Onion Tagliatelle

Preparation:

Preparation: Slice the white onions into very thin slices, simmer them slowly in a pan with a drizzle of extra-virgin olive oil and a ladle of water for a good 40 minutes, until the onions are mushy. Dust them with a spoonful of flour and mix with a little milk, until you get a sort of rather liquid béchamel sauce, otherwise it dries out the pasta. Add salt and grind the pepper, then cook the tagliatelle al dente and sauté them in the sauce. Serve immediately with a sprinkling of grated Parmesan.