Simple Caramelized Onion Pasta
Simple Caramelized Onion Pasta
Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 2 yellow onions, thinly sliced
- 1 tablespoon chili oil, such as Okazu Chili Miso
- 1 1/2 cups heavy cream
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried parsley
- as needed salt
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package directions until al dente, stirring occasionally to prevent sticking.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced yellow onions and cook, stirring occasionally, for 5 minutes until they start to soften.
⏱️ 5 min
- 3
Add the chili oil to the onions. Reduce the heat to medium-low and continue to cook the onions, stirring frequently, for 10-15 minutes, or until they are deeply caramelized and a rich golden-brown color. Be patient; this step is key for flavor.
⏱️ 15 min
- 4
Pour the heavy cream into the skillet with the caramelized onions. Stir well to combine, scraping up any browned bits from the bottom of the pan. Add the freshly ground black pepper and dried parsley. Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly.
⏱️ 5 min
- 5
Using tongs, transfer the cooked spaghetti directly from the pot into the skillet with the sauce. Add 1/4 cup of the pasta cooking water to the sauce. Toss the pasta vigorously with the sauce until all strands are evenly coated and the sauce emulsifies into a creamy consistency. If the sauce is too thick, add a little more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 5 min
- 6
Taste and adjust seasoning with salt and pepper as needed. Serve immediately in bowls, garnished with additional caramelized onions if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Simple Caramelized Onion Pasta
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 2 yellow onions, thinly sliced
- 1 tablespoon chili oil, such as Okazu Chili Miso
- 1 1/2 cups heavy cream
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried parsley
- as needed salt
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package directions until al dente, stirring occasionally to prevent sticking.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced yellow onions and cook, stirring occasionally, for 5 minutes until they start to soften.
⏱️ 5 min - 3
Add the chili oil to the onions. Reduce the heat to medium-low and continue to cook the onions, stirring frequently, for 10-15 minutes, or until they are deeply caramelized and a rich golden-brown color. Be patient; this step is key for flavor.
⏱️ 15 min - 4
Pour the heavy cream into the skillet with the caramelized onions. Stir well to combine, scraping up any browned bits from the bottom of the pan. Add the freshly ground black pepper and dried parsley. Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly.
⏱️ 5 min - 5
Using tongs, transfer the cooked spaghetti directly from the pot into the skillet with the sauce. Add 1/4 cup of the pasta cooking water to the sauce. Toss the pasta vigorously with the sauce until all strands are evenly coated and the sauce emulsifies into a creamy consistency. If the sauce is too thick, add a little more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 5 min - 6
Taste and adjust seasoning with salt and pepper as needed. Serve immediately in bowls, garnished with additional caramelized onions if desired.
⏱️ 2 min