Effortless Caramelized Onion Cream (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 cloves garlic, finely chopped
02 -
½ teaspoon salt
03 -
1 tablespoon butter
04 -
2 large onions, sliced thin
05 -
3 tablespoons olive oil
06 -
1 teaspoon sugar
→ Sauce Components
07 -
½ cup of heavy cream
08 -
½ cup of broth (vegetable or chicken)
09 -
½ cup shredded Parmesan cheese
10 -
½ cup white wine, optional but nice
→ Pasta and Garnish
11 -
Season with salt and pepper as needed
12 -
Freshly chopped parsley to top it off
13 -
12 ounces of pasta (spaghetti or fettuccine are great options)
# Instructions:
01 -
Fill a big pot with water and lots of salt, then bring it to a boil. Cook pasta until it has a bit of bite left (al dente). Drain but save a cup of that starchy water in case you need it later.
02 -
As the water heats up, put butter and olive oil in a deep pan on medium heat. Toss in sliced onions, salt, and sugar, stirring on and off. Let them cook slowly for 25-30 minutes, so they turn soft and sweet. Go slow for the best results!
03 -
When the onions are golden and sweet, mix in the chopped garlic. Stir it around for a minute or two, just until you can smell how amazing it is. Don't let it overcook—it'll get bitter.
04 -
Pour in the optional white wine, and hear that happy sizzle! Scrape up all the tasty bits stuck to the pan. Let the wine reduce until it's almost gone but leaves a bold flavor.
05 -
Add the broth and heavy cream, stirring everything gently to mix it up. Let it simmer softly for five minutes, so it thickens slightly and picks up the golden oniony color.
06 -
Stir in the Parmesan until it's fully melted into a creamy sauce. Taste it and tweak the salt and pepper to your liking.
07 -
Throw the pasta into the sauce and give it all a good mix to coat every noodle. If things look too thick, add a bit of that reserved pasta water. Plate it up, top with parsley, and grate a bit of extra cheese over it if you’d like!
# Notes:
01 -
To get the best sweet, rich flavor, don’t rush caramelizing those onions—patience makes the magic happen.
02 -
Stop cooking the pasta when it's just firm enough, because it'll cook a little more in the sauce.
03 -
Save a cup of pasta water so you can thin out the sauce if it gets too heavy at the end.