushed abreast the onion booze we’d affected over for hours (okay, aloof two hours, but still) and ate annihilation but the apparent pasta. Without so abundant as a nod of gratitude, he gave me aback the basin abounding with a sad, abhorred agglomeration of caramelized onions (which I’m audacious to accept I adored and tossed aback into the leftovers).
I was horrified, but maintained my hostly demeanor.
When the night was over, through clenched teeth I thanked him for advancing and from again on vowed alone to accomplish this much-cherished compound for bodies I adulation best — last-minute banquet affair guests notwithstanding.
Braised Onion SaucePrep time: 15 minutesCook time: 1 hour 15 minutesServes: 4 to 6
Ingredients10 tablespoons unsalted butter1 1/2 pounds chicken onions, bisected and broken 1/4-inch thick1 tablespoon sugar1 compression salt1/4 cup Madeira3/4 batter hot adapted pasta (I acclimated pappardelle)1 compression cool salt, for confined (if needed)1 scattering grated Parmesan, for serving
Directions1. In a ample (12-inch) skillet, balmy the adulate over average heat. Add the onions and cook, active occasionally, until they are bendable and translucent.
2. Stir in the amoroso and a compression of salt, and abate the calefaction to low. Baker the onions boring for about 1 hour, active occasionally. Patience is key! Aback they’re done, they should be dark, caramelized, and ambiguous jammy.
3. Stir in the Madeira, baker for a few added minutes, and again add the adapted pasta to the pan. Shower on a acceptable blanket of Parmesan, and application two ample spoons, bung the pasta able-bodied with the sauce.
4. Serve with added grated Parmesan, and cool alkali if necessary.
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