Recipe Detail

Spaghetti with Caramelized Onions and Yogurt

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  1. 2 tablespoons - extra-virgin olive oil, plus more for drizzling
  2. 3 pounds - onions halved and cut lengthwise into 1/4-inch-thick slices
  3. 5 sprigs - fresh thyme
  4. 1 - bay leaf
  5. 3 tablespoons - dry white wine
  6. 1 pounds - whole-wheat spaghetti
  7. 3/4 cups - fresh flat-leaf parsley leaves
  8. 2 cups - homemade yogurt or store-bought plain low-fat yogurt


Step 1
Combine oil, onions, thyme, bay leaf, and 1 teaspoon salt in a large saute pan; cook over medium heat, stirring occasionally, until onions are tender and golden brown, about 1 1/2 hours. If the pan becomes dry, add water, 1 tablespoon at a time, to prevent onions from burning.

Step 2
Add wine, and bring to a boil, scraping up browned bits with a wooden spoon. When wine has evaporated, remove pan from heat; discard thyme sprigs and bay leaf.

Step 3
Meanwhile, bring a large pot of water to a boil. Add pasta; cook until al dente. Drain. Stir pasta, parsley, and 1 teaspoon salt into onions; season with pepper.

Step 4
Divide pasta among 6 bowls. Top each serving with 1/3 cup yogurt, drizzle with oil, and season with pepper.


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