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Mar 20, 2005 07:45 PM

Marcella Hazan's Smothered Onion sauce

  • b

I just made another excellent Marcella Hazan recipe. Smothered onions pasta sauce with spaghetti. It's essentially slow cooking 6 cups of sliced onions for an hour, then adding 1/2 cup of white wine and 2 Tblsp parsley. It was excellent!

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  1. Oh, there's something I haven't made in a long time. It's like remembering you haven't called a dear friend in months. Let me go through "Essentials of Classic Italian Cooking" and make sure I still have her number...

    3 Replies
    1. re: brookmonton

      nice analogy....

      do you use white or yellow onions in this recipe? I have always thought of white as milder tasting, and yellow as more complex. Any idea if one works better than the other?

      1. re: kate

        I used yellow onions because I thought white onions might become too sweet.

        1. re: brooklynmasala

          I made this tonight, and used yellow onions as you suggested.

          Lovely, and very easy. Made it as directed, but loosened the sauce with a bit of pasta water whilst tossing it with the pasta. The parsley is very important for cutting through the sweetness. I initially used trevigiano stagionato (a hard, aged cheese, similar to parmesan), but then had a brain wave and grated some scamorza affumicata in as well (smoked,softish white cheese). I think it would also be good with some crumbled blue cheese, and next time I think I will add some lemon zest.