Ingredients:
- 2 yellow onions
- 6 tablespoons butter, room temperature
- Kosher salt & black pepper
- A sprinkle of red pepper flakes
- Your choice of pasta (long noodles work best here)
Directions
Slice onions. I used a mandolin. Set 2 tablespoons aside.
Add 2 tablespoons of butter to a large skillet over medium heat. Once melted add the onions. Generously season with salt and pepper. Cook until golden and jammy, 25-35 minutes. Stir often and lower heat if needed. I added a couple of splashes of water throughout this time to deglaze the pan.
Boil pasta in salted water. Do not drain but add to skillet with onions using a slotted spoon. Leave the water in the pot.
Add the 2 tablespoons of reserved onion, the rest of the butter and 1/4 of the pasta water. Toss all together. Add more pasta water if you want a different consistency.
*Recipe from Food52.
