Smothered Onions Sauce

This sauce is built entirely on onions cooked in two stages. First they soften slowly under a cover, then they brown deeply before a splash of white wine and parsley finishes the pan.

Smothered Onions Sauce

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Servings: 46 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 2 Tbsp lard 30 g OR 2 Tbsp butter (30 g) with 2 Tbsp extra virgin olive oil (30 ml)
• 1 1/2 lb onions sliced very thin, about 6 cups (680 g, about 1.4 L)
• Salt
• Black pepper ground fresh from the mill
• 1/2 cup dry white wine 120 ml
• 2 Tbsp chopped parsley 30 ml
• 1/3 cup freshly grated Parmigiano-Reggiano 80 ml
• 1 to 1 1/2 lb pasta 455 to 680 g

Equipment

• Skillet

Method

 

1. Put the lard or the butter with olive oil in a large saute pan, add the onions and a little salt, cover, and cook on very low heat until the onions are very soft, about 1 hour.
2. Uncover, raise heat to medium-high, and cook until the onions turn a deep, dark gold and any liquid has boiled away.
3. Add generous black pepper and adjust salt. Add the wine, raise heat, and stir frequently while the wine bubbles away. Stir in the parsley and take the pan off the heat.
4. Toss with hot drained pasta, adding the Parmigiano-Reggiano as you mix. Separate the onion strands as much as you can so they distribute through the pasta, then serve.

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