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.
To me, anything with caramelized onions is destined for greatness. It’s such an easy way to elevate any dish and add an unmatched depth of flavor. So why not add it to pasta? Only mouthwatering things could happen, and that’s exactly what this caramelized onion pasta is — drool-worthy.
You really just need to be patient when caramelizing the onions. After that, you make your sauce, add the pasta, toast your breadcrumbs, and bring it all together for a broil. It’s everything you could want in a pasta dish and more.
How to Use Each Variety of Onion
We used white onions for this recipe, but yellow onions can be used too. You can also use red onions if that’s what you have on hand; just note that they will change the color of the pasta.
If you’re ever unsure of what type of onion to use for what 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 great alternatives to parmesan in this recipe. They both have a strong, nutty flavor that pairs well with caramelized onions.
How to Make Carmelized Onion Pasta
- Caramelize Onions: 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.
- Add Garlic & Deglaze: Next, add garlic to the onions and cook for about 1 minute or until fragrant. Deglaze the pot with red wine and scrape the brown bits from the bottom of the pot.
- Create Sauce: Add the remaining salt, Worcestershire sauce, broth, and water to the pot. Bring to a boil over high heat.
- Cook Pasta: Now add the pasta to the boiling water and cook until the pasta is al dente. The pasta will cook, and the sauce should thicken. Remove the pasta from the heat and let it rest for 10 minutes.
- Toast Breadcrumbs: Preheat the oven to broil and place the breadcrumbs onto a baking sheet. Broil for 1-2 minutes until golden brown.
- Assemble: Spread the breadcrumbs to the top of the pasta and then top with the remaining parmesan cheese.
- Broil: 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.
- Rest & Serve: Let the pasta rest for 5-10 minutes, top with fresh thyme, and serve immediately. Enjoy!
here’s a tip!
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.
This caramelized onion pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water or broth to loosen the sauce if needed.
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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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Add 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 the brown bits from the bottom of the pot.
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Add the remaining salt, Worcestershire sauce, broth, and water to the 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 should thicken.
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Remove the pasta from the heat and let it rest for 10 minutes. Preheat the oven to broil.
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Place the breadcrumbs onto a baking sheet. Broil for 1-2 minutes until golden brown.
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Spread the breadcrumbs to the top of the pasta and then top with the remaining parmesan cheese.
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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.
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Let the pasta rest for 5-10 minutes, top with fresh thyme, and serve immediately.
- 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.
Calories: 541 kcal, Carbohydrates: 81 g, Protein: 21 g, Fat: 14 g, Fiber: 6 g, Sugar: 10 g
Nutrition information is automatically calculated, so should only be used as an approximation.
