Pâtes aux oignons
Pâtes aux oignons, or Onion Pasta, is a traditional dish of French origin, closely associated with the home cooking of northern regions like Alsace and Normandy. Although simple at first glance, this pasta radiates warmth and the deep, caramelized aroma of onions, which have been a foundation of French cuisine for centuries. It is classically served with wide-shaped pasta, which holds the sauce well and highlights its richness.
Traditionally, the onions are slowly sautéed in butter until golden brown and sweet, giving the dish its characteristic flavor. In the past, this type of pasta was popular in modest households due to its accessible ingredients and delicious result. Today, despite its humble roots, Pâtes aux oignons is increasingly found on the menus of bistros and modern restaurants. The blend of rustic charm, deep flavor, and easy preparation makes this pasta a timeless part of the French culinary tradition.
Serving:
2
Preparation time:
40 min
Calories per person:
Ingredients
Marodi Wavy Noodles: 200 g
Yellow onions: 3 large pieces
Butter: 50 g
Olive oil: 1 tablespoon
White wine: 100 ml
Sugar: 1 teaspoon
Salt: to taste
Freshly ground black pepper: to taste
Fresh parsley leaves: 10 g
Cooking cream: 50 ml
Grated cheese (Parmesan): 50 g
Preparation instructions:
- Cut the onions into thin half-moons
- In a large pan, heat the butter and olive oil over medium-low heat, then add the onions and a pinch of salt
- Slowly sauté the onions, stirring occasionally, for about 20 minutes until they become golden brown and completely soft; if they stick to the bottom, deglaze with a bit of water
- Add the sugar and chopped parsley, then stir for a few more minutes to let the sugar melt and caramelize the onions
- Pour in the white wine and let it simmer gently until it evaporates, about five minutes
- Cook the pasta in salted water according to the package instructions
- Add a bit of the pasta water to the pan with the onions, then stir in the drained pasta
- Add the cooking cream and grated cheese
- Stir well until the cheese melts and blends with the sauce
- Season to taste and serve immediately
Nutritional value:
Carbohydrates: 57 g
Protein: 18.5 g
Fat: 36.5 g
Origin of the recipe:
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