Had some extra onions on hand so I decided to see if I could find a recipe for an onion sauce to go over pasta. It’s on the stove right now.

Note: Not finished yet, but the long slow cooking really reduces the volume of onions. I started with 6 cups and it looks like there are barely 2 cups there now. Will probably up this recipe by at least 50%.

Note 2: Okay, I give it a thumbs up. I didn’t have any white wine, so I used champagne. Also, I took the liberty of adding about a half pound of scallops. After mixing the pasta in with the onion sauce, I quickly cooked up the scallops in butter in a separate skillet; plated the pasta and onion sauce, and then topped with the scallops. Very good.

Note 3 (July 12, 2012): Last night, I made up a pretty good pasta dish based on this sauce. I began by frying up a pack of bacon (chopped). To that I added this onion sauce, ample garlic, a cup of smoked pulled pork, a cup of fresh corn kernels, a cup of frozen green peas, a cup of cotija, and a can of minced clams with juice. Heated till warmed through and the cheese was melted. Served over pasta, and got a thumbs up from Sherry.