Braised Onion Sauce

• 10 tablespoons unsalted butter
• 1 1/2 pounds yellow onions, halved and sliced 1/4-inch thick
• 1 tablespoon sugar

Salt

• 1/4 cup Madeira
• 3/4 pound hot cooked pasta (I used pappardelle)

Flaky salt, for serving (if needed)

Grated Parmesan, for serving

1. 1. In a large (12-inch) skillet, warm the butter over medium heat. Add the onions and cook, stirring occasionally, until they are soft and translucent.
2. 2. Stir in the sugar and a pinch of salt, and reduce the heat to low. Cook the onions slowly for about 1 hour, stirring occasionally. Patience is key! When they're done, they should be dark, caramelized, and borderline jammy.
3. 3. Stir in the Madeira, cook for a few more minutes, and then add the cooked pasta to the pan. Shower on a generous dusting of Parmesan, and using two large spoons, toss the pasta well with the sauce.
4. 4. Serve with additional grated Parmesan, and flaky salt if necessary.