Braised OnionSauce
"This recipe is lightly adapted from James Beard's "Beard on Pasta." He originally calls for two sticks of butter -- which you are welcome to do -- but I find (as Molly at Orangette has too) that it works just as well with less. I use pappardelle, but feel free to switch that up. It's only important that you make this dish often...."
INGREDIENTS
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10 tablespoons unsalted butter
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1 1/2 pounds yellow onions, halved and sliced 1/4-inch thick
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1 tablespoon sugar
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Salt
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1/4 cup Madeira
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3/4 pound hot cooked pasta (I used pappardelle)
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Flaky salt, for serving (if needed)
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Grated Parmesan, for serving
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