Marcella Hazan's Spaghetti with Smothered Onions
My favorite onion-featuring dish: they’re sliced thin, cooked until jammy (at least a half hour) in abundant olive oil, with salt and pepper and over pasta. All thanks to the great Marcella Hazan.
Makes: 4 to 6 servings
Time: 1 hour
2 tablespoons butter
2 tablespoons olive oil
1 ½ pounds onions, sliced very thin, about 6 cups
½ cup dry wh…
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