Ingredients
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7 tablespoons butter, divided
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8 cups yellow onions, halved lengthwise and thinly sliced (about 2 1/2 pounds)
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3/4 teaspoon salt
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4 clove garlic, minced
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3 tablespoons tomato paste
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1/3 cup dry white wine
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3 cups low-sodium chicken broth or vegetable broth
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2 bay leaves
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1 teaspoon chopped fresh thyme, plus more for garnish
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1/4 teaspoons crushed red pepper
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1/8 teaspoon ground cloves
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2 tablespoons finely chopped oil-packed sun-dried tomatoes
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2 teaspoons balsamic vinegar
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1/4 teaspoon freshly ground black pepper
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16 ounces dried pappardelle or tagliatelle pasta
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shaved Parmesan cheese, for serving
Directions
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Melt 5 tablespoons butter in a very large, deep, heavy-bottomed skillet or an 8-quart Dutch oven over medium heat. Add onions and 1/4 teaspoon salt. Toss to coat in butter. Cook, covered, stirring occasionally, until onions are tender, about 15 minutes. Increase heat to high. Cook, stirring constantly, until onions start to brown, 3 to 5 minutes.
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Reduce heat to medium and add garlic; cook, stirring, until fragrant, about 1 minute. Add tomato paste. Cook, stirring constantly, until mixture begins to darken, 1 to 2 minutes. Add wine to skillet, then use a wooden spoon or spatula to scrape up any browned bits from bottom of pot. Simmer for 2 minutes.
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Add broth, bay leaves, thyme, crushed red pepper, and cloves. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, until liquid is reduced and onions are jammy, with just a bit of liquid at the edges of skillet, about 25 minutes.
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While sauce simmers, cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. Remove sauce from heat.
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Remove and discard bay leaves. Stir in sun-dried tomatoes, vinegar, black pepper, and remaining 2 tabelspoons butter and 1/2 teaspoon salt. Stir cooked pasta into warm sauce, adding reserved pasta cooking water a little at a time until sauce is desired thickness. Serve with Parmesan cheese and garnish with thyme.
Nutrition Facts (per serving)
| 530 | Calories |
| 17g | Fat |
| 78g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 530 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 9g | 47% |
| Cholesterol 94mg | 31% |
| Sodium 476mg | 21% |
| Total Carbohydrate 78g | 28% |
| Dietary Fiber 5g | 17% |
| Total Sugars 16g | |
| Protein 17g | 33% |
| Vitamin C 21mg | 23% |
| Calcium 114mg | 9% |
| Iron 3mg | 19% |
| Potassium 792mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
