Caramelized Onion and Roasted Garlic Pasta
If you’re a fan of caramelized onions, oh boy are you in for a treat.
Prep Time: 15ish min
Cook Time: 60ish min
Yield: 4-6 servings
Ingredients
3 large yellow onions, sliced thin
1 head of garlic
1 pound linguini
1/2 cup heavy cream
2 tbsp olive oil + a little bit extra for roasting the garlic
2 tsp fresh thyme
1 tsp black pepper
1/2 tsp salt + more to taste
Gruyere cheese for serving
Instructions
In a large, heavy bottomed pot or sauté pan, heat the olive oil over medium/low heat. Add the onion and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook for about 45 minutes or so, stirring every few minutes. Once the onions start sticking to the bottom of the pan, let them stick for a bit and brown, making sure to stir before they burn! Continue to cook and scrape until the onions are rich, jammy, and brown in color. (If you want more in depth instructions, check out this recipe).
While the onions are cooking, roast the garlic. Cut the top off the head of garlic to expose all the cloves, drizzle with a little bit of olive oil, wrap in foil, and bake at 400ºF for 45-60 minutes.
Once the onions are almost finished caramelizing, and the garlic is almost finished roasting, boil the pasta according to the package instructions. Make sure to save at least 2 cups of salty pasta water!
Let’s make the sauce! To the caramelized onions, add the thyme, salt, pepper, and roasted garlic. Use a wooden spoon to smush the cloves of garlic into the onions.
Add the heavy cream and pasta water and stir, making sure to scrape up all the brown bits from the pan until a smooth, thick sauce forms.
Add the cooked pasta and stir the sauce coats all the pasta. Top with as much shredded gruyere as your heart desires and serve.