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Quick Caramelized Onion Pasta with Chili Oil

A fork lifting strands of glossy caramelized onion pasta coated in a rich, dark sauce.
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Make this deeply flavorful caramelized onion pasta with chili oil. This quick comfort food delight delivers rich, savory tastes in under 30 minutes.

Ingredients

Scale
  • 1 pound spaghetti or preferred pasta
  • 4 large yellow onions, thinly sliced
  • 4 tablespoons unsalted butter or olive oil
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt, plus more for pasta water
  • 1/2 teaspoon black pepper
  • 1/4 cup dry white wine or vegetable broth (optional)
  • 1/2 cup heavy cream or full-fat coconut milk for a plant-based option
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons chili oil or chili crisp, adjusted to taste
  • 2 cloves garlic, minced
  • 1/4 cup reserved pasta water

Instructions

  1. Cook the pasta according to package directions until al dente. Before draining, reserve at least 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
  2. While the pasta cooks, melt the butter or heat the oil in a large, heavy-bottomed skillet over medium-low heat. Add the sliced onions and stir to coat them evenly.
  3. Cook the onions slowly, stirring every 5 to 7 minutes. This slow cooking process is key to deep flavor. After about 15 minutes, sprinkle in the sugar and salt. Continue cooking for another 20 to 30 minutes, or until the onions are deep brown, soft, and sweet. Do not rush this step; proper caramelization takes time.
  4. If using, pour in the white wine or broth and scrape up any browned bits from the bottom of the pan. Cook until the liquid evaporates, about 2 minutes.
  5. Add the minced garlic and chili oil to the onions. Cook for 1 minute until fragrant.
  6. Reduce the heat to low. Stir in the heavy cream (or coconut milk) and the grated Parmesan cheese until the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta water until you reach a silky consistency.
  7. Add the cooked, drained pasta to the skillet with the onion sauce. Toss everything together until the pasta is fully coated. Add more pasta water, one tablespoon at a time, if the sauce tightens up too much.
  8. Serve immediately. Top each serving with extra Parmesan cheese and an additional drizzle of chili oil for heat.

Notes

  • For the deepest flavor, slice your onions uniformly thin. This helps them cook evenly.
  • If you prefer a less spicy dish, reduce the amount of chili oil or omit it entirely.
  • This dish tastes best when the sauce coats the pasta well. Use the reserved starchy water to achieve that perfect, clinging texture.

Nutrition

Find it online: https://cookincorner.com/caramelized-onion-pasta-quick-chili-oil-dinner/