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Caramelized onion pasta

Caramelized onion pasta

By Harper Ngo
20’ Prep time
25’ Cook time
45’ Total time
541 Calories
6 Serving

Summary

This caramelized onion pasta tastes as if french onion soup and pasta rode off into the sunset together. it’s a dish that is both creamy and caramelized, with deliciously deep flavors from the onions.
Harper Ngo 0 Followers

Step by Step

Step 1
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Step 1

Heat the olive oil in a Dutch oven or large pot over medium/high heat. Add the onions to the pot and season with ⅕ teaspoons of salt. Toss and saute over medium/low heat for 25-30 minutes, tossing every 10 minutes until caramelized and reduced by about half.
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Step 2

Add garlic to the onions and cook for about 1 minute or until fragrant.
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Step 3

Deglaze the pot with red wine and scrape the brown bits from the bottom of the pot.
Step 4
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Step 4

Add the remaining salt, Worcestershire sauce, broth, and water to the pot. Bring to a boil over high heat.
Step 5
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Step 5

Add the pasta to the boiling water and cook until the pasta is al dente. The pasta will cook, and the sauce should thicken.
Step 6
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Step 6

Remove the pasta from the heat and let it rest for 10 minutes. Preheat the oven to broil.
Step 7
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Step 7

Place the breadcrumbs onto a baking sheet. Broil for 1-2 minutes until golden brown.
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Step 8

Spread the breadcrumbs to the top of the pasta and then top with the remaining parmesan cheese.
Step 9
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Step 9

Transfer the pot to the oven and broil for 2-3 minutes or until the cheese is melted and golden brown. Remove from the oven.
Step 10
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Step 10

Let the pasta rest for 5-10 minutes, top with fresh thyme, and serve immediately.

Tips and Warnings

  • We used white onions, but yellow onions can be used too. Red onions can be used, too, 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 flavor and convenience.
  • If you use boxed broth, be sure to taste the sauce for salt. The saltier your broth, the saltier your pasta will be.
  • We used parmesan cheese for the top of the pasta, but you can use gruyere or shredded sharp white cheddar cheese as well.

Ingredient

  • Garlic cloves
    Garlic cloves
    4
  • Water
    Water
    236.59 ml
  • Beef broth
    Beef broth
    946.35 ml
  • Olive oil
    Olive oil
    44.36 ml
  • Parmesan cheese
    Parmesan cheese
    236.59 ml
  • Fusilli pasta
    Fusilli pasta
    453.59 g
  • Breadcrumbs
    Breadcrumbs
    157.8 ml
  • Fresh thyme for garnish
    Fresh thyme for garnish
    1
  • Freshly ground pepper
    Freshly ground pepper
    2.46 ml
  • Red wine
    Red wine
    59.15 ml
  • Sea salt
    Sea salt
    14.79 ml
  • White onions
    White onions
    0.91 kg
  • Worcestershire sauce
    Worcestershire sauce
    14.79 ml

Nutrition Facts

View nutrition facts
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