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Creamy Caramelized Onion Pasta with Chili Oil

Close-up of creamy fettuccine coated in sauce, topped with crispy caramelized onion pasta garnish.
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A comforting pasta dish featuring deeply sweet caramelized onions in a rich, creamy sauce, finished with a kick of chili oil.

Ingredients

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  • 2 large yellow onions, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon black pepper
  • 1 pound pasta (fettuccine or linguine recommended)
  • 1/2 cup dry white wine or vegetable broth
  • 1 cup heavy cream or full-fat coconut milk for vegan option
  • 1/2 cup grated Parmesan cheese (omit for vegan)
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons chili crisp or chili oil, for serving

Instructions

  1. Slice the onions thinly. Heat the olive oil and butter in a large skillet over medium-low heat. Add the onions, salt, and pepper.
  2. Cook the onions slowly, stirring every 5 to 10 minutes, for 30 to 40 minutes until they are deep brown and sweet. Do not rush this step; low and slow creates the best flavor.
  3. While the onions caramelize, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  4. Increase the heat under the onions to medium. Pour in the white wine or broth and scrape up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.
  5. Reduce the heat to low. Stir in the heavy cream (or coconut milk) and thyme. Let the sauce simmer gently for 3 minutes until slightly thickened.
  6. Remove the skillet from the heat. Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water.
  7. Add the drained pasta directly to the skillet with the sauce. Toss well to coat everything evenly. Add more pasta water if needed to achieve a creamy consistency.
  8. Serve immediately in bowls. Top each serving with a drizzle of chili crisp or chili oil.

Notes

  • For a vegan version, substitute heavy cream with full-fat coconut milk and omit the Parmesan cheese, adding 1 tablespoon of nutritional yeast for a cheesy flavor if desired.
  • The time required to fully caramelize the onions is crucial for the depth of flavor in this dish.
  • If you do not have white wine, use vegetable broth for deglazing the pan.

Nutrition

Find it online: https://spoonfulsnap.com/caramelized-onion-pasta-recipe/