Description
A creamy and flavorful French Onion and Browned Butter Pasta featuring caramelized onions, nutty browned butter, and a parmesan cream sauce tossed with linguine for a comforting and elegant meal.
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 unsalted butter. Once melted, add thinly sliced onions and sauté for 30 minutes, stirring occasionally until the onions are very tender and caramelized with a deep golden color. Season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Transfer the caramelized onions to a plate and set aside.
- Brown the Butter: Using the same skillet over medium-high heat, melt ½ cup unsalted butter while constantly stirring and scraping the pan. When the butter turns a chestnut brown color and emits a nutty aroma, immediately remove it from heat and let it cool slightly.
- Cook Pasta: Bring a large pot of salted water to a boil. Add 8 ounces of linguine and cook until al dente, approximately 10 minutes. Reserve 1 cup of pasta cooking water before draining the pasta.
- Prepare 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 well combined. Alternatively, use an immersion blender for this step.
- Finish Sauce and Toss Pasta: Return the original skillet to medium heat and add the blended onion mixture, 1 cup heavy whipping cream, and 1 cup grated parmesan cheese. Stir and cook until the cheese melts and the sauce is heated through. Add the cooked linguine to the skillet and toss well to coat the noodles evenly with the creamy sauce. If the sauce is too thick, add more reserved pasta water a little at a time to reach desired consistency.
- Serve: Plate the pasta immediately, garnished with additional grated parmesan cheese and chopped parsley. Serve hot.
Notes
- Use yellow onions for a sweeter caramelization, but white or red onions can be substituted for a different flavor profile.
- Constant stirring while browning the butter is key to prevent burning and achieve a rich nutty aroma.
- Reserve pasta water as it contains starch that helps to thin the sauce and bind it to the pasta.
- For a vegetarian version, ensure that the parmesan cheese used is free from animal rennet.
- An immersion blender in the skillet can eliminate the need to transfer to a food processor, reducing cleanup.
- Adjust the seasoning at the end to your taste, adding more salt or pepper if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 110 mg
