Fettuccine with Caramelized Onions
8 yellow onions, sliced thin
1 cube butter (or 1/2 cube butter and 1/4 cup olive oil)
1/4 cup Marsala or Madeira wine
1 pound linguine
Salt and pepper to taste
Melt butter and olive oil in a large skillet. Mound sliced onions high in the pan; they will cook down considerably. Cook over medium-high heat, with minimal stirring, for 1 hour, or until the onions are a deep caramel color.
Cook the linguine until tender. Drain and place in a warm serving bowl.
Add the wine to the onion mixture and cook over medium-high heat for a few minutes to deglaze the pan.
Add the onion mixture to the warm pasta and toss to combine. Add salt and pepper to taste.
Serve with Louis Martini Sangiovese, Serves 4.
Recipe courtesy of Louis M. Martini Winery.
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