Description
A simple yet flavorful pasta dish that highlights the deep, sweet richness of caramelized onions. Tossed in a savory sauce with a touch of garlic and parmesan, this dish is a perfect balance of simplicity and elegance.
Ingredients
For the Caramelized Onion Pasta:
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 12 oz (340g) pasta (spaghetti, linguine, or fettuccine work well)
- ½ cup heavy cream (optional, for a creamier sauce)
- ¼ cup grated Parmesan cheese, plus extra for garnish
- Fresh parsley, chopped (for garnish)
Optional Add-Ins:
- 1 tablespoon balsamic vinegar (for extra depth of flavor)
- ½ cup white wine (for deglazing)
- Crushed red pepper flakes (for a spicy kick)
- 1 tablespoon fresh lemon juice (for a touch of acidity)
Instructions
Start by heating the olive oil and butter in a large skillet or pan over medium heat. Once the butter has melted and the oil is hot, add the thinly sliced onions. Stir them to coat them in the fat, and then season with a pinch of salt. Cook the onions over medium-low heat, stirring occasionally, for about 25-30 minutes. The goal is to cook the onions slowly, allowing them to release their natural sugars and caramelize into a deep golden brown color.
Patience is key during this step. If the heat is too high, the onions might burn before they caramelize. Stir every 5 minutes or so to prevent them from sticking or burning. You’ll know they’re done when they’re soft, sweet, and deeply browned.
Once the onions are caramelized, add the minced garlic to the pan and cook for an additional 1-2 minutes until fragrant. Then, add the fresh thyme leaves (or dried thyme) and stir to combine. If you’d like to add a splash of balsamic vinegar for extra depth, this is the time to do it. Stir it into the onions and let it cook off for a minute, allowing the vinegar to reduce slightly.
While the onions are caramelizing, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually about 8-10 minutes for dried pasta. Be sure to reserve about ½ cup of pasta water before draining, as you may need it to loosen the sauce later.
Once the pasta is done, drain it and set it aside. If you prefer a creamy pasta, add the heavy cream to the pan with the caramelized onions and stir it in. Cook the sauce for a few minutes, allowing it to simmer gently and thicken slightly. If you’d like to use white wine, pour it in now and let it cook for a minute or two until the alcohol evaporates.
Add the cooked pasta directly to the skillet with the caramelized onion sauce. Toss the pasta in the sauce, adding a little reserved pasta water if the sauce is too thick. The pasta should be coated with the sweet, rich onion sauce.
Once the pasta is coated in the sauce, add the grated Parmesan cheese and toss again. The cheese will melt into the sauce, creating a creamy, savory finish. Taste the dish and adjust the seasoning with more salt, pepper, or even a squeeze of fresh lemon juice for brightness.
Serve the pasta immediately, garnished with additional grated Parmesan cheese and a sprinkle of chopped fresh parsley. For a little heat, you can also sprinkle some crushed red pepper flakes on top.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 550-600 kcal
- Fat: 20-25g
- Carbohydrates: 75g
- Protein: 10g