How to Make Caramelized Onion Pasta

By Kenzi Wilbur • January 7, 2015 • 3 Comments If you're like us, you look to the seasons for what to cook. Get to the market, and we'll show you what to do with your haul. Today: A humble pasta you'll be skeptical of -- and yet another recipe from James Beard that teaches us to have faith. It took us 47 emails to figure out what we’d serve. We bounced from side to main to starter and back to main, virtually piling chana masala on top of chard and Gruyère panade on top of broiled mushrooms and mozzarella. Someone had the enlightened idea to address cocktails circa email 25. (Pamplemousses, if you’d like to know.) We had a globally-confused menu yielding enough to feed 20 but destined for only our small group, but it didn't matter: It was a dinner party comprised solely of recipes from Molly Wizenberg’s Orangette. Excess was in order.   But the story arc of our epic thread peaked high and early. Following are emails 11 and 12, edited for clarity:  The reason why all capital letters was a justified choice is disguised in a very short ingredient list from an almost middle-aged book. This braised onion sauce comes from Beard on Pasta, authored by the same man who expects us to put sieved egg yolks in our shortcakes; who dares us to put 40 cloves of garlic in our chicken; and who requests that we make lovely little tea sandwiches and fill their pillow-y insides with nothing but butter and raw onion.Â