– 2 tbsp unsalted butter
– 5 medium yellow onions, halved, then sliced under 1/4 in.
– 1 tsp coarse salt
– 1 tsp sugar
– 8-9 oz. wide egg noodles (or pappardelle)
– 2 tbsp olive oil
– 1/4 cup lemon juice
– 1/2 cup parsley.
In a heavy (but not too large) pot, melt butter over medium high. Add onions and salt. Cook until softened and just beginning to brown.
Reduce heat to medium. Add sugar and cook, stirring often, until deep golden brown with a jam like consistency. Let cool completely.
In a large skillet over medium high, heat oil. Add onions and garlic and cook until garlic is fragrant.
Remove 1.5 cups of pasta water and add to skillet. Cook, tossing occasionally, until liquid reduces to create a sauce to coat pasta.
Add lemon juice and toss with pasta. Serve topped with parsley.