Description
This French Onion and Browned Butter Pasta combines rich caramelized onions and nutty browned butter with creamy parmesan sauce, tossed with linguine for a luxurious yet comforting meal. The onions are slowly sautéed to deepen their natural sweetness, while browned butter adds a toasty flavor that elevates the dish. Finished with parmesan and fresh parsley, this pasta is perfect for an elegant dinner or cozy night in.
Ingredients
Units
Scale
Onions
- 1/4 cup (1/2 stick / 57 g) unsalted butter
- 2 large yellow onions, thinly sliced into half-moon shapes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Browned Butter
- 1/2 cup (1 stick / 113 g) unsalted butter, room temperature
Pasta and Sauce
- 8 ounces linguine
- 1 cup (238 g) heavy whipping cream
- 1 cup (100 g) parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Parsley, chopped for garnish
Instructions
- Caramelize Onions: In a large non-stick skillet over medium-high heat, melt ¼ cup unsalted butter. Add the thinly sliced onions and sauté for 30 minutes, stirring occasionally, until the onions are very tender and have a rich caramel color. Season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper, then transfer the onions to a plate and set aside.
- Prepare Browned Butter: Using the same skillet, melt ½ cup unsalted butter over medium-high heat. Stir continuously and scrape the pan to prevent burning. When the butter turns a chestnut brown color and emits a nutty aroma, immediately remove from heat and let it cool slightly.
- Cook Pasta: Bring a large pot of salted water to a boil. Add 8 ounces linguine and cook until al dente, about 10 minutes. Reserve 1 cup of the pasta cooking water and drain the pasta.
- Blend Sauce Base: In a high-powered food processor or blender, combine the caramelized onions, browned butter, and ½ cup reserved pasta water. Blend until smooth and well combined. Alternatively, use an immersion blender directly in a bowl.
- Finish Sauce and Combine: Return the blended onion and butter mixture to the skillet over medium heat. Add 1 cup heavy whipping cream, 1 cup 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 and toss to evenly coat the noodles with the creamy sauce. If the sauce is too thick, add additional reserved pasta water, a little at a time, to reach the desired consistency.
- Serve: Plate the pasta and garnish with extra grated parmesan cheese and chopped parsley. Serve immediately while hot.
Notes
- For best caramelized onions, stir occasionally and be patient to achieve deep flavor and color without burning.
- Use a high-quality parmesan cheese for a richer flavor.
- Reserve pasta water to adjust the sauce consistency and help it cling better to the pasta.
- An immersion blender works well as a substitute if you don’t have a food processor.
- This dish pairs nicely with a simple green salad or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 42 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 130 mg
