Pappardelle With Carmalized Onions

For the onions:
3 T. butter
7 medium yellow onions, halved lengthwise and sliced 1/4 inch thick
1 t. coarse salt
1 T. sugar

For the pasta:
9 oz pappardelle or wide egg noodles
2 T. olive oil
2 garlic cloves, thinly sliced
1/4 c. lemon juice
1/2 c. parsley, chopped

For the onions:
In a large heavy pot, melt butter. Add onions and salt.
Cook, stirring often, until softened and just beginning to brown, 35 minutes.
Reduce heat to med.
Add sugar and cook, stirring often to scrape up any browned bits stuck to bottom of pot, 35 to 40 minutes. (Lower the heat if bottom of pot begins to burn.)
When done the onions should be a deep golden brown and have the consistency of jam.

For the pasta:
Cook pasta in boiling salt water according to package directions.
While pasta is cooking, heat oil in large skillet. Add onions and garlic and cook, stirring frequently until garlic is fragrant, 1 minute.
Remove 1 1/2 c. pasta water from pot and add to skillet. Drain pasta and add to skillet.
Cook, tossing, until liquid reduces to create a sauce that coats pasta, about 3 minutes.
Add lemon juice and toss. Serve pasta topped with parsley.

Makes 4 servings. Total time for onions 1 1/4 hr. Total time for pasta 20 minutes.

Verdict:
This was not bad. I don't think that it would fall under my favorite but it was still good for being so simple. I made some stuffed mushrooms to go with it. They were so good. So good.