My Caramelized Onion Pasta is made in just 20 minutes with 10 ingredients. It is so flavorful, delicious and easy. This irresistible spaghetti dinner is perfect for those who don’t like tomatoes, but still want a pasta meal that’s full of flavor.
Pasta is always popular. My family always asks for more, different and flavorful recipes. They love my creamy tomato and bacon pasta and my popular pink vodka sauce.
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Why this Caramelized Onion Pasta Recipe is a Keeper?
This Caramelized Onion Pasta is a definite keeper for several compelling reasons that make it a reliable and delicious go-to meal:
- Intense Flavor: The slow caramelization process transforms humble onions into a sweet, savory, and deeply flavorful base for the pasta.
- Simplicity and Elegance: It’s a dish that’s both simple to prepare and elegant in its presentation, making it perfect for both casual weeknight dinners and special occasions.
- Comfort Food Classic: It’s a warm and comforting dish that’s perfect for chilly days or when you’re craving something hearty and satisfying.
- Easy Customization: You can easily adjust the flavors to your liking, adding different cheeses, herbs, chili oil, or proteins.
- Crowd-Pleasing Appeal: It’s a dish that’s generally loved by people of all ages, making it a reliable choice for any gathering.
- Perfect for using up pantry staples: This recipe uses many ingredients that are commonly found in most peoples pantries.
What Type of Onions are Best to Make this Recipe?
Feel free to use any sliced onions. I like to use large white or yellow onions, but other sweet or red ones are fine too.
Pro Tip to Love Caramelized Onion Pasta
Use the Right Pan – A wide, heavy-bottomed skillet (like stainless steel or cast iron) allows for even caramelization. Avoid nonstick pans, as they don’t encourage proper browning.
Ingredient Notes and Variation Suggestions for Caramelized Shallot Pasta
This pasta with caramelized onions recipe is super easy to customize. I like to take caramelized onions pasta to the next level by using different ingredients or trying different flavors.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Onions: Thinly sliced onions will caramelize faster. Caramelized onions are cooked when they’re soft and a deep golden color.
- Pasta: I like spaghetti for this recipe. Salt the water generously and bring water to a boil before adding any piece of pasta.
- Cheese Variations: Make this recipe using Gruyère, Pecorino Romano, or goat cheese. Try a creamy cheese like brie or mascarpone.
- Vegetable Additions: Add a roasted garlic clove, mushrooms, sun dried tomatoes, spinach or asparagus to this creamy caramelized onion pasta.
- Protein Additions: To make this vegan caramelized onion pasta with meat, add cooked chicken, sausage, shrimp, pancetta or crispy bacon. Feel free to season with salt and pepper.
How to Make Caramelized Onion Pasta
This shallot pasta recipe comes together in just 3 easy to follow steps. This viral pasta is so easy and delicious, you’ll love it so much you will come back to it again and again.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Pasta: Cook pasta according to package in a large pot of boiling salted water until al dente. Drain the pasta.
- Caramelize the Onions: In a large skillet, heat olive oil and stir in the anchovy paste. Add the sliced onions and season with All Purpose Seasoning Blend. Caramelize the onions, then add flour and stir to combine.
- Make Creamy Sauce: Add cream and pasta water to fully caramelized onions, and cook until slightly thickened. Add the cooked pasta and cheese and toss to coat in the glossy sauce.
Prep Ahead Suggestions to Love this Caramelized Onion Pasta
Preparing steps and ingredients ahead of time can be the best way to go. Make a recipe in advance to be able to enjoy it whenever. Cook the pasta and set aside.
- Caramelize the Onions: When the natural sugars in the onions have caramelized, you can store the onions in an airtight container in the refrigerator for up to 3-4 days in advance.
- Grate the Cheese: If your recipe calls for grated cheese, grate it in advance and store it in an airtight container in the refrigerator.
- Chop Herbs: Chop any fresh parsley and any other herbs that are used in the recipe. Store in the refrigerator.
How to Store, Reheat and Use Leftovers of this Delicious Pasta
- Storing: Store this recipe in an air tight container in the refrigerator.
- Reheating: Add onions pasta to the microwave or on the stove top on low heat to reheat. Thin out the sauce as you need.
- Using Leftovers: Enjoy leftovers with Beet Salad with Feta and balsamic glaze, or Honey Sesame Chicken Vegetable Sheet Pan.
Common Questions About This Recipe
Of course, this recipe is great with any type of pasta. Try shells or bucatini pasta, or even a protein or veggie pasta.
Add pasta to salted cooking water to help keep them from sticking to each other. Feel free to add olive oil and butter to cooked noodles to help keep them from clumping.
As long as you cook the onion mixture low and slow, the onions should not burn.
Expert Tips About This Pasta Dish Recipe
- Low and Slow: Caramelize the onions over low to medium heat for even cooking and sweetness.
- Patience is Key: Caramelizing onions takes time to develop the deep, sweet flavor. Onions are caramelized when they’re soft and deep golden brown.
- Deglaze the Pan: Add a splash of white wine, balsamic vinegar, or broth to deglaze the pan after caramelizing the onions. This adds flavor and helps to loosen any browned bits.
- Season Well: Season the onions and pasta generously with red pepper flakes, salt and pepper.
- Quality Ingredients: Good-quality pasta, cheese, and olive oil will make a noticeable difference.
- Reserve Pasta Water: Reserve 1 cup of the pasta water before draining. Add the cup of pasta water as needed as it can be used to thicken the sauce and help it cling to the pasta.
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Caramelized Onion Pasta
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Ingredients
- ½ pound Pasta, I like spaghetti
- 2 tablespoons Olive oil
- 1 teaspoon Anchovy paste
- 3 Onions, thinly sliced
- 1 teaspoon All Purpose Seasoning Blend
- 1 tablespoon Flour
- ½ cup Light cream
- ¼ cup Pasta water
- ½ cup Parmesan cheese, grated
- ¼ cup Italian parsley, finely chopped
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to directions to al dente and drain, reserving some of the pasta water.
- In a large skillet, heat olive oil over medium heat. Stir in the anchovy paste and let it melt into the oil – about 1 minute. Add the onions and season with All Purpose Seasoning Blend.
- Cook the onions for about 10 minutes or until soft and caramelized. Add flour and stir for 30 seconds.
- Add cream and pasta water and cook until slightly thickened and heated through. Add the pasta and cheese and toss to coat.
- Sprinkle with parsley and serve.
Christina’s Notes
- Low and Slow: Caramelize the onions over low to medium heat for even cooking and sweetness.
- Patience is Key: Caramelizing onions takes time to develop the deep, sweet flavor. Onions are caramelized when they’re soft and deep golden brown.
- Deglaze the Pan: Add a splash of white wine, balsamic vinegar, or broth to deglaze the pan after caramelizing the onions. This adds flavor and helps to loosen any browned bits.
- Season Well: Season the onions and pasta generously with red pepper flakes, salt and pepper.
- Quality Ingredients: Good-quality pasta, cheese, and olive oil will make a noticeable difference.
- Reserve Pasta Water: Reserve 1 cup of the pasta water before draining. Add the cup of pasta water as needed as it can be used to thicken the sauce and help it cling to the pasta.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.