Title: Onion/basl/pasta
Categories: Entree Pasta European
Yield: 1 Servings
| 5 | lb | Onion; sweet |
| 1/2 | c | Olive oil |
| 1/4 | c | Brandy |
| 1/2 | ts | Salt & pepper |
going then start the pasta. Slice the onions nice and thin. In a deep
skillet or dutch oven,toss the onions with the oil, Over med heat,cook til
onions begin to get limp,stir occasionally.Lower the heat and cook til they
form a golden mass, don't brown, stir now and again. Now add the brandy and
cook for 15 to 20,all liquid will-> evaporate. When pasta is ready, take
the basil leaves and slice them fine,mix into the onion sauce,add salt and
pepper to taste, toss with drained hot pasta and top with parmesan.