Linguine With Melted Onions and Cream

Step 1

In a wide skillet with a lid, heat the butter and oil over medium heat. When melted, add the onions in batches, stirring to coat. Reduce the heat to very low, cover and cook, stirring often, until very soft and translucent, about 30 minutes. The onions may turn light gold, but they should not brown.

Step 2

Sprinkle with 1 teaspoon salt, cover and continue cooking until onions are golden and melting into a purée, 30 to 60 minutes more depending on the thickness of the onions.

Step 3

In a microwave, heat the cream until warm, add the tomato paste, and stir until dissolved.

Step 4

Meanwhile, bring a large pot of water with 1 tablespoon salt to a boil over high heat for the pasta.

Step 5

When the onions are cooked, stir the cream mixture into the skillet along with a dozen grinds of black pepper. Cook, stirring, until the onion mixture is slightly thickened, 2 to 3 minutes. Turn off the heat.

Step 6

Add the pasta to the boiling water and cook until tender, then drain and return to the pot. Immediately add the onion mixture and Parmesan cheese and toss together. Taste and adjust the seasonings with salt and pepper; add a little more tomato paste if the mixture needs sweetness or acidity.

Step 7

Serve immediately, sprinkling each serving lightly with parsley, if you’d like. Pass more cheese at the table.