Slow-cooked onions turn sweet and jammy and do most of the work in this pasta.
Serves 4
Ingredients
- Steel Pony white onions, 2 lb
- Kaslo Sourdough linguine, 454 g
- Organic Parmesan, 200 g
- Steel Pony fresh thyme, 1 bundle
- Rock Ridge cultured unsalted butter, 1 lb
- From your pantry: Oil, salt and pepper
Method
- Slice all the onions thinly and cook them in 1/4 cup of butter and a tablespoon of oil over medium-low heat with a pinch of salt. Use a Dutch oven or your largest pan.
- Stir the onions every few minutes for 45 to 60 minutes, until they are soft and deep brown. Add a splash of water whenever they start to stick.
- Cook the linguine in well-salted water until it is al dente, and save a cup of the pasta water before draining.
- Toss the pasta with the onions, a handful of thyme leaves, half of the Parmesan, finely grated, and enough pasta water to make it glossy.
- Serve the pasta with the rest of the Parmesan and plenty of black pepper.