Description
This French Onion and Browned Butter Pasta combines caramelized onions with nutty browned butter to create a rich, creamy sauce that beautifully coats linguine. Finished with parmesan cheese and fresh parsley, this comforting pasta dish is perfect for a cozy dinner.
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 and Sauce
- 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 very tender and caramelized. Season with kosher salt and black pepper. Transfer onions to a plate.
- Make Browned Butter: In the same skillet over medium-high heat, melt ½ cup unsalted butter. Stir and scrape the pan constantly until the butter turns chestnut brown and gives off a nutty aroma. Remove the pan from heat and let the browned butter cool slightly.
- Cook Pasta: Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 10 minutes. Reserve 1 cup of pasta water and drain the rest.
- Blend Sauce: In a high-powered food processor or blender, combine the caramelized onions, browned butter, and ½ cup of reserved pasta water. Blend until smooth and creamy.
- Finish Sauce: Return the blended onion mixture to the original skillet over medium heat. Add heavy cream, grated parmesan, kosher salt, and black pepper. Stir and cook until the cheese melts and the sauce is heated through.
- Toss Pasta: Add the cooked linguine to the skillet and toss to coat evenly in the sauce. If the sauce is too thick, add more reserved pasta water gradually to reach desired consistency.
- Serve: Serve the pasta hot, garnished with extra grated parmesan cheese and chopped parsley.
Notes
- Use a non-stick skillet to prevent onions from sticking during caramelization.
- Constant stirring is key when browning butter to avoid burning it.
- Reserving pasta water helps adjust sauce consistency and adds starch for better sauce adherence.
- An immersion blender can be used instead of a food processor for blending the sauce.
- For a lighter version, substitute heavy cream with half-and-half, though sauce may be less rich.
- Freshly grated parmesan melts better and adds superior flavor compared to pre-grated cheese.
- Leftover sauce can be stored in the refrigerator for up to 2 days and gently reheated with a splash of cream or pasta water.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 130 mg
