Ingredients
6tbspbutter
1tbspextra virgin olive oil
3white onions,halved and thinly sliced
8clovesgarlic,minced
1tspwhite sugar
½tspsalt
12ozspaghetti
½cupdry chardonnay
¾cupheavy whipping cream
2tbspparmesan cheese,grated
cracked black pepper,to taste
Preparation
Melt butter with olive oil in a saucepan over low heat. Stir onions, garlic, sugar, and salt into the hot butter and oil. Cover pan and cook until onions are soft and translucent, stirring occasionally, for about 20 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for about 7 minutes, stirring occasionally until cooked through but firm to the bite. Drain and keep warm.
Pour Chardonnay into onion mixture and bring to a boil; reduce heat to low and simmer for 2 to 3 minutes until evaporated.
Stir heavy cream into mixture and simmer for about 2 minutes until slightly thickened.
Transfer spaghetti to a serving bowl and pour onion sauce over pasta; sprinkle with Parmesan cheese and black pepper. Toss to coat.
