1 lemon
1 sm. red onion
1 lb. white or yellow onions
1/4 c. olive oil, preferably imported
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
Pinch of sugar
1 red bell pepper
2 oz. Parmesan cheese, preferably imported
1/2 lb. angel hair pasta (capelli d'angelo) or capellini
2 to 4 tbsp. unsalted butter
2 tbsp. fresh parsley, chopped

Wash lemon, dry, and cut in half lengthwise. With paring knife, remove peel from one half of lemon, avoiding white pith; reserve remaining half for another use. Peel red onion; cut into thin slices, separate into rings, and set aside. Peel and quarter white or yellow onions; cut into thin slivers. Your will have about 1/2 cup red onion and about 2 cups white or yellow onions. Heat oil in flameproof casserole over low heat. Add lemon peel and saute 2 minutes. Stir in slivered onions, salt, pepper, and pinch of sugar. Raise heat to medium, cover the casserole, and simmer, stirring occasionally to prevent sticking, 20 to 30 minutes or until onions are well browned.

Bring 3 quarts of water to a boil over high heat. Wash and dry red bell pepper. Halve, core, and seed pepper, and cut into 1/8 inch thick strips. Set aside. Grate Parmesan to measure 1/2 cup. Set aside. Add pasta to boiling water and, after water returns to a boil, cook about 30 seconds for angel hair pasta or 2 to 3 minutes for capellini. Turn pasta into colander to drain. Add pasta to onions in casserole and toss gently. Add red onion rings, pepper strips, butter to taste, parsley, and 1/4 cup grated Parmesan to pasta, and toss. Divide pasta among bowls and serve with remaining Parmesan.