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French Onion and Browned Butter Pasta

Creamy French Onion and Browned Butter Pasta Delight

Indulge in this Creamy French Onion and Browned Butter Pasta, a comforting dish that beautifully combines rich flavors and creamy sauce.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1/4 cup Unsalted Butter Adds richness and flavor; for a lighter taste, consider using olive oil.
  • 12 oz Linguine The recommended pasta for optimal sauce adherence; substitute with fettuccine or spaghetti if preferred.
  • 1 tbsp Kosher Salt Enhances flavor balance; use sea salt or table salt as alternatives.
  • 1 tsp Black Pepper Adds warmth and depth; freshly cracked is ideal, but pre-ground can be used in a pinch.
For the Sauce
  • 2 medium Yellow Onions Provides sweetness and depth when caramelized; sweet onions or red onions can be substituted.
  • 1 cup Heavy Cream Ensures a smooth, creamy sauce; for a lighter option, half-and-half or whole milk can be used.
  • 1/2 cup Parmesan Cheese Provides savory depth and helps thicken the sauce; Grana Padano can be a good substitute.
For the Garnish
  • 1/4 cup Parsley Adds freshness and color for garnish; omit or replace with chives for a different flavor profile.

Equipment

  • large non-stick skillet
  • high-powered blender
  • Large Pot

Method
 

Step-by-Step Instructions
  1. Melt ¼ cup of unsalted butter in a large non-stick skillet over medium-high heat until it’s fully melted and starts to smell nutty.
  2. Add thinly sliced yellow onions to the skillet and sauté for 25-30 minutes, stirring occasionally and seasoning with kosher salt and black pepper halfway through.
  3. Transfer the caramelized onions to a plate. In the same skillet, add ½ cup of butter and stir until it turns chestnut brown and develops a nutty aroma.
  4. While browning the butter, bring a large pot of salted water to a boil, add linguine, and cook for about 8-10 minutes until al dente. Reserve 1 cup of the pasta water.
  5. In a blender, combine the caramelized onions, browned butter, and ½ cup of reserved pasta water. Blend until smooth and creamy.
  6. Return the blended mixture to the skillet over medium-low heat and stir in heavy cream and parmesan cheese until melted and warmed through.
  7. Toss the cooked linguine into the skillet with the sauce, mixing thoroughly. Adjust sauce thickness with reserved pasta water as needed. Serve hot, garnished with parsley.

Nutrition

Serving: 1plateCalories: 620kcalCarbohydrates: 56gProtein: 12gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Leftovers can be refrigerated for up to 3-4 days. Reheat gently by adding a splash of cream or water to revive the sauce's creamy consistency.

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