Description
This French Onion and Browned Butter Pasta combines rich caramelized onions and nutty browned butter with a creamy parmesan sauce, tossed with linguine for a comforting and indulgent Italian-inspired dish perfect for a cozy dinner.
Ingredients
Onions
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 large yellow onions, thinly sliced into half-moon shapes
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Browned Butter
- ½ 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
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- parsley, chopped for garnish
Instructions
- Caramelize Onions: In a large non-stick skillet over medium-high heat, melt ¼ cup of unsalted butter. Once melted, add the thinly sliced onions and sauté for 25-30 minutes, stirring occasionally until the onions are very tender and have a deep caramel color. Season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper, then transfer the onions to a plate and set aside.
- Prepare Browned Butter: In the same skillet over medium-high heat, melt ½ cup of unsalted butter. Stir and scrape the pan constantly to prevent burning. Once the butter turns a chestnut brown color and emits a nutty aroma, immediately remove it from the heat and set aside to 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 8-10 minutes. Reserve 1 cup of pasta water before draining the rest.
- Blend Sauce Mixture: Add the caramelized onions, browned butter, and ½ cup of the reserved pasta water to a high-powered food processor or blender. Blend until well combined into a smooth sauce. Alternatively, an immersion blender can be used.
- Make Creamy Sauce: Return the original skillet to medium heat and add the blended onion and browned butter mixture, 1 cup of heavy whipping cream, and 1 cup of grated parmesan cheese. Cook, stirring frequently, until the cheese melts and the sauce is heated through and creamy.
- Toss Pasta with Sauce: Add the cooked linguine to the skillet and toss until the noodles are evenly coated with the sauce. If the sauce is too thick, add more reserved pasta water a little at a time until the desired consistency is reached.
- Serve: Plate the pasta hot, garnished with additional grated parmesan cheese and chopped parsley for a fresh finish.
Notes
- Caramelizing onions requires patience; low and slow cooking develops the best flavor.
- Constantly stirring the butter while browning prevents burning and ensures a nutty aroma.
- Reserve pasta water is essential to adjust sauce consistency thanks to its starch content.
- Use a high-powered blender or food processor for a creamy, smooth sauce; an immersion blender is a good substitute.
- Serve immediately for the best texture and flavor.
