Penne with Caramelized Onions and Fontina
Indulge in the irresistible combination of sweet and savory with this Penne with Caramelized Onions and Fontina recipe—an elevated comfort food dish that's perfect for weeknight dinners or special occasions. Tender al dente penne is tossed with deeply golden caramelized onions, infused with fresh thyme and a hint of sugar, for a rich, aromatic base. A luscious sauce made with melted Fontina cheese and heavy cream coats every bite, while grated Parmesan adds a nutty finish. Garnished with bright parsley, this dish is both visually stunning and bursting with flavor. Ready in under an hour, this creamy penne recipe is a must-try for pasta lovers seeking an easy yet gourmet meal idea.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 4 medium yellow onions
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon granulated sugar
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1.5 cups Fontina cheese
- 0.5 cup heavy cream
- 0.25 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- 4 quarts water
- 1 tablespoon salt (for boiling pasta)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the penne pasta. Cook until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the rest and set the pasta aside.
While the pasta cooks, peel and thinly slice the yellow onions.
In a large skillet over medium heat, melt the butter and olive oil together. Add the sliced onions, thyme, and granulated sugar. Cook, stirring occasionally, for 25-30 minutes until the onions are deeply golden and caramelized.
Season the caramelized onions with sea salt and black pepper. Stir and remove the skillet from heat.
In a small saucepan over low heat, warm the heavy cream. Gradually add the shredded Fontina cheese, stirring until smooth and melted. Remove from heat once combined.
Add the cooked penne pasta to the skillet with the caramelized onions. Pour the cheese sauce over the pasta and toss to coat. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it.
Stir in the grated Parmesan cheese and heat everything through over low heat for 1-2 minutes.
Garnish the pasta with chopped parsley before serving warm.
Nutrition Facts
Calories |
3771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.6 g | 288% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 11852 mg | 515% | |
| Total Carbohydrate | 308.2 g | 112% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 23.1 g | ||
| Protein | 140.0 g | 280% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2966 mg | 228% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1752 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
