If you don't like onions - and "like" should be more properly spelled "LOVE" - you're not going to like this dish.
If you are, like me, solidly addicted to onions, then you just might be in for a treat.
This is an adaptation from a recipe I read 25 years or more ago in a cookbook. I have no idea what the original recipe was like, and I can't remember the cookbook. But this dish has been one of my favorites from the very first time I cooked it.
It's simple.
Carmelize some onions.
Cook some angel hair pasta.
Ladle the carmelized onions over the angel hair pasta and chow down!
Done. Bye now. Later. Shortest posting you're likely ever to see from me.
OK, seriously, I'll tell you how to carmelize the onions, but that's about the extent of any actual cooking. And even that's not a big deal.
CARMELIZED ONIONS
Cut up 2 or 3 lbs of onions, in thinnish slices.
Dump them in your crockpot.
Drop in about 1/4 to 1/2 stick of butter (about 1 T per pound of onions).
Turn the thing on medium, go to bed, and 8 to 10 hours later, voila!
Carmelized onions.
I used to spend a couple of hours doing this on the stove top. I like this method muuuuch better.
And you actually might want to start them early in the morning for dinner (I love onions but I'm pretty sure even I don't want to eat them at 8 AM).
OK, seriously, that's it, done, tata, buh-bye.
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