Linguine with Slow-Cooked Onions
Instructions:
When cooked slowly, onions turn so sweet that they need
plenty of salt, pepper, and Parmesan, or this preparation
ends up one-dimensional. But with those simple additions,
the dish is perfectly balanced. If you like, add a few
anchovies, capers, olives, or a little vinegar near the end
of cooking.
5 or 6 medium to large onions (about 2 pounds)
1/3 cup plus 2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 pound linguine or other long pasta
Freshly grated Parmesan cheese
MAKES: About 4 servings
TIME: About 1 hour
- Slice the onions thinly; this is a good job for the food processor’s slicing disk. Put them in a large dry skillet over medium-low heat, cover, and cook, checking and stirring every 5 minutes. The onions will first give up lots of liquid, then dry out; after 20 to 30 minutes, when they begin to brown and stick to the pan, remove the cover.
- Add 1/3 cup of the olive oil, along with a healthy sprinkling of salt and pepper. (You can make the sauce up to this point; cover and refrigerate for up to 2 days.) Turn the heat up to medium.
- Bring a large pot of water to a boil and salt it. Continue to cook the onions until they are uniformly brown and soft, almost pasty, 10 to 20 minutes more.
- Cook the pasta in the boiling water until tender but not mushy. When it’s done, drain it, reserving about 1/2 cup of the cooking water. Taste the onions and adjust the seasoning as necessary; add the remaining 2 tablespoons olive oil and a little of the reserved water.
- Drain the pasta and toss it with the onions and some Parmesan, adding a bit of the reserved water if the mixture seems dry. Serve, passing additional Parmesan at the table.