Caramelized Onion Pasta Recipe

Okay, hear me out. This might sound a little dramatic, but this caramelized onion pasta? It kinda saved my week. I was moody, the weather was weird, and dinner felt like a chore. You’ve been there, right? Then I remembered this pasta—sweet golden onions, creamy sauce, Parmesan doing its thing—and suddenly the day turned around.

It’s rich. It’s cozy. It’s surprisingly easy.
And yes, it feels kinda fancy even though it’s just onions and noodles.

Let’s talk about this bowl of magic.

What Type of Onion is Best for Caramelizing?

I’ve tried ‘em all, and honestly? Yellow onions win, hands down. They’ve got the right balance of natural sweetness and sturdiness.
Red onions are okay—more tangy than sweet. White onions? A bit sharp.
But yellow onions? They mellow out like a dream when you slow cook ‘em.

Wanna get wild? Mix yellow and red together for a twist. But stick to yellow if you’re new to this.

Ingredients & Substitutions

(Let’s break it down like we’re grocery shopping together)

• 12 oz bowtie pasta – Or honestly, any small pasta that hugs sauce well. Penne, shells, even rotini. I like bowtie because… it’s cute. And it holds the creamy sauce just right.
• 2 large onions (thinly sliced) – This is the heart of the dish. Slice ‘em thin so they caramelize evenly. You want soft, golden ribbons of flavor.
• 3 tbsp olive oil + 1 tbsp butter – The oil keeps it from burning, the butter adds that rich, almost nutty depth. Don’t skip the butter. Trust me.
• 1 tsp sugar – This helps speed up the caramelization just a bit and enhances the sweetness. It’s not cheating. It’s smart.
• 4 cloves garlic (minced) – Garlic and onion are like besties. Adds a little punchy warmth once the onions are done.
• 1 cup heavy cream – Makes the sauce silky and luxurious. Want it lighter? Try half-and-half, but don’t expect the same velvet magic.
• ½ cup veggie broth – Thins the sauce just enough and brings a savory balance to the sweet onions.
• 1 cup grated Parmesan – Melted into the sauce = pure happiness. Go for fresh if you can. Pre-shredded just doesn’t melt the same.
• 1 tsp dried thyme – Earthy and subtle. If you’ve got fresh thyme, use a tablespoon of it.
• Salt + pepper to taste – Don’t forget to taste as you go!
• Fresh parsley (for garnish) – Optional, but it adds color and a little freshness. Worth it if you’ve got it.

Can I Add Protein to This Dish?

Yes. Heck yes.

Here’s what works:

• Grilled chicken – Sliced on top, simple and classic.
• Shrimp – Sautéed quickly and tossed in at the end.
• Bacon bits – For a salty, smoky contrast.
• Crispy tofu – If you’re keeping it meatless.

Or just leave it be. This pasta holds its own.

How to Make Caramelized Onion Pasta Recipe

1. Start the onions (and be patient)

In a big ol’ skillet, heat the olive oil and butter on medium. Once the butter melts, add those sliced onions and sprinkle in the sugar.
Let ‘em do their thing. Stir every now and then—don’t rush it. After about 25–30 minutes, they’ll be golden, soft, sweet, and make your kitchen smell like heaven.
Tip: If they stick, splash in some water or broth.

2. Cook the pasta

While the onions work their magic, bring a pot of salted water to a boil. Toss in the pasta and cook till al dente. Save a cup of that pasta water before draining—it’s liquid gold for the sauce.

3. Add garlic + build the sauce

Toss the minced garlic into the skillet with the onions. Give it 1–2 minutes. Then pour in the cream and veggie broth.
Bring to a gentle simmer and let it cook for about 5–7 minutes till it thickens a bit.

4. Cheese, thyme, taste

Now stir in the Parmesan and thyme. Season with salt and pepper. Taste it. Add more cheese if you’re feeling cheesy (I always am).

5. Toss the pasta

Add the cooked pasta to the skillet and toss it all together like a cozy little pasta blanket. If the sauce feels too thick, add some of that reserved pasta water. Boom—perfect texture.

