The magic of this dish lies in its simplicity and bold flavors. The caramelized onions bring a deep, savory sweetness, while the browned butter adds a nutty complexity that transforms ordinary spaghetti into something extraordinary. The creamy sauce clings perfectly to each strand of spaghetti, creating a silky texture and a taste that’s pure indulgence.If you are looking for more rich pasta dishes, make sure to check out our Marry Me Chicken Pasta!
Tips for the Best Pasta
- Caramelizing Onions: Use yellow onions for their natural sweetness, but feel free to experiment with sweet onions or even red onions for a slight variation in flavor. Low and slow is the key—patience pays off here.
- Perfecting Browned Butter: Melt the butter over medium heat, and stir constantly as it cooks. Look for a golden-brown color and a nutty aroma—it’s ready when you see browned bits at the bottom of the pan.
- Reserved Pasta Water: Save about 1 cup of spaghetti water before draining. This starchy water is perfect for loosening up the sauce and helping it coat the spaghetti evenly.
Additions to Customize Your Pasta
Want to elevate your Brown Butter French Onion Pasta? Consider these additions:
- Vegetables: Add sautéed mushrooms, spinach, or cherry tomatoes for pops of color and texture.
- Protein: Toss in cooked chicken, crumbled bacon, or grilled shrimp for a hearty twist.
Storing and Reheating Tips
To keep leftovers fresh, let the spaghetti cool completely before storing it in an airtight container. Refrigerate for up to 3-4 days or freeze for up to 2 months. Reheat on the stovetop or microwave, adding a splash of cream or water to restore the sauce’s consistency.
Brown Butter French Onion Pasta is a dish that feels both elevated and approachable, making it a fantastic choice for weeknight dinners or special occasions. Whether enjoyed on its own or paired with a fresh salad and crusty bread, this recipe is sure to become a household favorite!
Brown Butter French Onion Pasta
Ingredients
Onions
- ¼ cup (½ stick) unsalted butter
- 2 large yellow onions, thinly sliced into half-moon shapes
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Brown Butter
- ½ cup (1 stick) unsalted butter, room temperature
Spaghetti
- 8 ounces spaghetti
- 1 cup heavy whipping cream
- 1 cup parmesan cheese, grated, plus more for garnish
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- parsley, chopped for garnish
Instructions
- In a large non-stick skillet over medium-high heat, melt butter. Once melted, add onions and sauté for 25-30 minutes, stirring occasionally until the onions are very tender and caramel-colored. Season with salt and pepper. Transfer the onions to a plate.
- In the same skillet over medium-high heat, melt the butter. Constantly stir and scrape the pan as you go. As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat and set aside to cool slightly.
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente (about 8-10 minutes). Reserve 1 cup of pasta water and drain the rest.
- Add the caramelized onions, browned butter, and ½ cup of the reserved pasta water to the bowl of a high-powered food processor (or high-powered blender). Blend until well combined. (You could also use an immersion blender.)
- To the original skillet over medium heat, add the blended onion mixture, heavy cream, and parmesan cheese. Cook until the cheese is melted and the sauce is heated through. Add the cooked spaghetti to the skillet and toss until the noodles are evenly coated with the creamy sauce. If the sauce appears too thick, add a bit more of the reserved pasta water to reach your desired consistency.
- Serve hot, garnished with additional grated parmesan cheese and parsley.
This recipe was inspired by French Onion and Browned Butter Pasta from iamhomesteader.com.
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