Caramelized Onion Pasta with Stock
Caramelized Onion Pasta with Stock
Ingredients
For the Caramelized Onions
- 2 yellow onions, large, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta and Sauce
- 8 ounces pasta, such as fettuccine or linguine
- 3 garlic, cloves, minced
- 1 cup vegetable stock
- 1 1/4 cups half and half
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
- Parmesan cheese, freshly grated, for serving
Instructions
- 1
In a large skillet or Dutch oven, heat the olive oil and butter over medium-low heat. Add the thinly sliced onions, granulated sugar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.
⏱️ 2 min
- 2
Cook the onions slowly, stirring occasionally, for 30 to 35 minutes, or until they are deeply golden brown and caramelized. This process requires patience to achieve the desired sweetness and depth of flavor.
⏱️ 35 min
- 3
While the onions are caramelizing, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 12 min
- 4
Once the onions are caramelized, add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Pour in the vegetable stock and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Bring to a gentle simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.
⏱️ 3 min
- 6
Stir in the half and half, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until it has thickened slightly. Taste and adjust seasoning as needed.
⏱️ 5 min
- 7
Add the cooked and drained pasta directly to the skillet with the caramelized onion sauce. Toss to coat the pasta evenly. Stir in the 1/2 cup of grated Parmesan cheese.
⏱️ 2 min
- 8
If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Onion Pasta with Stock
Ingredients
For the Caramelized Onions
- 2 yellow onions, large, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta and Sauce
- 8 ounces pasta, such as fettuccine or linguine
- 3 garlic, cloves, minced
- 1 cup vegetable stock
- 1 1/4 cups half and half
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
- Parmesan cheese, freshly grated, for serving
Instructions
- 1
In a large skillet or Dutch oven, heat the olive oil and butter over medium-low heat. Add the thinly sliced onions, granulated sugar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.
⏱️ 2 min - 2
Cook the onions slowly, stirring occasionally, for 30 to 35 minutes, or until they are deeply golden brown and caramelized. This process requires patience to achieve the desired sweetness and depth of flavor.
⏱️ 35 min - 3
While the onions are caramelizing, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 12 min - 4
Once the onions are caramelized, add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Pour in the vegetable stock and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Bring to a gentle simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.
⏱️ 3 min - 6
Stir in the half and half, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until it has thickened slightly. Taste and adjust seasoning as needed.
⏱️ 5 min - 7
Add the cooked and drained pasta directly to the skillet with the caramelized onion sauce. Toss to coat the pasta evenly. Stir in the 1/2 cup of grated Parmesan cheese.
⏱️ 2 min - 8
If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
⏱️ 1 min