Caramelized Onion Pasta (Rich & Creamy)

Onions get the full caramelizing treatment here, cooked low and slow for close to half an hour until they turn deeply golden and almost jammy, forming the entire base of the sauce for this pasta. A splash of white wine deglazes the pan before broth, cream, and Parmesan build it into something rich and glossy. It's proof that a humble vegetable, given enough time, can carry an entire dish.

Deeply caramelized onions built into a rich, creamy sauce tossed with pasta.

Why You'll Love This Recipe

• Fast: ready in about 50 minutes (10 min prep, 40 min cook)
• Simple: 13 everyday ingredients
• Feeds the family: 4 servings
• Light: about 462 calories per serving

Ingredients

• 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
• 12 ounces pasta (such as fettuccine or spaghetti)
• Salt and pepper (to taste)
• Fresh parsley (chopped (for garnish))

Instructions

1. Bring a large pot of salted water to a boil, cook the pasta according to the package instructions until al dente, then drain and set aside.
2. Heat the olive oil and butter in a large skillet over medium heat, add the sliced onions, sugar, and half a teaspoon of salt, and cook, stirring occasionally, for about 25 to 30 minutes until golden brown and caramelized, lowering the heat if needed to avoid burning.
3. Add the minced garlic to the skillet and cook for another 1 to 2 minutes until fragrant.
4. If using, pour in the white wine to deglaze the skillet, scraping up any browned bits, and let it simmer for a few minutes until mostly evaporated.
5. Pour in the broth and heavy cream, stirring to combine, and let it simmer for about 5 minutes until the sauce thickens slightly.
6. Stir in the grated Parmesan until melted and well incorporated, seasoning with salt and pepper to taste.
7. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce.
8. Divide among serving plates and garnish with fresh parsley and extra Parmesan if desired.

Cooking Tips

• Be patient with the onions — genuine caramelization takes the full 25 to 30 minutes over moderate heat.
• Scrape up the browned bits when deglazing with wine, since that's where a lot of flavor lives.
• Stir the Parmesan in gradually so it melts smoothly into the sauce.

Substitutions

• Vegetable broth can replace chicken broth.
• Half-and-half can replace heavy cream for a lighter sauce.
• Pecorino Romano can replace Parmesan.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently with a splash of cream or broth to loosen the sauce.
• Freezing isn't recommended, since cream sauces can separate once thawed.

Serving Suggestions

• Top with extra Parmesan and fresh parsley.
• Serve with crusty bread on the side.
• Add a simple green salad to round out the meal.

Nutrition (per serving)

Nutrient	Amount
Calories	462 kcal

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