Fettuccine with Caramelized Onion Cream Sauce

This recipe has been bobbing around in the back of my head for months. I finally was able to put oil to pan and make it. No lie, super rich. The caramelized onions have such a complex flavor when they are coated in butter and cream. The onions are as soft as the pasta so fettuccine is perfect with this. Spaghetti would be too.

Here is a tip, don't have this on a date. You will smell terrible. Your belly would be satisfied, but your breath would be a nightmare.



1 lb fettuccine pasta
2 Tbsp olive oil
7 onions (yes 7, just trust me), peeled, halved and thinly sliced
Kosher salt
4 garlic cloves, minced
3/4 cup butter
1 1/2 cups heavy cream, or more, depending on the consistency you want
Chopped fresh parsley, for garnish

In a large skillet, heat olive oil over medium low heat. Add onions and season with salt. Cook onions, covered, for 45 minutes to an hour, stirring occasionally.

Meanwhile, in a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside in the pot. Drizzle a little olive oil on top and cover.

Once the onions are well browned and limp, turn heat up to medium and add the butter and garlic. Stir until butter is completely melted. Add heavy cream and simmer for 3 minutes, until thickened. Add the fettuccine to the sauce and stir to combine. Simmer for a minute. Serve pasta with chopped fresh parsley on top.

Yields 6 servings.