Melt 2 tablespoons of butter and 1 tablespoon of extra virgin olive oil in a wide pot over medium-low heat. Once melted, add the sliced red onions. Cook, stirring occasionally, for 40 minutes until the onions are caramelized. You may need to adjust the heat to low as needed to prevent the onions from burning.

Once the onions are a deep golden brown, add 1 teaspoon sugar and ¼ teaspoon kosher salt. Add the minced garlic and sauté over low heat until fragrant, about 1 to 2 minutes. Turn off the heat.

Transfer the onions and garlic to a food processor and pulse until a thick paste forms. Add a splash or two of water to help form a smooth paste, as needed. Set aside.

Bring a large pot of salted water to a boil. Cook according to package instructions. Reserve 1 cup of pasta cooking water. Drain the pasta and set aside.

Turn the pot used to cook the onions to medium heat. Add 1 tablespoon of butter. Once melted, add 1 cup of white wine and bring to a boil over medium-high heat. Simmer rapidly for 5 minutes until the wine reduces by about half.

Add the caramelized onion paste to the wine along with ½ of the pasta cooking water. Bring to a boil and stir to incorporate until smooth. Taste and add salt and pepper. Reduce the heat to low.

Add the kale to the sauce and season with a generous pinch of salt and a pinch of crushed red pepper to taste. Cook for 1 minute until the kale just begins to cook down. Add the rest of the pasta cooking water, the lemon juice, and the Parmigiano Reggiano. Cook for 2 to 3 minutes until the kale wilts and the cheese melts into the sauce. Stir often to create a smooth, creamy sauce. Taste and season.

Add the cooked pasta to the pot and toss to coat. Taste and season. Turn off the heat.

Divide the pasta between plates and finish with more grated Parmigiano Reggiano and freshly minced parsley. Enjoy!