Instructions: Peel and slice your onions as thin as possible (I use a mandolin). Melt butter in a saute pan, add onions, set temp to low, and cover. You will be sweating the onions. This is when you add the garlic, sliced as thin as you can, if you are using it. After about 10-12 minutes, lift the lid and give everything a gentle stir, add brown sugar and stir again. Cook onions until they are translucent. Remove cover and continue cooking to let liquid reduce. I usually put chives in the angel hair as it is cooking. Drain it well, toss with a bit of olive oil. For me, I like it with the parmesan on top of the pasta, but underneath the onions. Serve with a nice salad, and I do spinach-cheddar breadsticks with marinara on the side.

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