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–+ servings

French onion pasta

French Onion and Browned Butter Pasta is a rich and indulgent dish that combines the deep flavors of caramelized onions and nutty browned butter with creamy pasta. Perfect for a comforting dinner any night of the week.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 0.25 cup unsalted butter
  • 2 large yellow onions thinly sliced into half-moon shapes
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 0.5 cup unsalted butter room temperature, for browning
  • 8 ounces linguine
  • 1 cup heavy whipping cream
  • 1 cup parmesan cheese grated, plus more for garnish
  • 0.5 teaspoon kosher salt for sauce
  • 0.25 teaspoon black pepper for sauce
  • 1 tablespoon parsley chopped, for garnish

Instructions
 

Onions

  • In a large non-stick skillet over medium-high heat, melt 0.25 cup (½ stick) of butter.
  • Once melted, add onions and sauté for 25-30 minutes. Stir occasionally until the onions are very tender and caramel-colored.
  • Season with 0.25 teaspoon of kosher salt and 0.25 teaspoon black pepper.
  • Transfer the onions to a plate to cool.

Browned Butter

  • In the same skillet over medium-high heat, melt the remaining 0.5 cup of butter. Constantly stir and scrape the pan as you go.
  • As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat, and set aside to cool slightly.

Pasta

  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 8-10 minutes). Reserve 1 cup of pasta water and drain the rest.
  • Add the caramelized onions, browned butter, and 0.5 cup of reserved pasta water to the bowl of a high-powered food processor. Blend until well combined.
  • To the original skillet over medium heat, add the blended onion mixture, heavy cream, and parmesan cheese. Cook until the cheese is melted and the sauce is heated through.
  • Add the cooked pasta to the skillet and toss until the noodles are evenly coated with the creamy sauce. If the sauce is too thick, add more reserved pasta water to reach desired consistency.
  • Serve hot, garnished with additional grated parmesan cheese and chopped parsley.

Notes

For extra depth, consider adding 2 cloves of minced garlic with the onions during the last 5 minutes of cooking, or 0.5 cup of dry white wine when browning the butter.