Make no mistake, eating this dish is a phenomenal experience. This is a dish of the simple folk, the Greeks that had limited money to spend on food. But this is a culinary marvel, comfort food for us as children, cementing our lifelong love for sautéed onions.
Lots of onions!
Here’s the recipe.
1 pound spaghetti (NOT angel hair, not ziti, not rigatoni . . . Just spaghetti)
1/2 pound butter (Not margarine)
5 large onions, cut into thick slivers not cubes (I prefer sweet yellow onions like Vidalia.)
3/4 cup freshly grated parmesan cheese
Salt and pepper to taste
Boil pasta in salted water until it reaches the al dente stage.
In the meantime, sauté onions in 2 tablespoons of the butter.
Add salt and sugar to onions as they caramelize. Onions are done when they are transparent and some of them are golden brown. Set aside.
Drain cooked spaghetti into a colander. If it wants to stick together, rinse it with just a bit of water.
Place the rest of the butter in the pan you cooked the spaghetti in. Sprinkle with salt and cook until it turns golden brown. Do not let it scorch.
Remove from heat and add spaghetti as you toss it gently to distribute butter evenly. It will sizzle when you dump it into the pan, so be ready to toss.
Add parmesan and toss to distribute, adding salt and pepper to taste.salt and pepper to taste.
Rewarm the onions if necessary and pour them into the pasta. Toss to mix.