Caramelized Onion Pasta with Toasted Breadcrumbs
Caramelized Onion Pasta with Toasted Breadcrumbs
Ingredients
For the Caramelized Onions
- 3 yellow onions, large, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon granulated sugar, optional, helps with caramelization
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar
For the Toasted Breadcrumbs
- 1 cup Panko breadcrumbs
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
For the Pasta
- 1 pound bucatini or spaghetti
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, optional
- 1/2 cup vegetable or chicken broth, if not using wine
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, plus more for serving
Instructions
- 1
Begin caramelizing the onions: In a large, heavy-bottomed pot or Dutch oven, combine the thinly sliced yellow onions, 2 tablespoons of olive oil, and 2 tablespoons of unsalted butter over medium-low heat. Stir well to coat. Add the 1/2 teaspoon of granulated sugar (if using), 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Cook, stirring occasionally, for 45-60 minutes, or until the onions are deeply golden brown and very tender. If they start to stick, add a tablespoon or two of water. Stir in the 1 tablespoon of balsamic vinegar during the last 5 minutes of cooking.
⏱️ 55 min
- 2
While the onions are caramelizing, prepare the toasted breadcrumbs: In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the 1 cup of Panko breadcrumbs, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of kosher salt. Cook, stirring frequently, for 5-7 minutes, or until the breadcrumbs are golden brown and crispy. Remove from heat and set aside.
⏱️ 7 min
- 3
Cook the pasta: Bring a large pot of heavily salted water to a rolling boil. Add the 1 pound of bucatini or spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min
- 4
Finish the sauce: Once the onions are caramelized, add the 4 minced garlic cloves and 1/2 teaspoon of red pepper flakes to the pot with the onions. Cook for 1 minute until fragrant. If using, pour in the 1/2 cup of dry white wine and deglaze the bottom of the pot, scraping up any browned bits. If not using wine, add the 1/2 cup of vegetable or chicken broth instead. Let simmer for 2-3 minutes until slightly reduced.
⏱️ 5 min
- 5
Combine the pasta: Add the cooked pasta to the pot with the caramelized onions. Pour in 1 cup of the reserved pasta cooking water and the 1/2 cup of grated Parmesan cheese. Toss vigorously, adding more pasta water 1/4 cup at a time as needed, until the sauce coats the pasta beautifully and emulsifies into a creamy consistency. Stir in the 1/4 cup of chopped fresh parsley.
⏱️ 5 min
- 6
Serve: Divide the pasta among serving bowls. Garnish generously with the toasted breadcrumbs, additional grated Parmesan cheese, and fresh chopped parsley. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Onion Pasta with Toasted Breadcrumbs
Ingredients
For the Caramelized Onions
- 3 yellow onions, large, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon granulated sugar, optional, helps with caramelization
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar
For the Toasted Breadcrumbs
- 1 cup Panko breadcrumbs
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
For the Pasta
- 1 pound bucatini or spaghetti
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, optional
- 1/2 cup vegetable or chicken broth, if not using wine
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, plus more for serving
Instructions
- 1
Begin caramelizing the onions: In a large, heavy-bottomed pot or Dutch oven, combine the thinly sliced yellow onions, 2 tablespoons of olive oil, and 2 tablespoons of unsalted butter over medium-low heat. Stir well to coat. Add the 1/2 teaspoon of granulated sugar (if using), 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Cook, stirring occasionally, for 45-60 minutes, or until the onions are deeply golden brown and very tender. If they start to stick, add a tablespoon or two of water. Stir in the 1 tablespoon of balsamic vinegar during the last 5 minutes of cooking.
⏱️ 55 min - 2
While the onions are caramelizing, prepare the toasted breadcrumbs: In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the 1 cup of Panko breadcrumbs, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of kosher salt. Cook, stirring frequently, for 5-7 minutes, or until the breadcrumbs are golden brown and crispy. Remove from heat and set aside.
⏱️ 7 min - 3
Cook the pasta: Bring a large pot of heavily salted water to a rolling boil. Add the 1 pound of bucatini or spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min - 4
Finish the sauce: Once the onions are caramelized, add the 4 minced garlic cloves and 1/2 teaspoon of red pepper flakes to the pot with the onions. Cook for 1 minute until fragrant. If using, pour in the 1/2 cup of dry white wine and deglaze the bottom of the pot, scraping up any browned bits. If not using wine, add the 1/2 cup of vegetable or chicken broth instead. Let simmer for 2-3 minutes until slightly reduced.
⏱️ 5 min - 5
Combine the pasta: Add the cooked pasta to the pot with the caramelized onions. Pour in 1 cup of the reserved pasta cooking water and the 1/2 cup of grated Parmesan cheese. Toss vigorously, adding more pasta water 1/4 cup at a time as needed, until the sauce coats the pasta beautifully and emulsifies into a creamy consistency. Stir in the 1/4 cup of chopped fresh parsley.
⏱️ 5 min - 6
Serve: Divide the pasta among serving bowls. Garnish generously with the toasted breadcrumbs, additional grated Parmesan cheese, and fresh chopped parsley. Serve immediately.
⏱️ 2 min