Description
This Caramelized Onion Pasta is a deceptively simple dish that delivers incredible depth of flavor. By taking the time to slowly cook down onions until they are sweet and golden, you create a luxurious base that pairs perfectly with a savory, cheesy butter sauce. With deep umami notes from the balsamic glaze and a rich, creamy coating of melted Parmesan, this pasta tastes like a gourmet meal but requires only a handful of pantry staples.
Ingredients
- 6 oz (180g) dried pasta (any shape)
- 2 medium onions, peeled and sliced into half-rings
- 3 tablespoons butter, divided (2 tbsp for onions, 1 tbsp for sauce)
- 3 oz (90g) block of Parmesan cheese, freshly grated
- 2 teaspoons balsamic glaze
- 1 teaspoon freshly cracked black pepper (plus more to taste)
- 1 generous ladle of starchy pasta water (reserved from the pot)
- Salt (to season onions)
Instructions
Sauté Onions
Melt 2 tablespoons of the butter in a frying pan over medium heat. Add the sliced onions and cook for about 7 minutes, stirring occasionally, until soft.
Caramelize
Add a generous pinch of salt. Reduce heat to low. Cook for a further 25 minutes, stirring occasionally. Goal: You want them deeply golden and sweet, not burnt.
Cook Pasta
Meanwhile, boil the pasta in salted water until al dente. Crucial Step: Before draining, reserve 1 ladle of the starchy cooking water. Drain pasta and set aside.
Glaze Onions
Add 2 teaspoons of balsamic glaze to the onions. Stir well and cook for 3 more minutes on low to let the flavors meld. Remove the onions from the pan and set aside in a bowl.
Make Sauce Base
In the same frying pan (don’t wash it!), melt the remaining 1 tablespoon of butter. Add the 1 teaspoon of black pepper and the reserved ladle of pasta water.
Emulsify
Cook over medium heat for about 1 minute until the liquid thickens slightly and looks glossy.
Combine
Stir the drained pasta directly into the sauce in the pan.
Melt Cheese
Turn off the heat. Add the freshly grated Parmesan cheese. Stir vigorously until the cheese melts and coats the noodles in a creamy sauce.
Finish
Stir the caramelized onions back into the pasta to distribute them evenly. Serve immediately.
Notes
The “Heat Off” Rule: It is vital to turn off the heat before adding the Parmesan. If the pan is bubbling hot, the cheese will seize and become grainy instead of melting into a smooth cream.
Low and Slow: Do not rush the onions! High heat will burn the edges before the natural sugars develop. Patience is the main ingredient here.
Balsamic Glaze vs. Vinegar: Glaze is thicker and sweeter. If you only have vinegar, use slightly less, as it will be sharper and more acidic.
Cheese Quality: Use a block of Parmesan and grate it yourself. Pre-grated cheese contains anti-caking agents that ruin the texture of the sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 Bowl
- Calories: 580
- Sugar: 8g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
Keywords: caramelized onion pasta, french onion pasta, 5 ingredient dinners, parmesan butter sauce, vegetarian pasta recipes, budget friendly meals, balsamic onion recipe