Spaghetti with gorgonzola and caramelised onions

    35 min

    I like to treat myself and friends to this fabulously delicious pasta dish. Caramelised onions, balsamic vinegar and Gorgonzola cheese, tossed with spaghetti.

    96 people made this

    Serves: 4 

    • 1 (500g) pack spaghetti
    • 4 tablespoons olive oil
    • 2 large red onions, thinly sliced
    • 2 cloves garlic, minced
    • 2 tablespoons balsamic vinegar
    • 100g (4 oz) Gorgonzola cheese, crumbled

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

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

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    Average global rating:

    Reviews in English (76)


    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!  -  31 Jul 2002  (Review from Allrecipes US | Canada)


    This was great! I have made it several times, sometimes adding sauteed baby bella 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 flavors don't get too diluted. And I've even managed to find a way to eat the arugula that is so plentiful in season around here, but is normally too bitter for my taste. I simply add the fresh, chopped arugula in the last step, and the heat of the pasta wilts it nicely.  -  05 Apr 2005  (Review from Allrecipes US | Canada)


    I don't feel right about simply rating this because I used it more as a jumping off point. I was afraid of using so much onion. So I added: chopped frozen spinach, jarred roasted red peppers, fresh basil, and extra vinegar. It was fabulous, even my roommate who is sometimes afraid to try what I cooked said she would eat a full portion if I made it again.  -  03 Nov 2006  (Review from Allrecipes US | Canada)