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Pappardelle with Caramelized Onions and Parmesan

61

Onions, the king of pantry staples, reign supreme in this dish: They're slowly caramelized, then tossed with pasta and Parmesan.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2008

Ingredients

  • 1 tablespoon olive oil
  • 2 medium onions, halved and thinly sliced
  • 1/2 teaspoon dried thyme
  • Coarse salt and ground pepper
  • 1 package (8.8 ounces) pappardelle pasta or 8 ounces fettuccine
  • 2 tablespoons butter
  • 2 ounces Parmesan, shaved with a vegetable peeler

Directions

  1. In a large skillet, heat oil over medium. Add onions and thyme; season with salt and pepper. Cover, and cook, without stirring, until onions have released their liquid, about 5 minutes. Uncover, and cook, stirring occasionally, until deep golden brown, 25 to 30 minutes more. When bottom of skillet darkens, add a few tablespoons water, and scrape up browned bits with a wooden spoon (you may need to do this 2 or 3 times).

  2. Meanwhile, bring a large pot of salted water to a boil. When onions have about 10 minutes left to cook, add pasta to water in pot, and cook until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.

  3. Add onions and butter to pasta in pot; season with salt and pepper, and toss to combine. Gradually add enough pasta water to create a thin sauce that coats pasta. Serve pasta topped with Parmesan.

Cook's Notes

The secret to this pasta is cooking the onions until they're a deep golden brown; to keep them intact, stir only occasionally. Pappardelle, like other egg-based noodles, cook very quickly (even when sold dried). We like this pasta with butter-and-cheese sauces, such as this one.

Reviews Add a comment

  • ALR3180164DW
    19 AUG, 2017
    I included a sliced eggplant which i dried for a few hours and then baked for 35 minutes with a quarter teaspoon of extra virgen olive oil salt and fresh pepper. Then i incorporated it into half a pound of this papardelle and the other ingredients, which i incorporated into the dish. It was amazing!
    Reply
  • ladycelticpoet
    8 MAR, 2015
    I have never seen such lazy and complaining people like some of those on this recipe. If you don't want to cook this DON'T! A hassle really? If you are too lazy to look it up yourself then please don't bother posting. This is a great recipe and I am afraid you might have to do some work on your own. Imagine that? Appalling to see such lazy people no wonder we voted in such a worthless govt look who is out there voting.
    Reply
  • ladycelticpoet
    8 MAR, 2015
    I have never seen such lazy and complaining people like some of those on this recipe. If you don't want to cook this DON'T! A hassle really? If you are too lazy to look it up yourself then please don't bother posting. This is a great recipe and I am afraid you might have to do some work on your own. Imagine that? Appalling to see such lazy people no wonder we voted in such a worthless govt look who is out there voting.
    Reply
  • ladycelticpoet
    8 MAR, 2015
    I have never seen such lazy and complaining people like some of those on this recipe. If you don't want to cook this DON'T! A hassle really? If you are too lazy to look it up yourself then please don't bother posting. This is a great recipe and I am afraid you might have to do some work on your own. Imagine that? Appalling to see such lazy people no wonder we voted in such a worthless govt look who is out there voting.
    Reply
  • purplepentacle
    12 FEB, 2015
    If you read the heading just above the box where you type in your review, you will see that it clearly says "Review This Recipe". Not complain about not liking the format of the sight. Geez, if you are that troubled by the lack of nutritional data, don't use the website, or at least complain to the right people. The recipe is delicious and simple and my family loves it.
    Reply
  • blondebruin
    23 APR, 2013
    Made this tonight with grilled chicken on top. It was really simple and easy, and tasted good! Don't substitute the shaved parmesan for the grated kraft kind--the parm was the best part!
    Reply
  • kutest
    10 FEB, 2013
    This was great. Kids loved it too. I made homemade pasta and cut into long wide ribbons. Served with a Caesar salad its is a perfect meal.
    Reply
  • kaeton
    1 OCT, 2011
    This recipe is outstanding.
    Reply
  • OneFunkyDiva
    2 APR, 2011
    I also agree with the other posters. Yes, I know know there are websites out there where I can plug in all the ingredients to get the nutritional information. But, it's a hassle. The nutritional info should be posted with the recipe. Period. I won't even attempt to make this without it.
    Reply
  • ladyjane333
    2 APR, 2011
    I absolutely agree with the other posters. I am on a very strict diet and need to know the nutritional value of everything I eat. Most every site with recipes has this information, and I am not sure this one doesn't. I would like to try this dish, but I won't until I know.
    Reply