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Pasta With Caramelized Onions & Blue Cheese (Moosewood)

The first time I tasted pasta with caramelized onions and blue cheese was at a potluck during my college days. A friend, a self-proclaimed “Moosewood devotee,” brought a huge bowl of this unassuming dish. At first glance, it seemed simple, but the flavor was extraordinary—the sweet depth of the onions perfectly balanced by the tangy, pungent blue cheese. It was a revelation, a comforting and sophisticated combination that has stayed with me ever since. This dish became a staple in my student kitchen, a perfect easy meal for a cook who wanted to impress.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Dietary Type: Vegetarian

Ingredients

1 lb pasta shells or 1 lb other chunky pasta
1 tablespoon olive oil
6 cups chopped onions
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable broth or 1/2 cup water
1 cup crumbled blue cheese

Equipment Needed

Large pot for cooking pasta
12-14 inch skillet

Instructions

Begin by cooking the pasta. Bring a large pot of salted water to a boil. Add the pasta shells (or other chunky pasta) and cook until al dente, according to the package directions. Remember, al dente means “to the tooth,” so the pasta should have a slight bite to it.
While the pasta is cooking, prepare the caramelized onions. Heat the olive oil in a large 12-14 inch skillet over medium heat. Make sure the skillet is large enough to accommodate the onions comfortably; overcrowding can prevent them from caramelizing properly.
Add the chopped onions, salt, and black pepper to the skillet. The salt helps to draw out the moisture from the onions, initiating the caramelization process.
Cook the onions until they are lightly caramelized, achieving a beautiful golden brown color. This will take approximately 20-25 minutes. Stir frequently at first to prevent sticking, then less frequently as they soften and begin to brown. Reduce the heat if the onions are browning too quickly and burning. The key to perfect caramelized onions is patience; don’t rush the process.
Once the onions are caramelized to your liking, add the vegetable broth (or water) to the skillet. This deglazes the pan, lifting up any flavorful browned bits that have stuck to the bottom.
Reduce the heat to low and continue to cook, stirring occasionally, until the pasta is done cooking. The broth or water will reduce slightly, creating a light sauce that coats the onions.
Before draining the pasta, dip out a cup of the pasta cooking water and set it aside. This starchy water is a valuable tool for adjusting the consistency of the sauce later on.
Drain the cooked pasta thoroughly.
Place the drained pasta in a large serving dish.
Toss the pasta with the caramelized onion mixture and the crumbled blue cheese. Make sure the pasta is evenly coated with the onions and blue cheese. The heat from the pasta will gently melt the blue cheese, creating a creamy, flavorful sauce.
Use a bit of the reserved pasta cooking water to “wash” the remaining onion mixture from the skillet, ensuring you capture every last bit of flavor. Add this mixture to the pasta.
Add more pasta cooking water to the pasta if it seems dry or needs a creamier consistency. Start with a small amount and add more as needed until you achieve the desired consistency.
Serve the pasta with caramelized onions and blue cheese hot.

Expert Tips & Tricks

Caramelizing onions is all about patience. Don’t crank up the heat to speed up the process; low and slow is the way to go. This allows the natural sugars in the onions to break down and caramelize, resulting in a richer, sweeter flavor.
Add a splash of balsamic vinegar towards the end of the onion caramelization process. The acidity balances the sweetness and adds complexity.
For a richer flavor, use a dry sherry or white wine instead of vegetable broth or water when deglazing the pan.
If you don’t have blue cheese on hand, Gorgonzola, Stilton, or even a strong goat cheese can be used as a substitute.
To prevent the pasta from sticking together after draining, toss it with a drizzle of olive oil.

Serving & Storage Suggestions

Serve this pasta dish immediately while it’s hot and the blue cheese is melted and creamy. A simple green salad with a light vinaigrette makes a perfect accompaniment. For a more substantial meal, consider adding grilled chicken or sausage. This pasta also pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or broth if needed to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overcook it. The dish is best consumed within a few days, as the pasta can become mushy over time. Freezing is not recommended as it can affect the texture of both the pasta and the cheese.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	692 kcal	35%
Total Fat	15 g	23%
Saturated Fat	7.2 g	36%
Cholesterol	25 mg	8%
Sodium	1070 mg	47%
Carbohydrate	109 g	36%
Dietary Fiber	8 g	28%
Sugars	14 g	28%
Protein	25 g	50%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free pasta shells or other gluten-free chunky pasta.
Dairy-Free: While the blue cheese is key to this dish, you can experiment with a vegan blue cheese alternative, though the flavor will be different. You can also omit the cheese and add a sprinkle of nutritional yeast for a cheesy flavor.
Add-ins: Consider adding toasted walnuts, pecans, or pine nuts for added texture and flavor. Sun-dried tomatoes, sautéed mushrooms, or wilted spinach also make excellent additions.
Spicy: Add a pinch of red pepper flakes to the onions while they are caramelizing for a touch of heat.
Seasonal: In the fall, add roasted butternut squash or pumpkin to the pasta. In the spring, try adding fresh asparagus or peas.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of onion?
A: Yes, while yellow onions are classic for caramelizing, you can also use sweet onions like Vidalia or Walla Walla. Red onions will also work, but will impart a slightly different flavor.

Q: How do I prevent the onions from burning while caramelizing?
A: The key is to use low heat and stir frequently, especially as the onions start to brown. If they are browning too quickly, add a tablespoon or two of water or broth to the pan to deglaze it and slow down the cooking process.

Q: Can I make the caramelized onions ahead of time?
A: Absolutely! Caramelized onions can be made up to 3 days in advance and stored in the refrigerator. Reheat them gently before adding them to the pasta.

Q: I don’t like blue cheese. What else can I use?
A: Gorgonzola, Stilton, or a strong goat cheese are good substitutes. You can also use Parmesan cheese for a milder flavor.

Q: Is this dish suitable for vegetarians?
A: Yes, this recipe is vegetarian as long as you use vegetable broth.

Final Thoughts

This pasta with caramelized onions and blue cheese is a testament to the power of simple ingredients, cooked with care. The sweet, savory, and tangy flavors combine to create a dish that is both comforting and sophisticated. Don’t be afraid to experiment with different variations and substitutions to make it your own. Whether you’re a seasoned chef or a beginner cook, this recipe is sure to become a favorite. I encourage you to try it and share your feedback. Perhaps pair it with a chilled glass of Pinot Grigio and some crusty bread for a truly delightful experience!

Pasta With Caramelized Onions & Blue Cheese (Moosewood) Recipe