40 g/ 1 1/2 oz butter 4 tablespoons olive oil 400 g/14 oz white onions, thinly sliced 275 g/10 oz fresh tagliatelline
50 g/2 oz Parmesan cheese, freshly grated salt and pepper


1.Heat the butter and oil in a flameproof casserole. Add the onions and cook over a low heat, stirring occasionally, for 5-10 minutes until translucent, then season with salt.
2. Meanwhile, cook the tagliatelline in a large pan of salted, boiling water until al dente, then drain and tip into the casserole.
3. Season lightly with pepper and toss. Remove from the heat and sprinkle with the Parmesan.

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