Caramelised Onion Blue Cheese Pasta

    35 minutes

    A really delicious spaghetti dish that is simple but full of flavour. Caramelised onions, balsamic vinegar and Gorgonzola.

    95 people made this

    Serves: 4 

    • 500g packet spaghetti
    • 4 tablespoons olive oil
    • 2 large red onions, thinly sliced
    • 2 cloves garlic, crushed
    • 2 tablespoons balsamic vinegar
    • 125g Gorgonzola or any blue cheese, crumbled

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Cook spaghetti according to packet instructions; drain.
    2. Heat oil in a large frying pan over medium high heat. Fry onions until golden brown, stirring often, about 10 minutes. Stir in garlic, and cook for 2 minutes. Remove from heat, and drizzzle over balsamic vinegar.
    3. In a large bowl, combine pasta, onion mixture and Gorgonzola or blue cheese. Toss until evenly coated, and cheese is melted.

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    Reviews in English (76)


    Used different ingredients. This was great! I have made it several times, sometimes adding sauteed mushrooms, chopped spinach, or even leftover cooked chicken. I am a huge fan of gorgonzola, and this is the best vehicle for gorgonzola I've ever had. When I have added those other ingredients, I simply double the cheese and balsamic vinegar so the flavours don't get too diluted. And I've even managed to find a way to eat the rocket that is so plentiful in season around here, but is normally too bitter for my taste. I simply add the fresh, chopped rocket in the last step, and the heat of the pasta wilts it nicely.  -  29 Sep 2008


    Great recipe. I kept the pot on low heat while mixing the onions and blue cheese through, superb.  -  17 Sep 2013


    Altered ingredient amounts. O.K. Lisa---you deserve major kudos! This pasta was definitely an "S", as in Superb, Sublime, Sophisticated, etc. I followed your recipe to the "T", with just 2 changes. I used Maytag blue cheese, instead of the Gorgonzola. My second change was proportions of sauce to pasta. I ended up doing 3/4 of all sauce ingredients, but instead of doing 3/4 of the pasta----I did 1/2 pound pasta, and this entree was perfect for 2. In other words, a little more sauce to pasta ratio. I also want you to know that the entire sauce can be made WELL in advance. At serving, I cooked the pasta, and tossed it with the sauce over heat---Too tasty for words. Thank you so much for sharing. More recipes, please!  -  29 Sep 2008