Pasta with Caramelized Onions

from Mark Bittman


5 or 6 medium to large onions (about 2 pounds)
1/3 c. plus 2 T extra virgin olive oil
salt and pepper
1 pound pasta
Freshly grated parmesan

Thinly slice the onions.  Put them in a large dry skillet over medium-low heat and cover.  Check and stir every 5 min.  The onions will first give up lots of liquid, then dry out; after 20-30 min, when they begin to brown and stick to the pan, remove the cover.  Add the 1/3 c. olive oil, along with a generous sprinkling of salt and pepper.  Turn the heat up to medium.  Bring a large pot of water to a boil and slat it.  Continue to cook the onions until they are uniformly brown and soft, almost pasty, 10-20 min. more.  Cook the pasta until tender but not mushy.  Taste the onions and adjust the seasoning; drain the pasta, reserving a cup of cooking water.  In a warm bowl, toss together the pasta and onions, along with remaining oil and a little of the cooking water if necessary to allow the mixture to coat the pasta evenly.  Toss with some Parmesan and serve, passing more Parmesan at the table.