Hazırlanışı
1Preheat oven to 375°F. Cook 12 oz elbow macaroni in salted boiling water until al dente, drain and set aside.
2Heat 14g olive oil in large pot over medium heat. Add 300g sliced sweet onion, sweat gently without browning for 20 minutes until translucent.
3Deglaze onions with 15g dry sherry, scraping up browned bits. Simmer until sherry reduces by half, about 2 minutes.