Serves 6 to 8
• 2½ lbs. red onions
• ½ cup butter
• 2 large bay leaves
• 3 cloves garlic, minced
• 1 tsp. paprika
• ½ tsp. salt, and more to taste
• 1 cup good dry red wine
• ¼ tsp. thyme
• ¼ tsp. cayenne pepper
• ¼ tsp. dried basil, crushed
• ¼ tsp. dried oregano, crushed
• 1 tsp. chopped fresh sage, or ½ tsp. dried
• 2 cups peeled, chopped tomatoes (with liquid)
• ¼ cup brandy
• 1 tsp. lemon juice
• 2 tsp. white wine vinegar
• fresh-ground black pepper to taste
• 1¼ to 1½ lbs. thin spaghetti
1. Peel the onions, halve them, and slice them rather thickly. Melt the butter in a large pot, add the bay leaves and the garlic and cook them, stirring constantly, for about 1 minute. Add the sliced onions and sauté them over fairly high heat, stirring almost constantly, for at least ½ hour. The onions should be evenly light brown in color. Add the paprika and the salt and stir for another few minutes. Add the wine, herbs, tomatoes, brandy, lemon juice, vinegar, and pepper. Lower the heat and simmer the sauce, stirring occasionally, for about 45 minutes to 1 hour. It should be thick but not pasty.
2. Taste the sauce and correct the seasoning if necessary.
3. Boil the spaghetti in 6 or 7 quarts of salted water until it is just al dente, and drain it immediately. Pour the hot sauce over the spaghetti, toss them together quickly, and serve.
