Braised Onion Sauce

Credits

Adapted by Orangette from Beard on Pasta, by James Beard

Ingredients

• 8 Tbsp. (4 oz., or 1 stick) unsalted butter
• 1 ½ lb. yellow onions, halved and sliced about ¼-inch thick
• 1 Tbsp. sugar
• ¼ cup Madeira
• ¾ lb. hot cooked pasta
• Salt, for serving
• Grated Parmesan, for serving

Directions

James Beard’s commentary on this recipe reads, “Long-cooked onions have a naturally sweet taste. This is a substantial sauce, and I like to serve it with a pasta that has body, something like bows or wagon wheels or wide ribbons or macaroni.” I served it with shells.

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, reduce the heat to low or medium-low – keep an eye on your stove and see what seems best – and cook the onions very gently for about 1 hour, stirring occasionally. (Do not cook them too quickly or over too high heat, or they will get dry and papery.) As they cook, they will become meltingly soft and juicy, and they should caramelize to a deep shade of amber. Stir in the Madeira, cook for a couple of minutes to combine, and then add the pasta to the pan. Using two large spoons, toss the pasta well with the sauce.

Serve with a generous sprinkling of salt and some grated cheese.

Yield: about 4 servings Back