photo: Pasta with Onion Jam

Pasta with Onion Jam

If I give you a pasta recipe with just one basic ingredient and say that it is insanely delicious – will you believe it? So today it is just such a recipe – pasta with onion jam. This is something incredible, when I cooked it and tried it, I could not believe that there really was nothing but an onion. I thought there was mushrooms, creamy sauce and a lot more. The pasta itself is very rich, with a light sweetish taste and aroma of what it does not have. For fans of pasta – it will be just a holiday. A luxurious aromatic dish, which is being prepared for no longer than 20-25 minutes, and what there is the opportunity here for experiments: take vegetable or chicken broths, add herbs or finely chopped mushrooms, bits of bacon or prosciutto, vary the cheeses from the classic Parmesan to the exquisite Dor Blue. However, I suggest starting with a basic recipe.


  • Onion
    2 pcs
  • Olive oil
    30 g
  • Butter
    50 g
  • Broth
    1 l
  • Bucatini
    300 g
  • Parmesan cheese
    30 g
  • Thyme
    10 g
  • Black pepper
    - to taste


  • 1. Contrary to the usual technology, we will not start with pasta, but with that the most important and unique ingredient – onions. We need two large bulbs, you can take the so-called white onion or ordinary, but not red.
  • 2. Cut half-rings of 5-6 mm thick, you do not need thin stripes, because you will cook it for a long time, about 10-15 minutes.
  • 3. In a small saucepan, heat the olive oil (30 g) and butter (50 g).
  • 4. To the mistress for the note. Why do we take two kinds of butter? It is simple, butter will open the aroma of onions and give it a creamier taste, and also caramelizes it perfectly. But butter itself tends to blacken quickly, so add olive oil. It will protect the cream from burning, and in addition, make the dish more useful and fragrant.
  • 5. When the oil is heated and mixed into a homogeneous mass – lower the fire to medium and lay out onions. Here is an important subtlety –do not touch the onion at all and use medium fire.
  • 6. After about three minutes, you can add fresh thyme (leaves) and ground pepper. Here the herbs are optional, again, in the beginning you can make a basic recipe without them.
  • 7. After a minute you can mix everything and look again and wait.
  • 8. After another 3-4 minutes, onions will be of a pleasant brownish-golden color. This is important, do not mix onions constantly, but only every 2-3 minutes. Due to the fact that we cook on medium heat, the onion will not burn, but will be caramelized (covered with a crust). Do not try to speed up the process, raising the fire will only spoil the onions.
  • 9. Pour in 300 g of hot broth or just boiling water. Pasta will be cooked on the principle of risotto – gradually pour in new portions of broth.
  • 10. It will be perfectly fine if you use bucatini – such thick spaghetti with a hole in the center. It will be well suited sauce with which the whole dish will only benefit from.
  • 11. Break the bucatini twice so that they fully enter the pan. Dip into broth and add fire.
  • 12. It is simple. Now prepare the pasta until the buns are ready for your taste. I like to do al dente, that is slightly damp. The broth will gradually boil away and if the pasta is still raw – just add more. You need to guess the moment when the bucatini is ready, and there is almost no broth.
  • 13. And remember, the finished pasta will still be absorbing the broth, so you should not bring it to a very dry condition either.
  • 14. In the ready-made pasta, add 30 g of grated parmesan and mix well before serving. If you will treat relatives or friends – do not tell at once, from what it is prepared. Let there be some intrigue. Of course, everyone will see the bow, but few will guess that there is nothing else. Pasta is very tasty, glossy, juicy and fragrant.
  • 15. That is it, just 20-25 minutes and an excellent lunch or dinner is ready. I wrote down the recipe in “Prepare again”.