A generous mound of thinly sliced onions, cooked in butter and olive oil, becomes a fragrant, caramelized sauce with the addition of bouillon, water and a pinch of basil. Toss with cooked pasta and sprinkle with Parmesan before serving.
Photo by: BLOODORFLIES
Posted: Jan. 11, 2007
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Photo by: Jill
Posted: Jun. 24, 2008
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