Linguine with Melted Onions and Cream

Andrew Scrivani for The New York Times

from The New York Times 

submitted by Anne Halsted 

preparation time: about 1 ½ hours 

serves 4 

 

4 tablespoons unsalted butter 

4 tablespoons olive oil 

4 large onions, very thinly sliced (you can do this in a food processor) 

Salt 

½ cup heavy cream 

2 teaspoons tomato paste, more to taste 

ground black pepper 

½ pound linguine or other long, thin pasta 

½ cup freshly grated Parmesan cheese, more for serving 

Finely minced parsley, for serving (optional but recommended) 

 

In a wide skillet with a lid, heat butter and oil over medium heat. When melted, add the onions in batches, stirring to coat. Reduce the heat to very low, cover and cook, stirring often, until very soft and translucent, about 30 minutes. The onions may turn light gold, but they should not be brown. Sprinkle with 1 teaspoon salt, cover and continue cooking until onions are golden and melting into a puree, 30 to 60 minutes more depending on the thickness of the onions. 

 

In a microwave, heat the cream until warm, add the tomato paste and stir until dissolved.   

 

Meanwhile, bring a large pot of water with 1 tablespoon salt to a boil over high heat for the pasta.   

 

When the onions are cooked, stir the cream mixture into the skillet along with a dozen grinds of black pepper. Cook, stirring, until the onion mixture is slightly thickened, 2 to 3 minutes. Turn off the heat. 

 

Add the pasta to the boiling water and cook until tender, then drain and return to the pot. Immediately add the onion mixture and parmesan cheese and toss together.  Taste and adjust the seasonings with salt and pepper, add a little more tomato paste if the mixture needs sweetness or acidity. Serve immediately, sprinkling each serving lightly with parsley, if you would like. Pass more cheese at the table.