Spaghetti with Caramelized Onions and Yogurt Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Yogurt gives this dish creaminess without the heaviness (and calories) of a cream-based sauce.

    Main Ingredient:


    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 1 hour(s) 25 min


    Pasta with yogurt is a classic pairing in Greek, Turkish, and Lebanese cuisines.


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    Posted On:

    May 10, 2020

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