Print

Creamy Caramelized Onion and Parmesan Pasta with Chili Oil

Close-up of a serving of caramelized onion pasta, featuring spaghetti coated in a rich sauce and topped with dark onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, deeply flavored pasta dish featuring slow-cooked caramelized onions, a creamy sauce, and a spicy chili oil finish. This recipe is quick enough for a weeknight.

Ingredients

Scale
  • 1 pound pasta (spaghetti or linguine)
  • 4 large yellow onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon salt, plus more for water
  • 1/2 teaspoon black pepper
  • 1/4 cup dry white wine or vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons chili oil or chili crisp

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  2. While the pasta cooks, melt the butter and olive oil in a large skillet over medium-low heat. Add the sliced onions, 1 teaspoon salt, and pepper.
  3. Cook the onions slowly, stirring every 5 to 7 minutes, for 30 to 40 minutes, until they are deep brown and sweet. Do not rush this step; low and slow creates the best flavor.
  4. Increase the heat to medium. Pour in the white wine or broth and scrape up any browned bits from the bottom of the pan. Cook until the liquid evaporates, about 2 minutes.
  5. Reduce the heat to low. Stir in the heavy cream and let it warm through for 2 minutes.
  6. Add the drained pasta, Parmesan cheese, and thyme to the skillet. Toss everything to coat. Add reserved pasta water, a few tablespoons at a time, until the sauce reaches your desired consistency.
  7. Divide the pasta among bowls. Drizzle each serving generously with chili oil or chili crisp before serving with extra Parmesan cheese.

Notes

  • For a vegan version, substitute the butter with olive oil and use full-fat oat or cashew cream instead of heavy cream. Omit the Parmesan or use a vegan alternative.
  • If you do not have wine, use vegetable broth for deglazing the pan.
  • The onions must cook slowly to achieve true caramelization; avoid high heat which will burn them instead of sweetening them.

Nutrition

Find it online: https://cookerycourier.com/caramelized-onion-pasta-recipe-quick-creamy/