1cupdry white winelike Riesling or Sauvignon Blanc
2big handfuls fresh spinach leaveschopped if they're large pieces
Heat oil in a large skillet, preferably a cast iron skillet over medium-high heat. Once the oil is hot, sauté the sliced onions until starting to brown and caramelize, about 15-20 minutes; add in a little water if the onions start to cook too fast.
While the onions cook, boil the pasta, but cook for 1-2 minutes less than the package directions tell you, as the pasta will continue to cook in the wine sauce. Drain pasta once cooked.
Once the onions are nice and browned and caramelized, add the smoked paprika, thyme, garlic, salt, and pepper, and continue to cook another 2-3 minutes.
Add the wine to the onions, and bring to a gentle simmer. Add in the pasta and cook until the wine is absorbed and reduced.
Add the butter and the spinach and stir in well, letting the butter melt and the spinach wilt. Taste for salt and pepper. Garnish with additional fresh thyme leaves if desired.