Got a couple of onions lying around? Maybe a sprig of rosemary? An open bottle of wine? Pine nuts in the cupboard? Then may I suggest this sizzling pan of caramelized onion pasta that’ll use up those leftovers and brighten your Tuesday! It’ll take a minute to make but is well worth the wait (you know my spiel on caramelized onions 😎). Cheesy mushroom lanterne are pictured here but this would be pretty perfect with anything, boxed pasta included!
Thinly slice about 2 yellow onions (or more for leftovers!). Heat 1 tablespoon of butter in a Dutch oven or large sauté pan over medium heat. Add the sliced onions and cook over medium-low heat, stirring somewhat frequently to prevent burning, until they are deeply caramelized, which takes approximately 45 minutes. Season the caramelized onions to taste and remove them from the pan.
Increase the heat to medium-high and deglaze the pan with 1/3 cup of white wine. Reduce the wine by about half, scraping up any onion bits from the bottom of the pan. Follow with 3/4 cup of stock, then reduce again until the mixture has thickened, approximately 5 minutes. Reduce the heat to medium-low and swirl in 2 tablespoons of butter, stirring constantly. Then, add a generous dash of cream. Stir to combine and simmer briefly to thicken to your desired consistency. Season the sauce to taste.
Cook pasta in well-salted water according to package directions. While the pasta is cooking, add the caramelized onions back into the sauce. Transfer the cooked pasta directly to the sauce, carefully toss to coat thoroughly, and serve immediately. Top with more sauce, toasted pine nuts, black pepper, grated Parmesan cheese, finely chopped fresh rosemary, and a drizzle of balsamic reduction (or your preferred toppings). Enjoy!
