This is a fantastic pasta.
I cooked it a few years back for dinner with a friend and despite almost an hour and a half of ribbing that I was cooking a vegetarian dinner – and one primary around onions at that – the ribbing pretty quickly wrapped up after plating.
The flavours are just beautiful. The simplicity, depth, warmth and completeness of it all is just so comforting. The sweetness and texture of the onions after almost one and half hours of cooking. The parmesan. The pasta. I’m excited just thinking about it!
Read those ingredients and then the method and seriously tell me you aren’t thinking how good this dish would be!
(I think I have no choice but to cook this again this weekend!)
½ cup extra virgin olive oil
3 large onions (700gm in all), using a combination of white and red, very thinly sliced
2 fresh bay leaves
2 rosemary sprigs
⅔ cup (160ml) dry white wine
2 tbs chopped flat leaf parsley
⅓ cup freshly grated parmesan
- Place the oil, onion, bay leaves and rosemary in a large frypan. Cover and place over a very low heat. Gently cook, stirring occasionally for at least 45 minutes until the onion is extremely soft.
- Uncover, increase heat to medium-high and cook, stirring, for another 20 minutes or until onion is a deep golden colour. Any liquid should have evaporated by now.
- Season well with salt and pepper (to balance the sweetness of the onion).
- Add the wine, increase the heat to high and cook for 15 minutes, stirring constantly, until the wine has evaporated. Stir in the parsley, cover and keep warm.
- Meanwhile cook the spaghetti in salted water according to instructions and al dente. Drain then add to the pan with the onions and toss over medium heat to combine well.
- Transfer to a warmed serving bowl, top with parmesan then toss thoroughly and serve.