French onion soup meets pasta in this rich and savory dish. The onions are slow-cooked over low heat until they brown and their natural sweetness emerges. A little white wine, vegetable stock, and butter are added to create a simple sauce that coats the pasta. Serve it up with some toasted bread and salad on the side – it’s delicious!
Caramelizing onions takes time – there’s just no way around it. For this recipe, it’s important to caramelize the onions on the stove top because browned bits will stick to the bottom of the pan which adds amazing flavor to the sauce. Depending on the size of your pan (mine holds 4.9 liters) the cooking time will vary. Be sure to cook them over low heat – it will seem like nothing is happening for a long time (the onions won’t start to brown until they release most of their moisture) and then they will suddenly start to brown. It’s best to let them be and only stir them periodically. As they start to brown you can increase the stirring to ensure they cook and brown evenly. You know they’re done when they are softened and they’ve turned a nice golden brown.
Keywords: caramelized onion pasta