A generous mound of thinly sliced onions, cooked in butter and olive oil, becomes a fragrant, caramelized sauce with the addition of bouillon, water and a pinch of basil. Toss with cooked pasta and sprinkle with Parmesan before serving.
Brown Butter Lobster, Bacon Crispy Kale and Fontina Pasta
Chicken and Tomato Mozzarella Pasta Bake
Recipe: Bucatini with Vegetarian Ragu