Creating caramelized onions takes some time, so I classify this delicious pasta dish a weekend treat rather than a fast weekday entrée. These caramelized onions, the cornerstone of the dish, take about 30 minutes to prepare.

Start with three pounds of yellow onions, peeled, and cut into 1/4-inch-thick slices through the root end.

In a large deep nonstick skillet, place onions, 3/4 cup water, 2 tablespoons vegetable oil, and 3/4 teaspoon salt. On high heat, cook covered until water has evaporated and onions start to sizzle, about 10 minutes. Uncover and reduce heat to medium-high. Use a rubber spatula to gently press onions into sides and bottom of skillet. Cook without stirring for 30 seconds. Stir, scraping up onions and browned bits; gently press onions onto sides and bottom. Cook without stirring for 30 seconds. Repeat process until softened and well browned, about 15 minutes. In a small bowl, combine 1 tablespoon water with 1/8 teaspoon baking soda; stir mixture into onions and stirring constantly, cook until soda solution evaporates.

Caramelized onions can be refrigerated up to 3 days or frozen for up to a month.

Pasta with Caramelized Onion, Pecorino Romano, and Black Pepper

Yield: 4 servings

INGREDIENTS

2 cups caramelized onion; see above

12 ounces pasta, such as farfalle, penne, or pappardelle

1/2 teaspoon salt, plus salt for cooking water

1 tablespoon unsalted butter

1 tablespoon coarsely ground black pepper

3/4 cup shredded Pecorino Romano or Parmesan cheese, plus more to pass after serving

1/4 cup chopped fresh parsley

1 tablespoon white wine vinegar

PROCEDURE

1. Prepare caramelized onions as directed in story. Set aside. Don’t worry if you don’t have exactly 2 cups.

2. Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente (tender but still a little firm to the bite). Reserve 1 1/2 cups cooking water, and then drain pasta and return it to the pot.

3. While pasta cooks, melt butter in a 10-inch skillet over medium heat. Add pepper and cook until fragrant, about 1 minute. Add onions and salt; cook, stirring occasionally, until onions are warmed through, about 4 minutes.

4. Add Pecorino, parsley, vinegar, onion mixture and 1 cup reserved cooking water to pasta and stir to combine. Season with salt to taste. Serve adjusting consistency with remaining reserved cooking water as needed and passing extra Pecorino separately.

Cooking question? Contact Cathy Thomas at [email protected]

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