Comments on: Entirely unmannerly

By: Teresa

Teresa — Wed, 24 Aug 2016 00:15:57 +0000

I made this dish tonight, even though it is near the end of August! I am trying to use up a bumper crop of onions before they start going bad. I had some dried spaetzle in the pantry so I thought I would use that. There was a recipe on the package that was basically the same as this only it was baked and called for swiss cheese. I had a chunk of a really nice gruyere in the fridge so that’s what I used. Oh. My. God! It is really, really, really good! Thanks for a great recipe!

By: Rosasharne

Rosasharne — Mon, 09 Feb 2009 20:03:00 +0000

I must have had this post knocking around in my head for months, because I just saw an edition of Beard on Pasta at the Strand the yesterday and it all came flooding back. I bought the book and read it immediately–it is just so sweet and hopeful. Gives me dreams of lazy sweet late spring days and winter afternoons, once this hell-hole of obligations passes a little. Come visit anytime, Molly, you clearly know how to host and be a houseguest.

By: Emily

Emily — Mon, 05 Jan 2009 03:26:00 +0000

Finally got around to making this tonight, with a side of roasted butternut squash (with garlic and allspice) and stirfried swiss chard.Well, good Lord, but I did wait to long to have it! I kept sneaking bites as I was putting away the leftovers, which is always a good/bad sign.

By: Molly

Molly — Sat, 12 Jul 2008 00:44:00 +0000

Oh! Shae, you’re too nice! Thank you. (And don’t worry, I don’t think you’re crazy.)

By: Shae

Shae — Fri, 11 Jul 2008 13:46:00 +0000

This pasta sauce is so tasty. I made it for dinner two nights ago and have been eating the buttery leftovers for my lunches. It'll have to be a rare treat for me, but I do love this. I'm completely in love with your writing and your blog as well and have just subscribed to Bon Appetit because I heard of your article. Yours is the first blog I ever stumbled across and I have loved reading about your life and love of food. I've also secured for myself a copy of your cookbook and I just can't wait to get my hands on it! Oops - I think I may have just revealed myself as a bit of an Orangette fanatic. Don't think me crazy...

By: Mike

Mike — Wed, 18 Jun 2008 21:43:00 +0000

nice post

By: nikkipolani

nikkipolani — Tue, 27 May 2008 20:04:00 +0000

Molly, I made this recipe over the weekend and loved it – except for the over-the-top richness. I may try it again with half as much butter. Thanks for your delicious descriptions.

By: Mia

Mia — Fri, 23 May 2008 22:46:00 +0000

Dear Molly;I also came upon your column in Bon Appetit and was at once drawn to you as a kindred soul... I grew up admiring Julia and James- and used their books as my first bibles along with the Joy of Cooking,I am having the onions with white wine and Vidalias- and trying 1/2 olive oil and 1/2 butter- Thank you for sharing!

By: Angelique

Angelique — Fri, 23 May 2008 18:04:00 +0000

Hi Orangette! Greetings from Orange, California. We are having the craziest weather (tornadoes, hail, floods, snow, in MAY! in CALIFORNIA!). This recipe is perfect for a cozy night spent figuring out how to relight the pilot on the gas heater, thanks!

By: amisha

amisha — Fri, 23 May 2008 16:09:00 +0000

yum. yum. yum! i love slow-cooked onions so very much. and given that it was 45 degrees when i left NY on monday… well. this sounds just about right for my sunday night dinner when i return 🙂 xo