Caramelized Onion Pasta (Printable)

Umami-rich pasta balances caramelized onions, herbs, cheese, and citrus zest for a cozy Italian-inspired meal.

# What you'll need:

→ Pasta

01 - 12 oz dried spaghetti or fettuccine

→ Caramelized Onions

02 - 3 large yellow onions, thinly sliced
03 - 3 tablespoons olive oil
04 - 1 tablespoon unsalted butter
05 - 1/2 teaspoon sea salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon sugar (optional, for quicker caramelization)

→ Flavorings & Garnish

08 - 3 garlic cloves, finely minced
09 - 1/4 cup dry white wine (optional)
10 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - 1/4 cup fresh parsley, chopped
12 - 1.5 oz grated Parmesan cheese, plus extra for serving
13 - Zest of 1 lemon (optional)
14 - Extra virgin olive oil, for drizzling

# Method:

01 - Heat olive oil and butter in a large skillet over medium-low. Add onions, salt, pepper, and sugar if using. Cook, stirring frequently, for 25 to 30 minutes until onions are deeply golden and caramelized.
02 - Add minced garlic to the skillet and cook for 1 to 2 minutes until fragrant.
03 - Pour in white wine if using, scraping up any browned bits. Simmer for about 2 minutes until mostly evaporated.
04 - In a large pot of salted boiling water, cook the pasta until al dente. Reserve 1 cup of cooking water, then drain.
05 - Add drained pasta to the skillet with the caramelized onions. Toss thoroughly, using reserved pasta water to loosen the mixture as needed.
06 - Stir in grated Parmesan, lemon zest, and chopped parsley. Adjust seasoning to taste.
07 - Portion immediately onto plates, garnishing with additional Parmesan, a drizzle of olive oil, and red pepper flakes if desired.

# Expert Advice:

01 -
  • Uses ingredients you probably already have at home
  • Delivers tons of umami and richness without meat
  • Budget friendly and easy for busy cooks
  • Crowd pleaser every time I serve it
02 -
  • High in fiber from onions and pasta
  • A satisfying vegetarian main course
  • Freezes beautifully for make ahead meals
03 -
  • Always go low and slow with your onions Rushing caramelization can leave them burnt or raw tasting
  • Use a microplane for extra fluffy Parmesan that melts instantly When zesting lemon only get the yellow part since the white pith is bitter Salting early draws out onion moisture which helps them soften and brown evenly

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