Caramelized Onion Pasta

Faqs

How long does it take to caramelize onions?

Plan for 25-30 minutes over medium heat. Low and slow is the key to getting that deep golden color and sweet, jammy texture. Don’t rush it!

What pasta shape works best?

I like mafaldi or bucatini! Mafaldi is in the video!

Can I make the caramelized onions ahead of time?

Yes! Caramelized onions keep in the fridge for up to 5 days. Reheat them gently in the pan before adding the cream sauce.

Can I use heavy cream instead of cooking cream?

Absolutely. Heavy cream works just as well and will give you a slightly richer sauce.

Is there a dairy-free option?

You can swap the butter for olive oil and use full-fat coconut cream in place of the cooking cream. Skip the Parmesan or use a dairy-free alternative.

Can I add protein to this dish?

Definitely! Grilled chicken, crispy pancetta, or seared shrimp would all be delicious additions.

Why add lemon juice?

The lemon brightens up the rich, sweet flavors and keeps the dish from feeling too heavy. Don’t skip it! 🍋

Caramelized Onion Pasta

Sweet, jammy caramelized onions meet a luscious cream sauce in this simple yet flavor-packed pasta. A splash of balsamic, a squeeze of lemon, and plenty of Parmesan bring it all together. Comfort food at its finest!

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Caramelized onion pasta with ruffled mafaldine noodles in a blue Le Creuset braiser, topped with fresh parsley and grated Parmesan cheese.

Prep Time:10

Cook Time:45

Total Time:55

Yields:

Ingredients

Pasta

3 caramelized onions thinly sliced
2 garlic cloves minced
2 tbsp butter
1 tbsp olive oil
salt & pepper
1 tbsp balsamic vinegar
Pasta of choice
1/2 lemon juiced
1 cup cooking cream
1/2 cup parmesan cheese
Reserve 1/2 cup pasta water

Garnish

1 tbsp fresh parsley chopped
lemon juice
salt & pepper
freshly grated parmesan cheese

Instructions

Heat the butter and olive oil in a large sauté pan over medium heat. Add the sliced onions and a generous pinch of salt. Cook, stirring occasionally, until the onions become deeply golden and caramelized, 25-30 minutes. If the pan begins to dry out, reduce the heat slightly or add a splash of water. Season with salt once onions are caramelized.
Stir in the minced garlic and cook for 1–2 minutes, until fragrant. Add the balsamic vinegar and cook for another minute. Pour in the cooking cream and bring to a gentle simmer. Reduce the heat to low and stir in the parmesan cheese. Season with salt, pepper, and the juice of half a lemon. Let the sauce thicken slightly while you cook the pasta.
Bring a large pot of salted water to a boil. Cook your pasta of choice according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain.
Add the cooked pasta directly into the onion cream sauce, tossing until fully coated. If needed, add a splash of the reserved pasta water to loosen the sauce and help it cling to the noodles.
Divide the pasta among bowls and garnish with chopped parsley, an extra squeeze of lemon juice, freshly grated parmesan, and a sprinkle of salt and pepper to taste. Serve and enjoy!