Pappardelle Pasta With Caramelised Onions

This dish has to be the simplest and tastiest supper I've come across in a long time. I first spotted it on the Snapchat account of Fashion Floats Favourite, James Kavanagh. James' boyfriend William cooks delicious and easily replicated recipes on a regular basis. I have often salivated at the Snaps but this was my first time to try make one of his dishes myself. I googled the recipe after seeing the result and it turns out that Martha Stewart counts this recipe amongst her favourites too. If it's good enough for Martha , it's good enough for me! 

When the cupboards are bare most people will have pasta and onions in their armour. The slow cooking of the onions ensures a delicious subtle sweetness. The yoghurt is optional but the parmesan is essential in my eyes.


1 packet of Pappardelle pasta (Fettucinne can be substituted)
4 medium onions - sliced into fine rings and then halved 
2 tablespoons natural yoghurt
2 oz Parmesan cheese - pared
1 tablespoon butter
Coarse black pepper and sea salt to taste
1/2 teaspoon dried thyme - optional


  1. In a large skillet, heat oil over medium. Add onions and thyme; season with salt and pepper. Cover, and cook, without stirring, until onions have released their liquid, about 5 minutes. Uncover, and cook, stirring occasionally, until deep golden brown, 25 to 30 minutes more. When bottom of skillet darkens, add a few tablespoons water, and scrape up browned bits with a wooden spoon (you may need to do this 2 or 3 times).
  2. Meanwhile, bring a large pot of salted water to a boil. When onions have about 10 minutes left to cook, add pasta to water in pot, and cook until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
  3. Add onions and butter to pasta in pot; season with salt and pepper, and toss to combine. Gradually add enough pasta water to create a thin sauce that coats pasta. Serve pasta topped with Parmesan.

Serve with a mixed green salad and enjoy!
This serves 2 people. Use 2 onions per person.