Pasta in Mellow Onion Sauce

I stumbled across this recipe when sauteing onions for a tomato-based sauce. It tasted so good, I left the tomatoes out! Long, slow cooking brings out the sweetness of the onions.


  • 5 cups mild, sweet onions (I used Vidalias)
  • 3 medium to large carrots
  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 cups chicken broth
  • 1 tsp. tarragon
  • 1/2 tsp. thyme
  • pepper, to taste
  • 1 lb. fettuccine noodles, cooked according to label, nice and hot
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp. chopped, fresh parsley


Peel the onions. Slice into quarters, then slice each quarter about 1/2 inch thick. Slice the carrots into 1/3 inch coins. Add butter and olive oil to a large skillet and melt. Add the veggies on medium heat until they start cooking, then reduce to medium-low. Stir frequently; you want them to cook down until they are soft, without browning. When they are getting pretty soft, add the chicken broth, preferably home made (Better Than Bouillon, in a jar, makes a really good substitute for broth, much better and less salty than cubes).


Add the tarragon, thyme, and pepper (or your favorite seasonings). Put the lid on, and simmer gently until the onions are very soft, stirring occasionally. When the pasta is done, stir in the cheese. Sprinkle the parsley over top. Serve over noodles with crusty bread or as a side dish.

Servings: 4 dinner servings, 8 for a side-dish
Prep Time: 10 Minutes
Cooking Time: 30 = 40 Minutes

By Copasetic1 from North Royalton, OH


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Anonymous Flag
June 1, 20110 found this helpful

This sounds really good! I am going to try it switching out the carrots for red bell pepper and oregano for the spice. Thanks for sharing your recipe!

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