Spaghetti alla Cipolla | With Balsamic & Thyme

Peel the red onions, halve them, and slice into thin strips. Peel and finely chop the garlic. Pick the leaves from the thyme sprigs.

Heat olive oil and butter in a large frying pan over medium heat. Add the onion strips, season with a pinch of salt, and gently sauté for about 15 to 20 minutes until wonderfully soft and golden brown caramelised.

Add the garlic and thyme leaves and fry for 1 to 2 minutes until fragrant. Then deglaze with the balsamic vinegar and let simmer gently for another 2 minutes.