Caramelized Onion Garlic Spaghetti
Caramelized Onion Garlic Spaghetti
Ingredients
For the Spaghetti
- 8 ounces pasta
- as needed salt, for pasta water
- 1/2 cup pasta water, reserved, if needed
For the Sauce
- 2 tablespoons butter
- 2 tablespoons oil
- 2 yellow onion, medium, finely sliced
- to taste salt
- 3 cloves garlic, fresh, minced
- 1 tablespoon all purpose flour
- 1 tablespoon chili oil, adjust to taste
- 1/2 cup chicken stock
- 1 cup heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika powder
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon black pepper
- 1/2 cup Parmesan cheese, freshly grated
- 1 tablespoon parsley, freshly chopped
- 1 squeeze lemon juice
For Garnish (Optional)
- as needed Parmesan cheese, extra, freshly grated
- as needed parsley, extra, freshly chopped
- as needed chili oil, for drizzling
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
⏱️ 10 min
- 2
Before draining, reserve 1/2 cup of the pasta water. Drain the cooked pasta and set aside.
⏱️ 1 min
- 3
In a large skillet or sauté pan, heat the butter and oil over medium-low heat. Add the finely sliced yellow onions and a pinch of salt.
⏱️ 2 min
- 4
Cook the onions slowly for 25-30 minutes, stirring occasionally, until they are deeply golden, soft, and caramelized.
⏱️ 30 min
- 5
Add the minced garlic to the caramelized onions and cook for 30-60 seconds, stirring constantly, until fragrant.
⏱️ 1 min
- 6
Stir in the all purpose flour and cook for 1 minute, stirring constantly to remove the raw flour taste.
⏱️ 1 min
- 7
Add the chili oil (1 tablespoon, or adjust to your preference) and cook for another 30 seconds until fragrant.
⏱️ 1 min
- 8
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes.
⏱️ 2 min
- 9
Stir in the heavy whipping cream and Worcestershire sauce. Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until it slightly thickens.
⏱️ 4 min
- 10
Add the garlic powder, onion powder, smoked paprika powder, red chili flakes, and black pepper to the sauce. Taste and adjust salt as needed.
⏱️ 1 min
- 11
Add the cooked spaghetti to the skillet with the sauce and toss until evenly coated. If the sauce is too thick, add a little reserved pasta water at a time until it reaches your desired consistency.
⏱️ 2 min
- 12
Stir in the freshly grated Parmesan cheese until it melts and the sauce becomes creamy.
⏱️ 1 min
- 13
Add the freshly chopped parsley and a squeeze of lemon juice. Taste and adjust salt again if necessary.
⏱️ 1 min
- 14
Serve immediately, garnished with extra Parmesan cheese, fresh parsley, and a drizzle of chili oil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Onion Garlic Spaghetti
For the Spaghetti
- 8 ounces pasta
- as needed salt, for pasta water
- 1/2 cup pasta water, reserved, if needed
For the Sauce
- 2 tablespoons butter
- 2 tablespoons oil
- 2 yellow onion, medium, finely sliced
- to taste salt
- 3 cloves garlic, fresh, minced
- 1 tablespoon all purpose flour
- 1 tablespoon chili oil, adjust to taste
- 1/2 cup chicken stock
- 1 cup heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika powder
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon black pepper
- 1/2 cup Parmesan cheese, freshly grated
- 1 tablespoon parsley, freshly chopped
- 1 squeeze lemon juice
For Garnish (Optional)
- as needed Parmesan cheese, extra, freshly grated
- as needed parsley, extra, freshly chopped
- as needed chili oil, for drizzling
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
⏱️ 10 min - 2
Before draining, reserve 1/2 cup of the pasta water. Drain the cooked pasta and set aside.
⏱️ 1 min - 3
In a large skillet or sauté pan, heat the butter and oil over medium-low heat. Add the finely sliced yellow onions and a pinch of salt.
⏱️ 2 min - 4
Cook the onions slowly for 25-30 minutes, stirring occasionally, until they are deeply golden, soft, and caramelized.
⏱️ 30 min - 5
Add the minced garlic to the caramelized onions and cook for 30-60 seconds, stirring constantly, until fragrant.
⏱️ 1 min - 6
Stir in the all purpose flour and cook for 1 minute, stirring constantly to remove the raw flour taste.
⏱️ 1 min - 7
Add the chili oil (1 tablespoon, or adjust to your preference) and cook for another 30 seconds until fragrant.
⏱️ 1 min - 8
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes.
⏱️ 2 min - 9
Stir in the heavy whipping cream and Worcestershire sauce. Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until it slightly thickens.
⏱️ 4 min - 10
Add the garlic powder, onion powder, smoked paprika powder, red chili flakes, and black pepper to the sauce. Taste and adjust salt as needed.
⏱️ 1 min - 11
Add the cooked spaghetti to the skillet with the sauce and toss until evenly coated. If the sauce is too thick, add a little reserved pasta water at a time until it reaches your desired consistency.
⏱️ 2 min - 12
Stir in the freshly grated Parmesan cheese until it melts and the sauce becomes creamy.
⏱️ 1 min - 13
Add the freshly chopped parsley and a squeeze of lemon juice. Taste and adjust salt again if necessary.
⏱️ 1 min - 14
Serve immediately, garnished with extra Parmesan cheese, fresh parsley, and a drizzle of chili oil, if desired.
⏱️ 1 min