Caramelized Onion Pasta
Caramelized Onion Pasta
Ingredients
- 2 yellow onions, large, or 3 small, thinly sliced
- 1/4 cup unsalted butter
- 1/2 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 3 cups vegetable broth
- 10 ounces rigatoni, or other preferred pasta
- 1/2 cup Parmesan cheese, grated, or nutritional yeast, plus more for serving
Instructions
- 1
Melt the unsalted butter in a large, deep skillet or Dutch oven over medium-low heat.
⏱️ 2 min
- 2
Add the thinly sliced yellow onions to the melted butter. Reduce the heat to low and cook, stirring occasionally, for 30-40 minutes, or until the onions are deeply golden brown and caramelized. Ensure they do not stick or burn, adjusting heat as necessary.
⏱️ 40 min
- 3
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until the liquid has mostly evaporated.
⏱️ 3 min
- 4
Stir in the Worcestershire sauce and fresh thyme.
⏱️ 1 min
- 5
Add the vegetable broth and the rigatoni (or preferred pasta) to the skillet. Stir to combine, ensuring the pasta is mostly submerged in the liquid.
⏱️ 2 min
- 6
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, and the sauce has thickened. Stir occasionally to prevent sticking.
⏱️ 12 min
- 7
Remove from heat and stir in the grated Parmesan cheese or nutritional yeast until melted and well combined.
⏱️ 2 min
- 8
Serve immediately, garnished with additional Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Onion Pasta
- 2 yellow onions, large, or 3 small, thinly sliced
- 1/4 cup unsalted butter
- 1/2 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 3 cups vegetable broth
- 10 ounces rigatoni, or other preferred pasta
- 1/2 cup Parmesan cheese, grated, or nutritional yeast, plus more for serving
Instructions
- 1
Melt the unsalted butter in a large, deep skillet or Dutch oven over medium-low heat.
⏱️ 2 min - 2
Add the thinly sliced yellow onions to the melted butter. Reduce the heat to low and cook, stirring occasionally, for 30-40 minutes, or until the onions are deeply golden brown and caramelized. Ensure they do not stick or burn, adjusting heat as necessary.
⏱️ 40 min - 3
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until the liquid has mostly evaporated.
⏱️ 3 min - 4
Stir in the Worcestershire sauce and fresh thyme.
⏱️ 1 min - 5
Add the vegetable broth and the rigatoni (or preferred pasta) to the skillet. Stir to combine, ensuring the pasta is mostly submerged in the liquid.
⏱️ 2 min - 6
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, and the sauce has thickened. Stir occasionally to prevent sticking.
⏱️ 12 min - 7
Remove from heat and stir in the grated Parmesan cheese or nutritional yeast until melted and well combined.
⏱️ 2 min - 8
Serve immediately, garnished with additional Parmesan cheese if desired.
⏱️ 1 min