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Creamy Caramelized Onion Pasta with Chili Oil Drizzle

A close-up of creamy caramelized onion pasta topped with fresh parsley and red pepper flakes in a white bowl.

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Make this rich, soul-satisfying caramelized onion pasta. It uses simple techniques to create deep, sweet onion flavor, finished with a spicy chili oil kick for a gourmet weeknight meal.

Ingredients

Scale
  • 1 pound pasta (spaghetti or linguine recommended)
  • 3 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
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine or vegetable broth
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/2 cup grated Parmesan cheese (optional, omit for vegan)
  • 2 tablespoons chili oil (or to taste)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Slice the onions thinly. In a large skillet, melt the butter with the olive oil over medium-low heat. Add the sliced onions, salt, and pepper.
  2. Cook the onions slowly, stirring every 5-10 minutes, for 25 to 35 minutes until they are deep golden brown and very soft. This slow cooking builds the sweet flavor.
  3. While onions caramelize, cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  4. Once onions are caramelized, add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the white wine or broth to deglaze the pan, scraping up any browned bits from the bottom. Let it reduce for 2 minutes.
  6. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese (if using). Heat gently until the sauce is warm and slightly thickened. Do not boil.
  7. Add the drained pasta directly to the skillet with the onion sauce. Toss well to coat. Add reserved pasta water, a splash at a time, until the sauce reaches your desired creamy consistency.
  8. Serve immediately. Drizzle each portion with chili oil and garnish with fresh parsley.

Notes

  • For a vegan version, substitute heavy cream with full-fat coconut milk and omit the Parmesan cheese.
  • If you are looking for structure in your cooking routine, consider using a meal planning service to free up time for slow cooking like this.
  • If you want a richer flavor without the cream, use nutritional yeast and a bit more pasta water to create a creamy coating.

Nutrition

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