Description
This Caramelized Onion Pasta recipe features tender pasta tossed in a rich, creamy sauce made from slowly caramelized onions, garlic, white wine, and Parmesan cheese. It’s a flavorful vegetarian dish that combines the sweetness of onions with the umami of cheese, perfect for a comforting dinner.
Ingredients
Scale
For the Caramelized Onions and Sauce
- 2 large onions, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup vegetable or chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
For the Pasta
- 12 ounces pasta (such as fettuccine or spaghetti)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Caramelize the Onions: In a large skillet, heat olive oil and butter over medium heat. Add the thinly sliced onions, sugar, and 1/2 teaspoon salt. Cook, stirring occasionally, for 25-30 minutes until the onions become golden brown and caramelized. Reduce heat if onions begin to burn to ensure even caramelization.
- Add Garlic: Add the minced garlic to the skillet with the onions and cook for an additional 1-2 minutes, stirring frequently until fragrant but not browned.
- Deglaze the Pan: Pour the white wine into the skillet if using, scraping up any browned bits from the bottom. Allow it to simmer for a few minutes until the wine mostly evaporates, concentrating the flavors.
- Add Broth and Cream: Stir in the vegetable or chicken broth and the heavy cream. Let the mixture simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly and melds together.
- Add Cheese: Stir in the grated Parmesan cheese until fully melted and well incorporated. Season the sauce with additional salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss thoroughly to coat each strand with the creamy caramelized onion sauce evenly.
- Serve: Divide the pasta among serving plates. Garnish each with chopped fresh parsley and extra Parmesan cheese, if desired, and serve warm.
Notes
- Use white wine for deglazing to add depth of flavor, but it is optional and can be omitted for a non-alcoholic version.
- Caramelizing onions is a slow process—patience is key to achieve the rich sweetness.
- For a vegetarian option, ensure the broth used is vegetable-based.
- This dish pairs well with a light green salad and crusty bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
