Braised Onion Sauce

• 10 tablespoons unsalted butter
• 1 1/2 pounds yellow onions, halved and sliced 1/4-inch thick
• 1 tablespoon sugar
• 1 pinch salt
• 1/4 cup Madeira
• 3/4 pound hot cooked pasta (I used pappardelle)
• 1 pinch flaky salt, for serving (if needed)
• 1 handful grated Parmesan, for serving

1. 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.
2. Stir in the sugar and a pinch of salt, and reduce the heat to low. Cook the onions slowly for about 1 hour, stirring occasionally. Patience is key! When they're done, they should be dark, caramelized, and borderline jammy.
3. Stir in the Madeira, cook for a few more minutes, and then add the cooked pasta to the pan. Shower on a generous dusting of Parmesan, and using two large spoons, toss the pasta well with the sauce.
4. Serve with additional grated Parmesan, and flaky salt if necessary.

butter, yellow onions, sugar, salt, madeira, pasta, flaky salt, handful

Taken from food52.com/recipes/32815-braised-onion-sauce (may not work)