Description
A rich and comforting French Onion and Browned Butter Pasta featuring caramelized onions, nutty browned butter, and a creamy parmesan sauce tossed with linguine for a decadent yet simple meal.
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
- 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 thinly sliced onions and sauté for 30 minutes, stirring occasionally until onions are tender and caramelized to a golden-brown color. Season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Transfer onions to a plate.
- Prepare Browned Butter: In the same skillet, melt ½ cup unsalted butter over medium-high heat. Continuously stir and scrape the pan as the butter melts and begins to brown. Once it reaches a chestnut brown color and emits a nutty aroma, remove from heat and let cool slightly.
- Cook Pasta: Bring a large pot of salted water to a boil. Add 8 ounces of linguine and cook until al dente, about 10 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Blend Sauce Base: Combine the caramelized onions, browned butter, and ½ cup of reserved pasta water in a high-powered food processor or blender. Blend until smooth and well combined. Alternatively, use an immersion blender.
- Make Creamy Sauce: Return the blended onion 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 while stirring until the cheese melts and the sauce is heated through.
- Toss Pasta with Sauce: Add the cooked linguine to the skillet with the sauce. Toss until the noodles are evenly coated. If the sauce is too thick, add additional reserved pasta water a little at a time until the desired consistency is reached.
- Serve: Plate the pasta and garnish with extra grated parmesan cheese and chopped parsley. Serve hot.
Notes
- Use a high-quality parmesan cheese for best flavor and melting properties.
- Stir onions occasionally to prevent burning and ensure even caramelization.
- Adjust the sauce thickness by adding reserved pasta water gradually as needed.
- An immersion blender can be used instead of a food processor for easier cleanup.
- For a lighter version, substitute heavy cream with half-and-half but expect a less rich sauce.
- Make sure not to overcook the pasta; al dente texture helps the sauce cling better.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 120 mg