6. Serve + garnish

Scoop into bowls, sprinkle with chopped parsley, maybe more Parmesan (yes please), and dig in.

Tips

• Low and slow is key for onions. Medium heat is your friend.
• Freshly grated cheese = smoother sauce. Don’t skip it.
• Pasta water fixes everything—thick sauce? Pasta water. Clumpy cheese? Pasta water.
• Got leftovers? Store ‘em for up to 3 days. Add a splash of cream or broth before reheating to keep it silky.

How Do I Prevent the Onions from Burning?

Burnt onions = heartbreak.
Here’s how to keep them sweet, not scorched:

• Keep heat on medium – Not high. Never high.
• Stir every few minutes – Don’t walk away for long stretches.
• Add a splash of water or broth if they look dry or start sticking.
• Use a wide skillet – More surface area = better caramelization.

If they burn a little? Don’t panic. Just scoop out the bad bits and keep going. It happens.

That’s It!

You’ve officially met your new favorite pasta.
It’s buttery, cheesy, sweet, savory, and ridiculously satisfying.
Whether you make it for yourself on a random Tuesday or serve it up for friends, it feels like you really did something. Because you did.

Go caramelize some onions, friend.

Caramelized Onion Pasta Recipe

A simple pasta dish made with slowly caramelized onions, garlic, and a creamy Parmesan sauce. It’s rich, filling, and doesn’t need much to shine. Good for nights when you want comfort food with just a few basic ingredients.

Author: Kelsey Perez Cooking Method: Stovetop Cooking Cuisine: Italian Courses: Dinner, Lunch

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Prep Time 10 mins Cook Time 40 mins Total Time 50 mins Difficulty: Beginner Servings: 4 Estimated Cost: $ 5 Calories: 774 Best Season: Winter, Fall

Ingredients

Scale

1/2x 1x 2x 3x

• 12 oz bowtie pasta – or any pasta shape you have
• 2 large yellow onions, thinly sliced – they caramelize well and bring the main flavor
• 3 tbsp olive oil – helps cook the onions evenly
• 1 tbsp butter – adds depth and flavor
• 1 tsp sugar – speeds up and balances the caramelization
• 4 garlic cloves, minced – adds sharpness to the sweetness
• 1 cup heavy cream – forms the base of the sauce
• ¹⁄₂ cup vegetable broth – adds moisture and savory flavor
• 1 cup grated Parmesan cheese – adds creaminess and salt
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt and pepper, to taste
• Fresh parsley (optional)

Instructions

1. Heat oil and butter in a large skillet over medium heat.
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2. Add sliced onions and sugar. Stir now and then. Cook for about 25–30 minutes until deep golden and soft. If they start sticking, add a small splash of water or broth.
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3. While onions cook, boil pasta in salted water. Cook until al dente. Reserve 1 cup of pasta water before draining.
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4. Once onions are caramelized, add minced garlic. Stir for about 1–2 minutes.
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5. Add cream and broth. Let it simmer for 5–7 minutes until slightly thickened.
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6. Stir in Parmesan and thyme. Mix until cheese melts. Add salt and pepper to taste.
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7. Toss in cooked pasta. Stir well. Add pasta water little by little if sauce feels too thick.
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8. Garnish with parsley if using. Serve warm.
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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 774kcal

% Daily Value *

Total Fat 43g67%

Sodium 543mg23%

Total Carbohydrate 76g26%

Dietary Fiber 4g16%

Sugars 9g

Protein 23g46%

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Calcium 381 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Keep heat on medium, not high, to avoid burning onions.
• Stir onions occasionally, not constantly. Let them brown gradually.
• Use freshly grated Parmesan if possible. It melts better.
• Leftovers can be kept in the fridge for up to 3 days. Add a splash of cream or broth when reheating to loosen the sauce.
• Optional: add grilled chicken or shrimp for extra protein.

Keywords: caramelized onion pasta, creamy pasta recipe, vegetarian pasta, bowtie pasta dish, easy weeknight dinner