Top | James Beard's Beard on Pasta
Braised Onion Sauce
(recipe, James Beard)
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.
- ½ lb. unsalted butter
- 1½ lb. onions, peeled and sliced (about 6 medium onions)
- 1 Tbsp. sugar
- ¼ cup Madiera
- Grated cheese
- Melt the butter in a skillet. Add the onions and cook them over medium heat until they are soft and transparent. Stir in the sugar, reduce the heat, and cook very slowly for about 1 hour. Stir in the wine, cook briefly, and pour over a pound of freshly cooked pasta. Sprinkle with grated cheese.