Never underestimate the glory of onions – they bring so much to the table and this onion adagio recipe pays tribute to their versatility. This recipe both fries and stews the allium before combining them with spaghetti for a pasta dish replete with luscious flavors and playful textures.
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Spaghetti alla Onion Adagio
Skill Level: Intermediate
Time: 30 minutes
Recipe: Joëlle Néderlants
Ingredients for 4
14 oz. spaghetti
2 yellow onions
breadcrumbs
sugar
cornstarch
extra-virgin olive oil
peanut oil
white vinegar
salt
pepper
Bring peanut oil to 350°F in a medium fry pan. Line a plate or baking tray with paper towels.
Clean the onions and cut them in half. Slice 2 halves into thin discs (1⁄8" thick).
Put cornstarch in a bowl, dredge the discs through it, then fry them. Drain them on the paper towel-lined plate and set aside, covering to keep warm.
Bring a large pot of water to a boil and add salt. Add the spaghetti and cook until al dente and drain. Reserve 2 cups of pasta cooking water.
Cut the remaining onions in 1⁄8" slices.
Heat 1 Tbsp. oil in a nonstick pan over medium-low heat and stew the onions until soft and golden in color, add 2 tsp. sugar, and increase the heat.
Deglaze with 1-2 Tbsp. vinegar, add salt, and mix. Add 1 ladle of pasta cooking water, and continue to cook for a creamy sauce.
In a skillet over low heat, toast 1 cup breadcrumbs with a bit of salt and pepper.
Drain the spaghetti 2 minutes before it takes on an al dente texture and transfer to the pan with the onions. Add 1⁄2 cup pasta cooking water and when nearly finished cooking, add 3⁄4 of the toasted breadcrumbs.
Plate the spaghetti in the form of a bird’s nest, top with the fried onions and the remaining breadcrumbs. Serve.