Adapted from Food 52 and James Beard
~from Savoring Time in the Kitchen
Serves 4 to 6 (small first-course portions)
6-8 tablespoons unsalted butter
1 1/2 pounds regular yellow (not sweet) onions, halved and sliced 1/4-inch thick
1 tablespoon sugar
Salt
2 Tablespoons Madeira (original recipe calls for 1/4 cup), can also use dry sherry
3/4 pound hot cooked pasta (I used fettuccine but papparadelle is also recommended)
Sea salt, for serving (if needed)
Grated Parmesan, for serving
Note: Save a little of the pasta cooking water in case the sauce needs a little more liquid.
Melt the butter in a large (12-inch) skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and translucent, being careful not to burn them. Reduce the heat to low and stir in the sugar and a pinch of salt. Continue cooking the onions slowly for about 1 hour, stirring occasionally. They should be dark, caramelized and gooey.
Add the Madeira to the onions and cook for a few more minutes, then add the cooked and drained pasta to the pan. Add a few tablespoons of grated Parmesan, and toss the pasta with the sauce until mixed together. Add just a little pasta cooking water, if desired.
Serve with additional grated Parmesan and some sea salt, if needed.