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Melt the butter in a large saucepan over low heat. Add the onions, sugar, and salt, stirring well to combine. Cover and continue to cook over low heat, stirring occasionally, until the onions are jammy and deeply caramelized, at least 1 hour, and preferably up to 2 hours.
Add the Madeira to the saucepan, increase the heat to medium-low, and cook until the Madeira has reduced slightly and the mixture has thickened, about 5 minutes more.
Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta, reserving about ½ cup of the pasta cooking water.
Add the cooked pasta to the saucepan with the caramelized onions, tossing well to coat. If the sauce seems too thick, add a splash of the reserved pasta cooking water to loosen it up. Season with additional salt to taste.
Serve the caramelized onion pasta in bowls, sprinkled with flaky sea salt and freshly grated Parmesan.