Description
A rich and comforting creamy caramelized onion pasta recipe featuring slowly caramelized onions, a luscious parmesan cream sauce, and a bright hint of lemon, perfect for an indulgent yet elegant meal.
Ingredients
Pasta
- 200 grams dried pasta (or 300 grams fresh)
Onions and Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 2 medium onions (about 450 grams total)
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
- 2/3 cup heavy cream
- 50 grams parmesan cheese, very finely grated
- 1 tablespoon fresh thyme leaves, roughly chopped
- 1 tablespoon lemon juice (plus zest to serve)
- Salt and pepper to taste
Instructions
- Caramelize the onions: Trim both ends off the onions, cut in half lengthways, peel, then slice into ¼-inch thick half circles. Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy-bottomed skillet or Dutch oven over medium heat. Add the onions and cook for 10 minutes until softened, stirring occasionally.
- Slow cook onions: Mix salt through the onions, then reduce heat to low and continue cooking for 40 minutes until they are golden and super soft, stirring often to prevent burning. Add a small splash of water if the onions become too dry. Once done, set onions aside.
- Cook the pasta: Boil pasta in well-salted water, undercooking by about 1 minute from package instructions. Reserve 1 cup of pasta water, then drain the pasta.
- Prepare the sauce: Return the skillet used for onions to medium heat. Add the minced garlic and red pepper flakes (if using), cooking gently for 1 minute until fragrant without browning.
- Add cream and herbs: Pour in the heavy cream and bring to a very gentle simmer, adjusting heat to avoid boiling. Stir in the thyme leaves thoroughly.
- Incorporate parmesan: Gradually add parmesan cheese in 2-3 additions, stirring well and allowing it to melt between each to create a smooth sauce.
- Combine pasta and sauce: Add the cooked pasta, caramelized onions, lemon juice, and ¼ cup reserved pasta water to the sauce. Toss well to combine all ingredients evenly.
- Finish cooking: Let the mixture gently bubble over low heat for 1-2 minutes to finish cooking the pasta and thicken the sauce, adding more pasta water as necessary to maintain a saucy consistency.
- Season and serve: Check seasoning, adjust salt and pepper as needed. Serve immediately topped with extra parmesan and grated lemon zest if desired.
Notes
- Stir onions often during caramelization to prevent burning and add a splash of water to maintain moisture.
- Undercooking pasta slightly helps it finish cooking in the sauce, preventing mushiness.
- Keep the cream sauce at a gentle simmer to avoid curdling or boiling.
- Lemon zest to garnish adds a fresh brightness complementing the creamy sauce.
- Use a heavy-bottomed skillet or Dutch oven for even, consistent heat during caramelization.
