This Caramelized Onion Pasta is slow-roasted onions, garlic, and sun-dried tomatoes, tossed in a creamy sauce with fresh herbs, lemon juice, and al dente pasta. It is creamy, flavorful, and satisfying, perfect for a cozy meal! I love a plate of this pasta with a side salad or a piece of crusty bread. If you love the rich, caramelized flavors in this pasta, I think you will love my French Onion and Browned Butter Pasta, too!
Ingredients & Substitutions
- Onions: Yellow onions are caramelized, which is the star of this dish. They add a rich sweetness that I love. It is worth the roasting time! If you don’t have yellow onions, sweet onions like Vidalia or Walla Walla would be delicious.
- Sun-Dried Tomatoes: When using dry-packed sun-dried tomatoes, soak them in water for about 30 minutes before draining, patting them dry, and chopping; this will soften them up. You could also use the sun-dried tomatoes packed in oil, which you just need to drain and chop before using. (But, the added oil might affect the overall richness of this pasta dish.)
- Garlic: Roasting the garlic brings out so much flavor! It makes such a difference when compared to jarred (or minced) garlic, which I do not recommend for this recipe. You are caramelizing the onions, so why not add the garlic bulbs, too?
- Pasta: I love orecchiette pasta (a little ear-shaped pasta) because its ‘cups’ hold all of that delicious sauce! But, any pasta that has some texture or a shape that can ‘grab hold’ of the sauce would work. Or, make homemade shaped pasta to use!
- Heavy Whipping Cream: For a creamy, velvety sauce, I used heavy whipping cream (heavy cream). Half-and-half would also work, but the sauce would be less rich.
- Herbs: I love using fresh herbs like parsley and basil. However, you can use dried if that is all you have on hand. If using dried herbs, use less (about a tablespoon of each in this recipe) because they are more concentrated than fresh.
- Lemon Juice: Freshly squeezed lemon juice is best, but bottled juice can work in a pinch. It adds a zestiness to the dish.
Can I Make This Pasta Dish Without Sun-Dried Tomatoes?
Yes, you will still have a delicious caramelized onion pasta dish without sun-dried tomatoes–just leave them out. Or, if you want to replace the sun-dried tomatoes, try using cherry tomatoes or red bell peppers, both of which can be roasted with the onions and garlic.
Can I Add Protein To Caramelized Onion Pasta?
Sure! If you want to make the pasta dish more substantial, add a protein! Some proteins I would add are sliced or cubed grilled chicken, sauteed shrimp, crispy bacon pieces, pancetta, or prosciutto, just to name a few. Let me know what you have tried!
Storing & Reheating Caramelized Onion Pasta
To Store: When storing the pasta, first, let it cool completely. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Or, freeze the pasta for up to 2-3 months, but freezing it may affect the sauce’s texture when reheated.
To Reheat: Reheat the pasta dish in a skillet over medium heat, adding a splash of water or cream if you need to loosen the sauce. Or, reheat in the microwave. (If frozen, let the pasta thaw in the refrigerator overnight before reheating.)
Caramelized Onion Pasta
Ingredients
- 2 large yellow onions, halved, sliced into thin half-moons
- ½ cup (about 8-10 whole) sun-dried tomatoes, softened in hot water, chopped
- 1 teaspoon paprika
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 2 whole garlic bulbs
- 2 tablespoons extra virgin olive oil
- 8 ounces orecchiette pasta
- 1 cup (238 g) heavy whipping cream
- ¼ cup fresh parsley, chopped (plus more for garnish)
- ¼ cup fresh basil, chopped
- 1 medium lemon, juiced (about 2 tablespoons juice)
Instructions
- Preheat the oven to 400°F (200°C). Spray a 9×9-inch baking dish with nonstick cooking spray.
- To the baking dish, add the sliced onions, sun-dried tomatoes, paprika, salt, and pepper. Toss to combine. Set aside.
- Peel away the loose, papery outer layers of the garlic, leaving the bulb intact. Cut about ½ inch off the tops of each bulb to expose the garlic cloves inside.
- Nestle the garlic bulbs, cut side up, in the center of the onion mixture. Drizzle the entire dish with olive oil. Cover the dish tightly with aluminum foil. Roast in the oven for 60-70 minutes, or until the onions are golden and caramelized and the garlic is soft.
- In the final 10 minutes of roasting, cook pasta al dente according to the package directions. Before draining the pasta, reserve 1 cup of pasta water and set aside.
- Once the vegetables have finished roasting, carefully remove the garlic bulbs from the dish to cool. When the garlic is cool enough to handle, squeeze the roasted garlic cloves into the dish and discard the skins.
- To the dish, add heavy cream, parsley, basil, and lemon juice.
- Stir in the cooked pasta, adding a little reserved pasta water (if needed) to achieve a creamy consistency. Mix everything until well combined.
- Serve warm, garnished with fresh parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I really like this! I would add some shrimp to mine next time.
Elizabeth
I wasn't sure what to think of this pasta dish, but I really liked it! I am not always a fan of heavy cream sauces, but this didn't seem too heavy!
Annabelle
The caramelized onions really stand out in this pasta. I liked it.
Bella
The combination of caramelized onions and creamy sauce is fantastic. The pasta is rich but balanced with the freshness of parsley and basil. The lemon adds a lovely brightness.
Selena
This dish is incredibly flavorful! The caramelized onions and sun-dried tomatoes create a perfect harmony. It’s rich, creamy, and full of depth. A great go-to for a cozy meal.
No rating, because I haven’t made this. I’m quite intrigued, however, because we love caramelized onions. I have a question before I make it: is there a reason I need to have two bulbs of garlic to roast with the onions rather than simply throwing in, say 20-30 cloves?
Well that is double the amount the recipe suggests, but sure, you can do whatever you like.