I love caramelized onions so I knew this sauce was something I had to make. It is so sweet and delicious. It is also very dense so when I say toss the sauce with the pasta, I mean it. I had to stir it quite a bit to get all the pasta covered. If you love onions you will love this sauce. If you use homemade pasta (which is more absorbent than store bought) Marcella suggests using 1 Tablespoon more butter when starting the sauce.
Smothered Onion Sauce
Adapted from Essentials of Classic Italian Cooking by Marcella Hazan
2 Tablespoons butter
1 1/2 pounds onions, about 6 cups or 3-4 medium onions
Black pepper, freshly ground
1/2 cup dry white wine
2 Tablespoons chopped parsley
1/3 cup freshly grated Parmesan cheese
1 to 1 1/2 pounds pasta
Slice the onions thinly.
Put butter, onion and salt in a large skillet. Cover and turn on the lowest heat setting. Cook for almost an hour, until the onions become very soft.
Uncover, and increase heat to medium-high and cook onions until they become a deep, dark gold color (this took about 20 minutes on my stove), stirring occasionally and until all the liquid has boiled away.
Season with pepper. Taste and add salt if needed. Add wine, increase heat, and stir continuously while wine evaporates. Add parsley and stir.
Toss with cooked and drained pasta. Add Parmesan. Serve immediately.