Buttery Braised Onion Sauce by Kenzi Wilbur - Recipe Print View

Name: Buttery Braised Onion Sauce by Kenzi Wilbur - Recipe Print View
Ingredients: 10 tablespoons unsalted butter; 1 1/2 pound yellow onions, halved and sliced ¼-inch thick; 1 tablespoon granulated sugar; 1 pinch kosher salt; 1/4 cup Madeira; 3/4 pounds cooked pasta (I used pappardelle); 1 pinch flaky sea salt, for serving (if desired); 1 handful freshly grated Parmesan, for serving

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Buttery Braised Onion Sauce by Kenzi Wilbur - Recipe Print View

Ingredients

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10 tablespoons unsalted butter1 1/2 pound yellow onions, halved and sliced ¼-inch thick1 tablespoon granulated sugar1 pinch kosher salt1/4 cup Madeira3/4 pounds cooked pasta (I used pappardelle)1 pinch flaky sea salt, for serving (if desired)1 handful freshly grated Parmesan, for serving

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Instructions

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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, about 8 to 10 minutes. Stir in the sugar and kosher salt, then reduce the heat to low. Cook the onions for about 1 hour, stirring occasionally. Patience is key. When they're done, they should be dark, caramelized, and borderline jammy. Stir in the Madeira, cook for a 2 to 3 more minutes until the liquid is combined, and then add the cooked pasta to the pan. Shower on a generous dusting of Parmesan. Using two large spoons, toss the pasta with the sauce. Serve with additional grated Parmesan, and flaky salt if desired.