Description
Caramelized Onion Pasta: Rich caramelized onions tossed in creamy sauce over al dente pasta. Comforting, flavorful, and perfect for a quick meal.
Ingredients
Scale
- 12 oz (340g) pasta (fettuccine, linguine, or spaghetti work best)
- 3 large yellow onions (about 1.5 lbs/680g), thinly sliced
- 3 tablespoons (45ml) olive oil
- 2 tablespoons (28g) unsalted butter
- 1 teaspoon (5g) granulated sugar (optional, helps with caramelization)
- 2 cloves garlic, minced
- ½ cup (120ml) reserved pasta water
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- 2 tablespoons (8g) fresh thyme leaves or 1 tablespoon chopped fresh rosemary
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Step 1: Prepare the Onions Slice your onions thinly and evenly – consistent size ensures they caramelize at the same rate. Heat olive oil and butter in a large, heavy-bottomed skillet over medium heat until the butter melts and foams slightly. Add the onions and a pinch of salt, stirring to coat them evenly with the fat. Spread them in an even layer and reduce heat to medium-low. This initial coating in fat is essential for beautiful caramelization.
- Step 2: Caramelize the Onions Allow the onions to cook slowly, stirring only occasionally (about every 3-4 minutes) for the first 10 minutes. You’ll notice them beginning to soften and become translucent. Continue cooking for another 15-20 minutes, stirring more frequently as they begin to brown. If you notice any onions sticking or browning too quickly, add a tablespoon of water to deglaze the pan. The onions are ready when they’ve reduced significantly in volume and turned a rich golden-brown color.
- Step 3: Cook the Pasta While the onions caramelize, bring a large pot of water to a boil. Add 1 tablespoon of salt and cook the pasta until it’s 1-2 minutes shy of al dente according to package instructions. Before draining, scoop out ½ cup of the starchy pasta water.
- Step 4: Finish the Sauce Once the onions have caramelized, add minced garlic and cook for 30 seconds until fragrant. Add a pinch of red pepper flakes if using. Pour in ¼ cup of the reserved pasta water, scraping up any browned bits from the bottom of the pan. Add the drained, undercooked pasta directly to the skillet with the caramelized onion sauce.
- Step 5: Combine and Serve Toss the pasta with the sauce over medium heat for 1-2 minutes until the pasta is al dente and the sauce coats each strand. Add the Parmesan cheese and fresh herbs, tossing continuously. If the sauce seems too tight, add more reserved pasta water a tablespoon at a time. Season with freshly ground black pepper and additional salt if needed. Serve immediately with extra Parmesan for sprinkling.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg