Golden Garlic and Onion
|Butter||2 Ounce (60 Gram)|
|Extra virgin olive oil||3 Tablespoon|
|Garlic||8 Clove (40 gm), finely chopped|
|Onions||1 Pound, finely sliced (500 Gram)|
|Dry white wine||8 Tablespoon|
|Double cream||6 Fluid Ounce (175 Milliliter)|
|Dried pasta||1 Pound (500 Gram)|
|Freshly grated parmesan||4 Tablespoon (Plus Additional To Serve)|
Melt butter and oil in a heavy-based pot over low heat.
Add garlic, onion, sugar and 1 tsp salt.
Cover and cook gently, stirring occasionally, until very soft, 30 minutes.
Add 1 or 2 tbsp hot water to pan if necessary to prevent browning.
Uncover and turn the heat to medium-high.
Add wine and simmer until just evaporated, 2 minutes.
Stir in the cream.
Heat through and simmer until just thickened, 1-2 minutes.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain and add pasta with parmesan to the hot sauce.
Toss well to coat.
Serve immediately with additional parmesan.