Braised Onion Pasta

Another recipe I got from Orangette (I’m completely obsessed, I know). As I think about it, it seems more like a winter recipe than a summer one. While it’s true that we’ve just had a pretty impressive heat wave, the weather forecast for next Sunday looks downright cold in Montreal, so you might want to try this dish. I used real butter for the onions, and did not suffer from the lactose. I used 6 Tbsp instead of 8 Tbsp; it did seem like a lot, but I had just watched Julie & Julia and I was channelling my inner Julia Child (who I hadn’t known existed until then). And of course, if you’re making this gluten-free, use gluten-free pasta. I had gemelli myself; I think any short “forkable” pasta would do.

8 Tbsp. unsalted butter
1 ½ lb. yellow onions, halved and sliced about ¼-inch thick
1 Tbsp. sugar
¼ cup Madeira (I used white wine)
¾ lb. hot cooked pasta
salt, for serving
grated Parmesan, for serving




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.



Don’t mind the mess on the table. I’ll get it under control eventually!