going then start the pasta. Slice the onions nice and thin. In a deep skillet or Dutch oven, toss the onions with the oil, Over med. Heat, cook until onions begin to get limp, stir occasionally. Lower the heat and cook until they form a golden mass, don't brown, stir now and again. Now add the brandy and cook for 15 to 20, all liquid will evaporate. When pasta is ready, take the basil leaves and slice them fine, mix into the onion sauce, add salt and pepper to taste, toss with drained hot pasta and top with parmesan.

Per serving: 1868 Calories (kcal); 111g Total Fat; (55% calories from fat); 24g Protein; 176g Carbohydrate; 0mg Cholesterol; 773mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 30 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates