Description
This creamy French Onion and Browned Butter Pasta combines rich caramelized onions and nutty browned butter with linguine, heavy cream, and parmesan cheese for a luxurious, comforting dish that’s perfect for a cozy dinner. The pasta is coated in a luscious sauce made by blending sweet onions, golden browned butter, and a touch of pasta water, finished with freshly grated parmesan and fresh parsley for a flavorful and elegant meal in just 40 minutes.
Ingredients
Butter and Onions
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 large yellow onions, thinly sliced into half-moon shapes
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Browned Butter and Pasta
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 8 ounces linguine
- 1 cup (238 g) heavy whipping cream
- 1 cup (100 g) parmesan cheese, grated, plus more for garnish
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Parsley, chopped for garnish
Instructions
- Prepare Onions: In a large non-stick skillet over medium-high heat, melt ¼ cup unsalted butter. Add the thinly sliced onions and sauté for 25-30 minutes, stirring occasionally until the onions become very tender and develop a rich caramel color.
- Season Onions: Sprinkle the onions with ¼ teaspoon kosher salt and ¼ teaspoon black pepper, mixing well to evenly distribute the seasoning.
- Cool Onions: Transfer the caramelized onions to a plate to cool while you proceed with the rest of the recipe.
- Brown Butter: Using the same skillet over medium-high heat, melt ½ cup unsalted butter. Stir and scrape the pan constantly as the butter cooks until it turns a chestnut brown color and emits a nutty aroma. Immediately remove from heat and set aside to cool slightly.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining the pasta thoroughly.
- Blend Onion Mixture: Place the cooled caramelized onions, browned butter, and ½ cup reserved pasta water into a high-powered food processor or blender. Blend until the mixture is smooth and well combined. Alternatively, an immersion blender can be used directly in a bowl.
- Make Sauce: Return the blended onion mixture to the original skillet over medium heat. Add the heavy cream, grated parmesan cheese, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Cook, stirring occasionally, until the cheese melts and the sauce is heated through.
- Toss Pasta: Add the cooked linguine to the skillet with the sauce. Toss thoroughly until the noodles are evenly coated. If the sauce is too thick, add additional reserved pasta water a little at a time to reach the desired creamy consistency.
- Serve: Plate the pasta hot, garnished with extra grated parmesan cheese and chopped parsley for a fresh finish.
Notes
- Caramelizing onions slowly over medium heat enhances their natural sweetness and depth of flavor.
- Constantly stirring and watching the butter while browning prevents burning and ensures a perfect nutty aroma.
- Reserving pasta water is key to adjusting sauce consistency and helps the sauce adhere better to the noodles.
- This dish pairs beautifully with a simple green salad and a glass of white wine for a complete meal.
- The sauce can be prepared ahead and gently reheated before tossing with pasta if needed.
