Fettuccine with Caramelized Onions

from Cooking With Wine by Virginia and Robert Hoffman

Published by The Hoffman Press

1 cube butter (or 1/2 cube butter and 1/4 cup olive oil)
8 yellow onions, sliced thin
1 pound fettuccine
1/4 cup Pinot Noir wine
Salt and pepper

Melt butter 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 fettuccine until tender. Drain, rinse, 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. Season with salt and pepper to taste.

Serves 4 to 6.

Serve with a Pinot Noir or your favorite white wine.