Pasta With Onions

I love this recipe.  Cooking the onions on a low heat for a long time gives them a lovely sweet flavour, rather than the usual strong taste.

It is not the fastest, but it uses ingredients that I usually have on hand so there is no need to go out shopping for anything special.

It is also cheap/economical and pretty healthy too.

To serve 4 as a main course:

3 large, sweet onions (or 4 or 5 medium onions)
3 tablespoons of olive or sunflower oil

1 tablespoon (15ml) of tomato puree 
4 fl oz or 110ml or 1/2 cup of chicken stock
salt and freshly ground black pepper

1lb or 500g pasta
2 oz or 50g or 3/4 cup freshly grated parmesan cheese
a knob of butter

Chopped parsley - optional

Peel the onions then slice them thinly.  Heat the olive oil gently in a large frying pan or saucepan and cook the onion over a low heat for about 30 minutes, stirring approx. every 5 minutes until the onions are very tender and have a pale golden colour.

Dissolve the tomato puree into the chicken stock and then add it to the onions and stir gently to mix.

Season with salt and freshly ground black pepper.

Meanwhile cook the pasta in plenty of boiling salted water according to the directions on the packet, then drain it and return to the pan with a knob of butter and the sauce. Stir in the sauce and then add the cheese and toss gently to mix.

Serve immediately into warmed bowls and garnish with the chopped parsley if desired.

If you are of sufficient age to drink alcohol this is excellent accompanied by a glass of red wine.

If like my two tasters, you are too young, you'll have to make do with soft drinks.