Description
A rich and comforting Caramelized Onion Pasta recipe featuring slowly caramelized onions cooked in olive oil and butter, combined with garlic, white wine, broth, creamy Parmesan sauce, and perfectly cooked pasta. Ideal for a cozy weeknight dinner or a special treat.
Ingredients
Scale
For the Onion 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 the olive oil and butter over medium heat. Add the thinly sliced onions, sugar, and 1/2 teaspoon salt. Cook the onions, stirring occasionally, for about 25-30 minutes until they turn golden brown and caramelized. Reduce the heat if needed to avoid burning.
- Add Garlic: Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant, stirring continuously.
- Deglaze the Pan: If using, pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for a few minutes until most of the wine has evaporated.
- Add Broth and Cream: Pour the vegetable or chicken broth and the heavy cream into the skillet. Stir to combine and allow the sauce to simmer for approximately 5 minutes until it thickens slightly.
- Add Cheese: Stir in the grated Parmesan cheese until it melts and fully incorporates into the sauce. Season with additional salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta directly to the skillet with the sauce. Toss everything together to ensure the pasta is evenly coated with the creamy caramelized onion sauce.
- Serve: Divide the pasta among serving plates. Garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve immediately.
Notes
- Be patient while caramelizing the onions to develop deep, sweet flavor without burning.
- Using white wine is optional but adds a nice depth of flavor.
- You can substitute heavy cream with half-and-half for a lighter sauce, but cream will provide a richer texture.
- Freshly grated Parmesan is best for melt and flavor; pre-grated may not melt as well.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
