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Whole-Grain Spaghetti With Caramelized Onion Sauce
4 main-course servings or
8 side-dish servings
Three pounds of onions might sound like a lot here, but as they cook the onions are gradually reduced to a velvety sweet, pulpy sauce. A touch of tomato and pecorino cheese give the sauce an added punch that is just right for dressing nutty whole-grain noodles.
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 pounds yellow onions, thinly sliced
1 teaspoon salt, or to taste
Freshly ground black pepper
1 tablespoon minced oregano or marjoram
1/2 cup dry white wine
1 1/2 tablespoons tomato paste
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