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Pasta with smothered onions Recipe

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This recipe for Pasta with smothered onions, by , is from The Somerville Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
francie somerville
Added: Monday, October 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Onion Sauce:
1/2c extra virgin olive oil
4qts thinly sliced onions(abt 5 lbs unpeeled)
1/3c chopped garlic
salt & black pepper
1c dry red wine
1/2c chopped mixed herbs: marjoram,savory,lavender,flat-leaf parsley and thyme or 3T crumbled dried herbes de provence

Pasta:

4qts water
1T salt
1lb dried pasta
fresh herb sprigs (same as sauce)
freshly grated parmesan cheese

Directions:
Directions:
To make the sauce, heat the oil in a large saucepan over medium heat. Add onions and toss well to coat with oil. Cover and reduce heat to medium low and cook, stirring occasionally, until the onions just begin to color, about 30 mins.
Remover the cover, add the garlic, increase heat to medium, and season to taste with salt and pepper. Cook, stirring occasionally, until the onions are almost caramelized, at least 25 mins.
Increase the heat to medium high add the wine and cook until the wine evaporates.
Meanwhile, bring the water to a rapid boil in a large pot over high heat. Stir in 1T of salt. Drop in the pasta and cook stirring frequently, until tender but still firm to the bite. Drain and transfer to a heated bowl.
Toss the pasta with the sauce, garnish with herb sprigs and serve immediately. Pass the cheese at the table

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
For a zesty counterpoint, add sauteed spicy sausage to onions, along with the red wine.

 

 

 

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