Linguine With Melted Onions and Cream
- Total Time
- About 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter
- 4tablespoons olive oil
- 4large onions, very thinly sliced (you can do this in the food processor)
- Salt
- ½cup heavy cream
- 2teaspoons tomato paste, more to taste
- Ground black pepper
- 1pound linguine or other long, thin pasta
- ½cup freshly grated Parmesan cheese, more for serving
- Finely minced parsley, for serving (optional)
Nutritional analysis per serving (4 servings)
881 calories; 42 grams fat; 19 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 101 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 24 grams protein; 801 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a wide skillet with a lid, heat the butter and oil over medium heat. When melted, add the onions in batches, stirring to coat. Reduce the heat to very low, cover and cook, stirring often, until very soft and translucent, about 30 minutes. The onions may turn light gold, but they should not brown.
- Step 2
Sprinkle with 1 teaspoon salt, cover and continue cooking until onions are golden and melting into a purée, 30 to 60 minutes more depending on the thickness of the onions.
- Step 3
In a microwave, heat the cream until warm, add the tomato paste, and stir until dissolved.
- Step 4
Meanwhile, bring a large pot of water with 1 tablespoon salt to a boil over high heat for the pasta.
- Step 5
When the onions are cooked, stir the cream mixture into the skillet along with a dozen grinds of black pepper. Cook, stirring, until the onion mixture is slightly thickened, 2 to 3 minutes. Turn off the heat.
- Step 6
Add the pasta to the boiling water and cook until tender, then drain and return to the pot. Immediately add the onion mixture and Parmesan cheese and toss together. Taste and adjust the seasonings with salt and pepper; add a little more tomato paste if the mixture needs sweetness or acidity.
- Step 7
Serve immediately, sprinkling each serving lightly with parsley, if you’d like. Pass more cheese at the table.
Private Notes
Comments
I had a brisket in a 275F degree oven and came across this recipe. Started the onions on the stove in a 14” cast iron skillet. Covered with a circle of patchy paper and transferred to the oven. They were perfect at about 90 minutes. Cooled the onions, refrigerated for a couple days. Reheated gently and finished the recipe. Lovely. Will likely make this any time that I have something else roasting low and slow.
I used this recipe as a way to use up some of the wild mushrooms that fill my freezer. I simply added the mushrooms to the finished product to make more of a full meal out of what seemed like a side dish. The only other thing I used was a light sprinkling of cayenne pepper (I add hot pepper to everything.) It worked perfectly and was incredibly delicious.
I have made onions to "melting" texture successfully in a crock pot set to low for 8-10 hours or overnight. Stir them now and then.
This was delicious! I added mushrooms towards the end of the cooking time, otherwise followed the recipe exactly. It tak
Loved the way the onions made the flavorful sauce. I did end up adding some extra tomato paste at the end.
I do a version of this but without cooking the onions into a purée. Instead of the tomato paste the sauce uses Honeycup honey mustard (the best honey mustard but I can never find it in stores), cognac and thin strips of salami. I am going to try this recipe now, it sounds delicious.
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