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Prepare the onions: Thinly slice the 4 large onions. Aim for consistent thickness to ensure even caramelization.

Caramelize the onions: In a large, heavy-bottomed pan or Dutch oven, melt the 4 tablespoons of butter over medium-low heat. Add the thinly sliced onions to the pan. Cook the onions slowly, stirring frequently, for at least 60-75 minutes, or until they are deeply golden brown and caramelized. This long cooking process is crucial for developing their rich, sweet flavor.

Prepare the sauce base: Once the onions are deeply caramelized, transfer them from the pan to a heatproof bowl.

Add remaining sauce ingredients: To the bowl with the caramelized onions, add the 1/2 cup of extra virgin olive oil, 3 egg yolks, 3/4 cup of grated Parmesan cheese, and season generously with salt and freshly ground black pepper to taste.

Blend the sauce: Using an immersion blender, blend the mixture until it is smooth and creamy. Gradually add the 1 cup of water, a little at a time, while blending, until the sauce reaches your desired consistency. You may not need all the water, or you might need a little more, depending on how thick you prefer your sauce.

Cook the pasta: While preparing the sauce, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until it is al dente.

Combine pasta and sauce: Once the spaghetti is cooked, do not drain it. Immediately transfer the cooked spaghetti directly from the pot into a clean, large pan or back into the pan used for caramelizing the onions (if it's large enough) with the prepared caramelized onion sauce. Use tongs to help transfer the pasta.

Mix and serve: Toss the pasta and sauce vigorously to ensure the spaghetti is thoroughly coated. Serve immediately, garnished with fresh chopped parsley, if desired.


Prepare the onions: Thinly slice the 4 large onions. Aim for consistent thickness to ensure even caramelization.

Caramelize the onions: In a large, heavy-bottomed pan or Dutch oven, melt the 4 tablespoons of butter over medium-low heat. Add the thinly sliced onions to the pan. Cook the onions slowly, stirring frequently, for at least 60-75 minutes, or until they are deeply golden brown and caramelized. This long cooking process is crucial for developing their rich, sweet flavor.

Prepare the sauce base: Once the onions are deeply caramelized, transfer them from the pan to a heatproof bowl.

Add remaining sauce ingredients: To the bowl with the caramelized onions, add the 1/2 cup of extra virgin olive oil, 3 egg yolks, 3/4 cup of grated Parmesan cheese, and season generously with salt and freshly ground black pepper to taste.

Blend the sauce: Using an immersion blender, blend the mixture until it is smooth and creamy. Gradually add the 1 cup of water, a little at a time, while blending, until the sauce reaches your desired consistency. You may not need all the water, or you might need a little more, depending on how thick you prefer your sauce.

Cook the pasta: While preparing the sauce, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until it is al dente.

Combine pasta and sauce: Once the spaghetti is cooked, do not drain it. Immediately transfer the cooked spaghetti directly from the pot into a clean, large pan or back into the pan used for caramelizing the onions (if it's large enough) with the prepared caramelized onion sauce. Use tongs to help transfer the pasta.

Mix and serve: Toss the pasta and sauce vigorously to ensure the spaghetti is thoroughly coated. Serve immediately, garnished with fresh chopped parsley, if desired.
