{"id":9872,"date":"2026-05-18T19:36:27","date_gmt":"2026-05-18T19:36:27","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9872"},"modified":"2026-05-18T21:08:23","modified_gmt":"2026-05-18T21:08:23","slug":"caramelized-onion-pasta","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/caramelized-onion-pasta\/","title":{"rendered":"Caramelized Onion Pasta"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Caramelized Onion Pasta<\/span><\/h2>\n
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All you need for this caramelized onion pasta recipe is a bag of onions, a few cloves of garlic, some dried pasta, and a wedge of cheese. Slowly cooking the sliced onions in butter and olive oil coaxes out their natural sugars, turning them deeply golden, sweet, and almost jammy. Pasta water and finely grated Parmesan do double duty here, adding seasoning and structure as they emulsify into a silky cream-free sauce. Finished with a squeeze of lemon and fresh parsley, this easy vegetarian pasta is proof that a luxurious dinner can come from the most basic pantry ingredients.<\/span><\/div>\n
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Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Author: <\/span>Samantha Seneviratne – Epicurious<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> Tbsp<\/span> extra-virgin olive oil<\/span><\/li>
  • 2<\/span> Tbsp<\/span> unsalted butter<\/span><\/li>
  • 2<\/span> lb<\/span> sweet or yellow onions<\/span> about 4 large, thinly sliced<\/span><\/li>
  • 1\u00bd<\/span> tsp<\/span> kosher salt<\/span> plus more<\/span><\/li>
  • 4<\/span> cloves<\/span> garlic<\/span> finely chopped<\/span><\/li>
  • 8<\/span> oz<\/span> linguine or other long strand pasta<\/span><\/li>
  • 4<\/span> oz<\/span> Parmesan<\/span> finely grated (about 2 cups), plus more for serving<\/span><\/li>
  • \u00bd<\/span> lemon<\/span><\/li>
  • \u00bd<\/span> cup<\/span> finely chopped parsley<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat\u00a02 Tbsp. extra-virgin olive oil<\/strong>\u00a0and\u00a02 Tbsp. unsalted butter<\/strong>\u00a0in a medium Dutch oven or other heavy pot over medium until butter is melted. Add\u00a02 lb. sweet or yellow onions (about 4 large), thinly sliced<\/strong>, a large pinch of\u00a0kosher salt<\/strong>, and a large pinch of\u00a0freshly ground black pepper<\/strong>; cook, stirring occasionally, until onions are very tender and deep golden brown, about 30 minutes. Add\u00a04 garlic cloves, finely chopped<\/strong>, and cook, stirring, until fragrant, about 1 minute.<\/span>
      <\/div>Cook the onions until they are jammy and golden; don\u2019t rush it.<\/span><\/div>
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    • Meanwhile, cook\u00a08 oz. linguine or other long strand pasta<\/strong>\u00a0in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 1\u00bd cups pasta cooking liquid.<\/span><\/div><\/li>
    • Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful from\u00a04 oz. Parmesan, finely grated (about 2 cups)<\/strong>, and stir until melted. Repeat with remaining cheese, adding a handful at a time and adding more pasta cooking liquid as needed until a glossy sauce forms and coats pasta. Squeeze in juice from\u00a0\u00bd lemon<\/strong>\u00a0to taste and stir in\u00a0\u00bd cup finely chopped parsley<\/strong>. Taste and season with more pepper if needed.<\/span><\/div><\/li>
    • Divide pasta among shallow bowls and top with Parmesan and more pepper.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      Do Ahead:<\/strong> Onion and garlic mixture can be made 5 days ahead. Cover and refrigerate, or freeze for up to 3 months.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":9868,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4440,134,697,1712],"tags":[],"class_list":["post-9872","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","category-american","category-stove-top","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/05\/image_2026-05-18_152354595.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9872","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=9872"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9872\/revisions"}],"predecessor-version":[{"id":9874,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9872\/revisions\/9874"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/9868"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=9872"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=9872"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=9872"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}