Spaghetti with onions from Venice: Four Seasons of Home Cooking (page 48) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hlange on August 26, 2024

    I was surprised I liked this as much as I did. The entire dish takes on the very sweet flavor of caramelized onion. You're eating the onions themselves as if they were another noodle and it's surprisingly amazing. I'm not sure how small onions run in Italy, but I cut back on the quantity of "medium" onions I used and I'm glad I did. I think there would have been more onion than spaghetti in this dish if I hadn't. I also caramelized the onions longer than the stated 15 minutes in the first step, and kept refreshing the stock during the last 10 minutes of cooking. I would absolutely make this lovely dish again.

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