Caramelized Onion Garlic Spaghetti

Ingredients

• 2 tbsp butter
• 2 tbsp oil (Neutral cooking oil)
• 2 yellow onions (Medium; finely sliced)
• 3 cloves fresh garlic (Minced)
• 1 tbsp all-purpose flour
• salt (To taste, including for the pasta water and onions)
• 0.5 tsp black pepper
• 0.5 tsp smoked paprika (Powder)
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp red chili flakes
• 0.5 tsp red chili oil
• 1 tbsp chili oil (Adjust to taste; additional drizzle for serving)
• 1 cup heavy whipping cream
• 1 tsp Worcestershire sauce
• soy sauce (Explicitly called for in the method; quantity not stated)
• 0.5 cup chicken stock
• 1 tbsp fresh parsley (Freshly chopped, plus more for serving)
• lemon juice (A squeeze, to taste)
• 0.5 cup pasta water (Reserved; use only as needed)
• 0.5 cup Parmesan cheese (Freshly grated, plus more for serving)
• 9 oz spaghetti or other pasta (Source gives a range of 8–10 oz; use 8–10 oz)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.

2. 2

   In a large skillet or sauté pan, heat the butter and oil over medium-low heat.

3. 3

   Add the sliced onions and a pinch of salt. Cook slowly for 25–30 minutes, stirring occasionally, until the onions are deeply golden, soft, and caramelized.

4. 4

   Add the minced garlic and cook for 30–60 seconds, until fragrant.

5. 5

   Stir in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste.

6. 6

   Add the chili oil and cook for another 30 seconds, until fragrant.

7. 7

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes.

8. 8

   Stir in the heavy cream and soy sauce. Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until the sauce slightly thickens.

9. 9

   Add the garlic powder, onion powder, smoked paprika, red chili flakes, and black pepper. Taste and adjust the salt.

10. 10

    Add the cooked spaghetti and toss until evenly coated. If needed, add the reserved pasta water a little at a time until the sauce reaches the desired consistency.

11. 11

    Stir in the grated Parmesan until it melts and the sauce becomes creamy.

12. 12

    Add the chopped parsley and a squeeze of lemon juice. Taste and adjust the salt as needed.

13. 13

    Serve immediately with extra Parmesan, parsley, and a drizzle of chili oil on top.

Notes

The ingredient list specifies Worcestershire sauce, while the method specifies soy sauce; both are included because each appears in the source. The quantity of soy sauce is not stated. The source also lists both 1/2 tsp red chili oil and 1 tbsp chili oil.

Nutrition per serving

• main
• pasta
• vegetarian
• creamy
• spicy
• stovetop
• quick dinner