French Onion and Browned Butter Pasta: The Ultimate Comfort Food Recipe
Introduction to French Onion and Browned Butter Pasta
If you’re looking for a comforting, creamy pasta dish that’s sure to impress, look no further than French Onion and Browned Butter Pasta. This delectable dish combines the rich flavors of caramelized onions with the nutty aroma of browned butter, creating a sauce that’s simply irresistible. Perfect for a cozy dinner at home or when entertaining guests, this recipe is both easy to prepare and full of flavor.
A Personal Story Behind My French Onion and Browned Butter Pasta Journey
I remember the first time I tasted French Onion Soup; the warmth and depth of flavor drew me in completely. When I discovered how to marry those flavors with pasta, it felt like a culinary revelation. This dish has since become a staple in my home, often served during family gatherings or cozy nights in. The combination of flavors always brings me back to those cherished moments around the table with loved ones.
What Makes This French Onion and Browned Butter Pasta Recipe Special?
What sets this recipe apart is the balance of flavors and textures. The sweetness of the caramelized onions, the richness of the browned butter, and the creaminess of the sauce all blend beautifully to create a satisfying dish. Additionally, the use of linguine allows for the sauce to cling perfectly to each strand of pasta, ensuring every bite is flavorful. It’s comfort food at its finest, making it perfect for any occasion.
The Full French Onion and Browned Butter Pasta Recipe
Ingredients
- ¼ cup (½ stick / 57 g) unsalted butter (for onions)
- 2 large yellow onions, thinly sliced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup (1 stick / 113 g) unsalted butter (for browned butter)
- 8 ounces linguine
- 1 cup (238 g) heavy whipping cream
- 1 cup (100 g) grated parmesan cheese, plus more for garnish
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Chopped parsley for garnish
Instructions
- Caramelize the Onions: In a large non-stick skillet over medium-high heat, melt ¼ cup of unsalted butter. Add the sliced onions and sauté for 25-30 minutes, stirring occasionally, until they are very tender and caramelized. Season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Transfer the onions to a plate.
- Make the Browned Butter: In the same skillet, melt ½ cup of unsalted butter over medium-high heat, stirring constantly. Once the butter turns chestnut brown and has a nutty aroma, remove from heat and let it cool slightly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the rest. (Tip: Always taste the pasta a minute or two before the package instructions say it’s done.)
- Blend the Sauce: In a food processor or blender, combine the caramelized onions, browned butter, and ½ cup of reserved pasta water. Blend until smooth.
- Combine and Serve: In the original skillet over medium heat, add the blended onion mixture, heavy cream, and 1 cup of parmesan cheese. Cook until the cheese melts and the sauce is heated through. Add the cooked linguine to the skillet and toss to coat the noodles in the sauce. If the sauce is too thick, add more reserved pasta water to reach the desired consistency. Serve hot, garnished with additional parmesan cheese and chopped parsley.
Serving Suggestions and Variations for French Onion and Browned Butter Pasta
This pasta dish is delicious on its own, but you can elevate it further by adding a protein such as cooked chicken or shrimp. For added flavor, consider tossing in a pinch of red pepper flakes for a hint of heat. Serve with a side salad or garlic bread for a complete meal. You can also experiment with different types of cheese such as Gruyère or mozzarella for a unique twist.
Frequently Asked Questions About French Onion and Browned Butter Pasta
Can I make this recipe ahead of time? Yes! You can caramelize the onions and make the sauce a day in advance. Just reheat and add the pasta when you’re ready to serve.
How can I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of cream or reserved pasta water to loosen the sauce.
Is this dish suitable for vegetarians? Yes, this dish is vegetarian-friendly as it contains no meat. Make sure to check your cheese if you want it strictly vegetarian.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Calories per Serving: 600
- Servings: 4
French Onion and Browned Butter Pasta
Ingredients
Main Ingredients
- 0.25 cup unsalted butter (for onions)
- 2 large yellow onions, thinly sliced
- 0.25 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.5 cup unsalted butter (for browned butter)
- 8 ounces linguine
- 1 cup heavy whipping cream
- 1 cup grated parmesan cheese
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- Chopped parsley for garnish
Instructions
- In a large non-stick skillet over medium-high heat, melt ¼ cup of unsalted butter. Add the sliced onions and sauté for 25-30 minutes, stirring occasionally, until they are very tender and caramelized. Season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Transfer the onions to a plate.
- In the same skillet, melt ½ cup of unsalted butter over medium-high heat, stirring constantly. Once the butter turns chestnut brown and has a nutty aroma, remove from heat and let it cool slightly.
- Bring a large pot of salted water to a boil. Cook the linguine until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the rest.
- In a food processor or blender, combine the caramelized onions, browned butter, and ½ cup of reserved pasta water. Blend until smooth.
- In the original skillet over medium heat, add the blended onion mixture, heavy cream, and 1 cup of parmesan cheese. Cook until the cheese melts and the sauce is heated through. Add the cooked linguine to the skillet and toss to coat the noodles in the sauce. If the sauce is too thick, add more reserved pasta water to reach the desired consistency. Serve hot, garnished with additional parmesan cheese and chopped parsley.