Succulent, velvety earthiness in the farm stand now.
Saute in butter.

Eat. Or:

Saute some fresh onions in olive oil just to the brink of burnt. ** Add a little white wine or water, scrape the fond (the stuck goodies) into the onion mix, saute again to the brink of burnt. Add a little more wine or water, saute again. This process will bring out the sugars which is the carmel in caramelized onions. Add the sauteed mushrooms to the caramelized onions. Add a little cream. How much cream? Just enough to coat the spaghetti you are going to pour this over.

Add a light dusting of Pecorino Romano cheese.
Eat and saveur Groan with gastronomical delight.

** Ordinary onions work better than the sweets. The sweets (walla walla, etc.) break down too fast, turn to mush before their sugars have a chance to caramelize.

Also, slice onions pole to pole rather than around the diameter. This also helps them retain their girlish figures. (as opposed to turning to mush).

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