Creamy Caramelized Onion Pasta
Sweet, slow-caramelized onions are the star of this comforting pasta dish, creating a rich, savory sauce layered with garlic, fresh thyme, a splash of brandy, beef stock, and two kinds of cheese.
- 500 g linguine
- 4 white onions (thinly sliced)
- 50 g unsalted butter
- 2 garlic cloves (finely chopped)
- 1 tbsp fresh thyme (chopped)
- 40 g all-purpose flour
- 30 ml brandy
- 150 ml beef stock
- 1 tsp Worcestershire sauce
- 1 tbsp balsamic cream
- 120 ml heavy cream
- 50 g parmesan cheese (grated)
- 120 g graviera cheese (grated)
- salt
- pepper
- extra virgin olive oil
- fresh basil (chopped, for serving)
- Place a deep pan over medium heat and add the butter along with a drizzle of olive oil. Once the butter has melted, add the sliced onions and sauté for about 20-30 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Reduce the heat if they begin to brown too quickly.
- Stir in the garlic and thyme and cook for 30 seconds until fragrant. Sprinkle the flour evenly over the onions and cook for 1 minute, stirring constantly. Deglaze with the brandy, stirring and scraping up any browned bits, until most of the liquid (i.e. alcohol) has evaporated.
- Increase the heat, then add the beef stock, Worcestershire sauce, and balsamic cream. Bring the mixture to a gentle boil.
- Cook the linguine 2 minutes shy of al dente. Finish cooking it in the sauce for the final 1–2 minutes. Reserve about 1 cup (240 ml) of the pasta cooking water before draining.
- Reduce the heat to medium and stir in the heavy cream. Once the sauce begins to thicken, remove from the heat and mix in the parmesan and graviera cheese. Season with salt and freshly ground black pepper to taste, stirring well until the cheese melts and the sauce is smooth.
- Add the cooked linguine to the pan and toss thoroughly to coat the pasta in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with freshly chopped basil.
Recipe by Chef Giorgos Tsoulis, this creamy caramelized onion pasta is an elegant twist on a classic comfort meal that’s easy enough for a weeknight yet an excellent choice for entertaining as well.
Pair it with a crisp spinach & butternut squash salad, warm pumpkin bread, and a glass of dry white wine for a simple but satisfying dinner.
Ingredients
500 g linguine
4 white onions thinly sliced
50 g unsalted butter
2 garlic cloves finely chopped
1 tbsp fresh thyme chopped
40 g all-purpose flour
30 ml brandy
150 ml beef stock
1 tsp Worcestershire sauce
1 tbsp balsamic cream
120 ml heavy cream
50 g parmesan cheese grated
120 g graviera cheese grated
salt
pepper
extra virgin olive oil
fresh basil chopped, for serving
Instructions
Place a deep pan over medium heat and add the butter along with a drizzle of olive oil. Once the butter has melted, add the sliced onions and sauté for about 20-30 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Reduce the heat if they begin to brown too quickly.
Stir in the garlic and thyme and cook for 30 seconds until fragrant. Sprinkle the flour evenly over the onions and cook for 1 minute, stirring constantly. Deglaze with the brandy, stirring and scraping up any browned bits, until most of the liquid (i.e. alcohol) has evaporated.
Increase the heat, then add the beef stock, Worcestershire sauce, and balsamic cream. Bring the mixture to a gentle boil.
Cook the linguine 2 minutes shy of al dente. Finish cooking it in the sauce for the final 1–2 minutes. Reserve about 1 cup (240 ml) of the pasta cooking water before draining.
Reduce the heat to medium and stir in the heavy cream. Once the sauce begins to thicken, remove from the heat and mix in the parmesan and graviera cheese. Season with salt and freshly ground black pepper to taste, stirring well until the cheese melts and the sauce is smooth.
Add the cooked linguine to the pan and toss thoroughly to coat the pasta in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with freshly chopped basil.
