Spaghetti and Onions

2 1/2 pounds red onions
1/2 cup (1 stick) butter
2 large bay leaves
3 garlic cloves, peeled and minced
1 teaspoon paprika
1/2 teaspoon salt, and more to taste
1 cup good dry red wine
1/4 teaspoon thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon dried basil, crushed
1 teaspoon chopped fresh sage (or 1/2 teaspoon dried)
2 cups peeled, chopped tomatoes, with liquid
1/4 cup brandy
1 teaspoon lemon juice
2 teaspoons white-wine vinegar
Pepper, to taste
1 1/4 to 1 1/2 pounds thin spaghetti

Peel the onions, halve them and slice them rather thickly. Melt the butter in a large pot and add the bay leaves and the garlic and cook them, stirring constantly, for about 1 minute. Add the sliced onions and saute them over a fairly high heat, stirring almost constantly, for at least 1/2 hour. The onions should be evenly light brown in color.

Add the paprika and the salt and stir for another few minutes. Add the wine, herbs, tomatoes, brandy, lemon juice, vinegar and pepper. Lower the heat and simmer the sauce, stirring occasionally, for about 45 minutes to 1 hour. It should be thick, but not pasty.

Taste the sauce and correct the seasonings if necessary.

Boil the spaghetti in 6 or 7 quarts of salted water until it is just al dente, and drain it immediately. Pour the hot sauce over the spaghetti, toss quickly and serve.

Makes 6 to 8 servings

— "The Vegetarian Epicure, Book Two," by Anna Thomas


Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.
COUPON OF THE WEEK