Caramelized Onion Pasta with Garlic Cream
Caramelized Onion Pasta with Garlic Cream
Ingredients
For the Caramelized Onions
- 3 yellow onions, medium, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon granulated sugar, optional, helps with caramelization
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 12 ounces fettuccine, or pasta of choice
- 1 tablespoon kosher salt, for pasta water
For the Garlic Cream Sauce
- 2 tablespoons unsalted butter
- 4 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth, low sodium
- 1 1/2 cups half and half
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Caramelize the Onions: In a large, heavy-bottomed skillet or Dutch oven, melt the olive oil and 1 tablespoon of unsalted butter over medium-low heat. Add the thinly sliced yellow onions, granulated sugar (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well to coat. Cook, stirring occasionally, for 30-35 minutes, or until the onions are deeply golden brown, very soft, and sweet. If they start to stick, add a tablespoon or two of water to deglaze the pan. Remove the caramelized onions from the skillet and set aside.
⏱️ 35 min
- 2
Cook the Pasta: While the onions are caramelizing, bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta. Drain well and set aside.
⏱️ 15 min
- 3
Prepare the Garlic Cream Sauce: In the same skillet used for the onions (no need to clean), melt the remaining 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes to create a roux.
⏱️ 3 min
- 4
Whisk in the chicken broth gradually, stirring until smooth. Then, slowly whisk in the half and half. Bring the sauce to a gentle simmer, stirring frequently, until it thickens slightly, about 3-5 minutes. Stir in the 1/2 cup of freshly grated Parmesan cheese until melted and smooth. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusting to taste.
⏱️ 7 min
- 5
Combine and Serve: Add the cooked pasta and the caramelized onions to the skillet with the garlic cream sauce. Toss everything together until the pasta is well coated. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency. Garnish with chopped fresh parsley and extra grated Parmesan cheese before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Onion Pasta with Garlic Cream
Ingredients
For the Caramelized Onions
- 3 yellow onions, medium, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon granulated sugar, optional, helps with caramelization
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 12 ounces fettuccine, or pasta of choice
- 1 tablespoon kosher salt, for pasta water
For the Garlic Cream Sauce
- 2 tablespoons unsalted butter
- 4 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth, low sodium
- 1 1/2 cups half and half
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Caramelize the Onions: In a large, heavy-bottomed skillet or Dutch oven, melt the olive oil and 1 tablespoon of unsalted butter over medium-low heat. Add the thinly sliced yellow onions, granulated sugar (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well to coat. Cook, stirring occasionally, for 30-35 minutes, or until the onions are deeply golden brown, very soft, and sweet. If they start to stick, add a tablespoon or two of water to deglaze the pan. Remove the caramelized onions from the skillet and set aside.
⏱️ 35 min - 2
Cook the Pasta: While the onions are caramelizing, bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta. Drain well and set aside.
⏱️ 15 min - 3
Prepare the Garlic Cream Sauce: In the same skillet used for the onions (no need to clean), melt the remaining 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes to create a roux.
⏱️ 3 min - 4
Whisk in the chicken broth gradually, stirring until smooth. Then, slowly whisk in the half and half. Bring the sauce to a gentle simmer, stirring frequently, until it thickens slightly, about 3-5 minutes. Stir in the 1/2 cup of freshly grated Parmesan cheese until melted and smooth. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusting to taste.
⏱️ 7 min - 5
Combine and Serve: Add the cooked pasta and the caramelized onions to the skillet with the garlic cream sauce. Toss everything together until the pasta is well coated. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency. Garnish with chopped fresh parsley and extra grated Parmesan cheese before serving immediately.
⏱️ 5 min