Description
This French Onion and Browned Butter Pasta combines the rich, nutty flavor of browned butter with sweet caramelized onions, tossed in a creamy parmesan sauce over linguine. A comforting, elegant dish perfect for a satisfying main course.
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 (57 g) unsalted butter. Add 2 large thinly sliced yellow onions. Sauté for 30 minutes, stirring occasionally, until the onions are very tender and caramelized to a rich 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 over medium-high heat, melt ½ cup (113 g) unsalted butter. Constantly stir and scrape the pan as the butter melts. When the butter turns chestnut brown and emits a nutty aroma, remove from heat and let it cool slightly.
- Cook Pasta: Bring a large pot of salted water to a boil. Add 8 ounces linguine and cook until al dente, about 10 minutes. Reserve 1 cup of pasta water and drain the pasta.
- Blend Sauce: In a high-powered food processor or blender, combine the caramelized onions, browned butter, and ½ cup reserved pasta water. Blend until well combined and smooth. Alternatively, use an immersion blender directly in a bowl.
- Finish Sauce and Combine: 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, stirring gently, until the cheese melts and the sauce is heated through.
- Toss Pasta: Add the cooked linguine to the skillet. Toss until noodles are evenly coated with the creamy onion-browned butter sauce. If the sauce is too thick, add more reserved pasta water a little at a time until desired consistency is reached.
- Serve: Serve the pasta hot, garnished with additional grated parmesan cheese and chopped parsley.
Notes
- Use a large non-stick skillet to prevent onions from sticking and burning.
- Caramelizing onions takes time but enhances flavor; do not rush this step.
- If you don’t have a high-powered blender, an immersion blender works well for blending the sauce.
- Adjust the sauce thickness by adding reserved pasta water gradually.
- For extra depth, add a splash of white wine when caramelizing onions if desired.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper taste.
- Use freshly grated parmesan for best melting and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 45 g
- Saturated Fat: 27 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 130 mg
