Caramelized Onion Pasta

Great and easy to make I added blue cheese into onion mixture and it was superb. Be careful not to overcook onions.

• Michael

• Atlanta

• 5/5/2023

This was so so good.

• Lisa E

• Seattle ish

• 1/4/2023

I love to caramelize the onion in a very long time, for the lower of the heat posible, should be cover not to aloud the juice of the onion evaporated, this will take 40 or 50 minutes, after take the cover, let the juices evaporate one or two spoon of vinegar, and finished to cook with a splash of dry white vermouth Will add a glass of the cooking pasta and parmigiana to the onions, transfer the pasta to the sauce and add on the serving a bit more of parmesano I did it before, and couldn’t believe the absolutely exquisite pasta, is a bit more of time, but I promise is worthwhile every bite. Enjoy it Happy new year

• David

• New York

• 12/29/2022

Great simple recipe. I added a couple slices of anchovies. More depth of flavor.

• Tiffany

• Boston

• 10/14/2022

This was good, but I thought it was a little one-note. Next time I will saute some shiitakes separately and add them at the end. They should offset the sweetness of the onions well. Also, at the risk of making it non-vegetarian I might crisp and crumble some pancetta to put on top. I agree with other reviewers that the onions take longer to carmelize than the recipe says.

• Sophy

• Ashland, OR

• 7/4/2022

Delicious and super easy, used three large Vidalia onions and cooked a little longer about 40 minutes to carmilize them. Great meal when you don't have a meal plan!

• Bonnie

• Mesa, Az

• 6/19/2022

Couldn't wait to try the recipe as it sounded so goood and simple but it was awful. It must have been my fault as I do know how to cook including pasta. Gummy, and the flavor wasn't there---used imported cheese, pasta, etc. Again, it should have been successful but for me it wasn't.

• Anonymous

• white plains, ny

• 1/26/2022

Absolutely delicious! Sounded good when I read it, but come ON! This is ridiculously good. The only changes I made were swapping 1 T of butter (so 3 T olive oil), rounding the 1/4 t. of pepper flakes and an extra clove of garlic. My husband was perfectly content with no meat, because it was so satisfying and delicious. Had it with a salad the first night and roasted asparagus, peppers and onions the second night. Thank you!

• WayUpNorth

• Alaska

• 1/14/2022

Hubs & I rate new recipes, 1-10. He gave this ones 6. Why? Cause, (a) it has no meat, & (b), he doesn't love pasta. Well, luckily, I am the Queen of the recipes & I give it a 9.5. we use only sweet onions, and this pasta dish was so sweet and yummy. The ease of making a sauce out of pasta water and cheese is just mind-boggling. I did squeeze a little lemon juice in it and I put olive oil on the top just to keep it moist. It was divine and easy. Will make this again. Maybe I will throw a piece of chicken in for him next time!

• Mbellis

• Cook from the Crystal Coast of NC

• 1/5/2022

I've made this a number of times and really enjoy it (both kids like it which is a miracle). I skip the pepper flakes to keep it kid friendly and cook onions about twice as long as recipe says. One problem, my Parmesan never quite dissolves to create smooth sauce the way the recipe says it will. Not sure what I'm doing wrong. Any suggestions? (Still good, even with some cheese globs.)

• Mo

• Forest Hills, NY

• 1/3/2022

Made vegan by subbing a couple handfuls of nutritional yeast for the parm and more olive oil for the butter. Also added some basil and spinach. Definitely benefits from the addition of a veggie! Soy sauce brought out some more umami flavor as well.

• Anonymous

• Chicago

• 12/29/2021

An addendum to my previous review: I used the copious leftovers for the crust of a spaghetti pie. It was still weird but a good use of it and the sweetness was mitigated by the other flavors.

• acseligman

• New York Cit

• 3/29/2021

This is what I’ll call a great base recipe. By itself, it’s good but it’s also a great base for adding other things. Based on reviews here, I did add some torn bacon (I didn’t have pancetta). I did the same as another chef, made the bacon and then sautéed the onions in the bacon fat. What I also did was sauté those onions for over an hour. It was fantastic. I also added the bacon back in for the last 25 minutes or so - it allowed me to not have to add any salt to the dish. I added an egg at the end and essentially made it carbonara. I know this violates my rule of “i made it EXACTLY but...” but sometimes you punt while you’re cooking. Husband asked to have it in regular rotation. Oh! I also used bucatini...and that thickness in the noodles was perfect for the rest of the dish.

• drloverde

• Sherman Oaks, CA

• 3/1/2021

I'm so torn about this. Maybe I over-caramelized the onions (is such a thing possible), or maybe they were super-sweet coming from the greenmarket (and were tiny, so lots of peeling and chopping), but this was almost inedibly sweet. If you'd served it to me, I would have thought it had at least a few tablespoons of sugar. Just because I had it, I cooked a couple of ounces of pancetta first, used the renderings as part of the fat for caramelizing the onions and added the meat back at the end. Really glad I did; might add more next time. But the sauce and texture worked fine. Just weird how incredibly sweet it was. Not just me, DH agreed and kept adding crushed red peppers.

• acseligman

• 2/16/2021

The onions took a bit longer to properly caramelize than the recipe suggests, but it was so worth it. I used Alton Brown's pasta cooking method which is great for thickening the sauce and having it coat the pasta really well. It was so so tasty and I will definitely be making this again. The only thing I added this time was a little toasted breadcrumb on top for some crunch, but this delicious base recipe is really prime for adding other delicious things. I'll probably add mushrooms and/or some greens next time as well.

• Anonymous

• MD from Seattle

• 2/16/2021