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Entree
4 servings
30 minutes
2 hours
Chef Alice Waters
1 cup stock onion confit
4 onions
4 tablespoons sweet butter
Salt and pepper as needed
1 tablespoon sugar
3 sprigs thyme
2 cups red wine
1/4 cup red wine vinegar
1/4 cup tarragon or sherry vinegar
4 tablespoons sweet butter
Fettuccine for four
Slice the onions very thin.
Brown the butter in a large pot and add the onions. Season with salt and pepper.
Cover and cook for 5 minutes or so, until the onions begin to soften and release their juices.
Sprinkle with a tablespoon of sugar and cook, covered, another few minutes, allowing the sugar to caramelize slightly.
Then add the leaves of a few sprigs of thyme, the red wine, vinegar, and the 1/4 cup of tarragon or sherry vinegar.
Lower the heat to a slow simmer and cook approximately 1-1 1/2 hours, until the liquid is all but gone and what remains is of a syrupy texture.
Wash the greens, trimming away the large stems and cutting the leaves into wide strips.
Blanch them in the pasta water for 1 minute or so, then add them to the stock. Season with salt and pepper. Add the butter.
Cook the fettuccine, and add to the greens along with approximately half the onion confit. Mix all together and serve.
This is about twice as much confit as needed for the 4 servings of pasta, but it does not cook well in smaller quantities. Either increase the portions of pasta, or store for up to a week and use for hors d'oeuvres, sandwiches, and pizzas.
Spring Version: use fresh, small, whole onions and a mixture of spring garden greens.
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