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Spaghetti With Smothered Onions




Source of Recipe


Internet


List of Ingredients




1 1/2 tablespoons lard*
5 tablespoons olive oil
1 1/2 pounds onions, sliced very thin
Salt
Freshly ground pepper
1/2 cup dry white wine
2 tablespoons chopped parsley
1/2 pound spaghetti
4 to 5 quarts boiling salted water
1/3 cup freshly grated Parmesan cheese

*This recipe calls for a combination of lard and olive oil. If you object to lard, you may substitute olive oil.


Recipe



Place lard, olive oil and onions in large saute pan. Cover pan and turn heat on very low. Cook 45 minutes.

Uncover pan, raise heat to medium-high and cook onions until dark, deep gold. (Onions will throw off much liquid. Liquid will evaporate by time onions are well browned.)

Season to taste with salt and pepper. (Onions are sweet, and need adequate amount of seasonings.) Add wine and raise heat to high. Stir until wine has evaporated. Add parsley, stir and remove from heat.

Cook spaghetti until al dente in boiling salted water. When nearly done, turn heat on pan with onions to medium-low. Drain pasta. Add to onions and toss over medium-high heat about 30 seconds.

Turn into warm serving bowl. Add cheese, toss thoroughly and serve at once.