This recipe is incredibly simple with few ingredients but also incredibly delicious. It is taken from Mark Bittman’s “How to Cook Everything Vegetarian”.
5 to 6 medium to large onions (about 2 pounds)
1/3 c plus 2 T extra virgin olive oil
salt and pepper
1 lb linguine, spaghetti, capellini, fettuccine, or other long pasta
Thinly slice the onions. Put them in a large dry skillet over medium-low heat and cover. Check and stir every 5 minutes. The onions will first give up lots of liquid, and the dry out. (The recipe says this takes 20-30 minutes but it took me about an hour to get mine to the dry stage. The next time I think I will use the crock pot to caramelize the onions.) When the onions begin to brown and stick to the pan, remove the cover. Add the 1/3 cup of olive oil, along with a generous sprinkling of salt and pepper. 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 until it is tender but not mushy.
Taste the onions and adjust the seasoning; drain the pasta, reserving about a cup of the cooking water. In a warm bowl, toss together pasta and onions, along with the remaining oil and a little of the cooking water if necessary to allow the mixture to coat the pasta evenly. Toss with some Parmesan and serve, passing more Parmesan at the table.