Caramelized Onion Pasta
Caramelized Onion Pasta is a dish that brings comfort and elegance together in one delicious bite. The sweet, golden onions are slowly caramelized to develop a deep, rich flavour that pairs perfectly with long pasta. The addition of Parmesan creates a smooth, creamy sauce, while fresh parsley adds a touch of brightness and color. Simple yet indulgent, this dish is ideal for any occasion, whether it’s a weeknight dinner or a special meal shared with friends. The robust flavours and silky texture make it a satisfying choice for pasta lovers.
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter
- 2 lb onions about 3 large, thinly sliced
- 3-4 garlic cloves thinly sliced
- ¼ tsp crushed red pepper flakes optional
- ½-1 tsp kosher salt (plus more to taste)
- 12 oz linguine or other long pasta or fresh Homemade Pasta (see notes)
- ¼ cup white wine for deglazing
- 1 tsp Worcestershire sauce
- ¼ – ½ cup beef broth
- 1 cup Parmesan finely grated, (divided, plus more for serving)
- ½ cup parsley finely chopped (optional), plus more for serving
- Freshly ground black pepper
Instructions
- Heat the olive oil and butter in a large heavy pot or Dutch oven over medium heat until the butter is melted.
- Add the sliced onions and garlic. Cook, stirring occasionally, until the onions are very tender and deeply golden brown, about 30 minutes. Stir frequently to prevent burning and ensure even caramelization. (Avoid letting the onions become dry and shriveled.)
- Add white wine to the caramelized onions to deglaze the pot, scraping up any browned bits from the bottom.
- Stir in Worcestershire sauce and beef broth.
- If using, add the crushed red pepper flakes and ½ teaspoons of salt. Remove the pot from heat.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1½ cups of the pasta cooking liquid, then drain the pasta.
- Add the cooked pasta and ½ – 1 cup of the reserved pasta cooking liquid to the onion mixture. Stir to combine.
- Gradually add a small handful of Parmesan cheese, stirring until melted. Continue adding the remaining cheese, adjusting with more pasta cooking liquid as needed to create a glossy sauce that coats the pasta.
- Stir in the parsley.
- Divide the pasta among bowls. Top with additional Parmesan, fresh parsley, and freshly ground black pepper.
- Enjoy the rich and flavorful caramelized onion pasta!
Notes
Try this recipe for Homemade Pasta
- Onion Caramelization: For the best results, stir the onions occasionally and let them cook slowly. This will help develop a deep, rich flavor without the risk of burning.
- Adjusting Sauce Consistency: If your sauce gets too thick, just add a little more of the reserved pasta cooking water until you reach the desired consistency.
- Cheese Variation: If you’re looking for a sharper flavor, swap out the Parmesan for Pecorino Romano.
- Storing: Let any leftover pasta cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 3 days.
- Reheating: Reheat gently in a pan over low heat. If the sauce seems too thick, add a splash of water or broth to loosen it up.
Tried this recipe?
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