Caramelized Onion Pasta with Chili Oil
Caramelized Onion Pasta with Chili Oil
Ingredients
- 4 tablespoons butter, divided
- 3 white onions, sliced
- 1 tablespoon garlic, minced
- 1 tablespoon chili oil, plus more for garnish
- 1/2 cup soy sauce
- 1 1/2 cups heavy cream
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 cup Parmesan cheese, grated
- 12 ounces spaghetti, cooked according to package directions
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Melt 2 tablespoons of butter in a large pan or Dutch oven over medium heat. Add the sliced white onions. Cook, stirring occasionally, for 25-30 minutes, or until the onions are deeply caramelized and golden brown. This process requires patience to achieve the best flavor.
⏱️ 30 min
- 2
Once the onions are caramelized, create a small well in the center of the pan. Add the remaining 2 tablespoons of butter, the minced garlic, and 1 tablespoon of chili oil to the well. Cook for 1 minute, until fragrant, then stir to combine with the caramelized onions.
⏱️ 3 min
- 3
Pour in the soy sauce and stir, scraping up any browned bits from the bottom of the pan to deglaze. Next, pour in the heavy cream and stir well to combine with the onion mixture.
⏱️ 2 min
- 4
Add the red pepper flakes, dried oregano, and garlic powder to the sauce. Stir thoroughly to incorporate the spices.
⏱️ 1 min
- 5
Add the grated Parmesan cheese to the sauce. Stir continuously until the cheese has melted and the sauce has thickened slightly, about 2-3 minutes.
⏱️ 3 min
- 6
Add the cooked spaghetti directly into the pan with the sauce. Use tongs to toss the pasta, ensuring it is thoroughly coated with the creamy caramelized onion sauce.
⏱️ 1 min
- 7
Transfer the pasta to serving plates. Drizzle additional chili oil over the top and sprinkle with fresh chopped parsley before serving.
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Onion Pasta with Chili Oil
- 4 tablespoons butter, divided
- 3 white onions, sliced
- 1 tablespoon garlic, minced
- 1 tablespoon chili oil, plus more for garnish
- 1/2 cup soy sauce
- 1 1/2 cups heavy cream
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 cup Parmesan cheese, grated
- 12 ounces spaghetti, cooked according to package directions
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Melt 2 tablespoons of butter in a large pan or Dutch oven over medium heat. Add the sliced white onions. Cook, stirring occasionally, for 25-30 minutes, or until the onions are deeply caramelized and golden brown. This process requires patience to achieve the best flavor.
⏱️ 30 min - 2
Once the onions are caramelized, create a small well in the center of the pan. Add the remaining 2 tablespoons of butter, the minced garlic, and 1 tablespoon of chili oil to the well. Cook for 1 minute, until fragrant, then stir to combine with the caramelized onions.
⏱️ 3 min - 3
Pour in the soy sauce and stir, scraping up any browned bits from the bottom of the pan to deglaze. Next, pour in the heavy cream and stir well to combine with the onion mixture.
⏱️ 2 min - 4
Add the red pepper flakes, dried oregano, and garlic powder to the sauce. Stir thoroughly to incorporate the spices.
⏱️ 1 min - 5
Add the grated Parmesan cheese to the sauce. Stir continuously until the cheese has melted and the sauce has thickened slightly, about 2-3 minutes.
⏱️ 3 min - 6
Add the cooked spaghetti directly into the pan with the sauce. Use tongs to toss the pasta, ensuring it is thoroughly coated with the creamy caramelized onion sauce.
⏱️ 1 min - 7
Transfer the pasta to serving plates. Drizzle additional chili oil over the top and sprinkle with fresh chopped parsley before serving.