Pasta with caramelized onions. A fantastic idea! Totally rich, sensual in the mouth and delicious.
Because I am in Venice, I bought some beautiful flat white onions—cipolle.
I used butter to slowly stew a whole bunch of onions (about 6 cups sliced) for about and hour.
After that I raised the heat the temperature to get them a perfect golden brown, added some wine, black pepper chopped parsley and freshly grated parmigiano reggiano and there it is. A fantastic dish!
I just have to add a personal note. It is really a thrill to feel the connection to Marcella, here in this beautiful city. I can so easily imagine her walking these streets and shopping in the stalls. Thank you again, Marcella, for enriching an already wonderful experience.