it Caramelized Onion Pasta It tastes like French onion soup and pasta walking into the sunset together. This is a dish that is both creamy and caramelized, with a delicious deep onion flavor.
For me, with anything Caramelized Onions Destined for greatness. It’s an easy way to elevate any dish and add unmatched depth of flavor. So why not add it to pasta? Only things can be mouth-watering, and this Caramelized Onion Pasta is exactly that – drool-worthy.
You really need to be patient when caramelizing onions. After that, you make your sauce, add the pasta, toast your breadcrumbs, and bring it all together for broil. It’s everything you want in a pasta dish and more.
How to Use Each Variety of Onion
We have used white onions for this recipe, but yellow onions can also be used. You can also use red onion if you have it; Just note that they will change the color of the pasta.
If you’re ever unsure which type of onion to use for which dish, here’s a quick guide:
We used fusilli pasta, but you can use any small pasta. Some other great options include penne, bowtie, or even spaghetti. These have a similar shape and texture to fusilli and will hold the sauce well.
Gruyere or shredded sharp white cheddar cheese would be a great alternative to Parmesan in this recipe. Both of these have a strong, nutty flavor that pairs well with the caramelized onions.
How to Make Caramelized Onion Pasta
- Caramelized Onions: hit the olive oil one in Dutch oven Or big pot Above medium/high heatAdd onions to pot and season â…• teaspoon saltToss and Fry medium low summer for 25-30 minutestossing each 10 minutes Until caramelized and reduced by about half.
- Add garlic and deglaze: Next, add Garlic Add onion and cook for approx. 1 minute Or until fragrant. deglaze the pot red wine And scrape up the brown bits from the bottom of the pot.
- Make the sauce: add balance Salt, Worcestershire sauce, stockAnd Water To the vessel. Bring to a boil over high heat.
- Cook the pasta: add now pasta Add to boiling water and cook until pasta is cooked. al denteThe pasta will cook and the sauce will thicken. Remove the pasta from the flame and let it rest for some time. 10 minutes,
- Toasted Breadcrumbs: Preheat the oven for roasting and set breadcrumbs On a baking sheet. roast for 1-2 minutes Until golden brown.
- Assemble: spread out breadcrumbs to the top of pasta and then top with the remaining parmesan,
- Broil: Transfer the pot to the oven and roast 2-3 minutes or until the cheese has melted And golden brownRemove from oven.
- Rest and Serve: let the pasta rest 5-10 minuteswith top fresh thymeAnd serve immediately. enjoy!
here’s a tip!
For the broth, we used better than bullion pasteWe like the taste and convenience. If you use canned broth, be sure to taste the sauce for salt. The saltier your broth, the saltier your pasta will be.
This caramelized onion pasta can be stored in an airtight container in the refrigerator for a maximum period of 3 daysReheat in the microwave or on the stovetop, adding a splash of water or broth to loosen the sauce if necessary.
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Heat olive oil in a Dutch oven or large pot over medium/high heat. Add onion to the pot and add â…• teaspoon salt. Toss and roast over medium/low heat for 25-30 minutes, stirring every 10 minutes, until caramelized and reduced by about half.
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Add the garlic to the onions and cook for about 1 minute or until fragrant.
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Deglaze the pot with red wine and scrape up the brown bits from the bottom of the pot.
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Add remaining salt, Worcestershire sauce, broth, and water to pot. Bring to a boil over high heat.
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Add the pasta to the boiling water and cook until the pasta is al dente. The pasta will cook and the sauce will thicken.
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Remove the pasta from the flame and leave it for 10 minutes. Preheat the oven for roasting.
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Place breadcrumbs on baking sheet. Fry for 1-2 minutes until golden brown.
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Spread the breadcrumbs over the pasta and then top with the remaining Parmesan cheese.
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Place the pot in the oven and broil for 2-3 minutes or until the cheese melts and turns golden brown. Remove from oven.
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Let the pasta rest for 5-10 minutes, top with fresh parsley and serve immediately.
- We used white onion, but yellow onion can also be used. Red onions can also be used, but they will change the color of the pasta.
- We used fusilli pasta, but you can use any small pasta. For the broth, we used better than bullion paste. We like the taste and convenience.
- If you use canned broth, be sure to taste the sauce for salt. The saltier your broth, the saltier your pasta will be.
- We used Parmesan cheese to top the pasta, but you can also use Gruyere or shredded sharp white cheddar cheese.
Calories: 541 kilo calorie, Carbohydrates: 81 Yes, Protein: 21 Yes, thick: 14 Yes, Fiber: 6 Yes, Sugar: 10 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
