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Quick Creamy Caramelized Onion Pasta with Chili Oil

Close-up of a white bowl filled with creamy caramelized onion pasta, topped with fresh parsley and red pepper flakes.
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This recipe delivers the rich, sweet flavor of caramelized onions combined with a spicy kick of chili oil for a satisfying weeknight dinner. It is designed to be simple and quick, capturing the essence of viral French Onion Pasta comfort food.

Ingredients

Scale
  • 1 pound pasta (spaghetti or linguine recommended)
  • 3 tablespoons olive oil
  • 3 large yellow onions, thinly sliced
  • 1 teaspoon salt, plus more for pasta water
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or vegetable broth
  • 1 cup vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for a plant-based option)
  • 1/2 cup grated Parmesan cheese (omit for vegan)
  • 2 tablespoons chili oil, or to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 20 to 25 minutes until they are deeply golden brown and sweet. This slow cooking creates the deep flavor.
  2. Stir in the minced garlic and black pepper during the last minute of onion cooking.
  3. Deglaze the pan by pouring in the white wine or vegetable broth, scraping up any browned bits from the bottom of the pan. Let this reduce by half, about 2 minutes.
  4. While the onions cook, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  5. Add the 1 cup of vegetable broth to the skillet with the onions. Bring to a simmer.
  6. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese (if using) until the sauce is smooth and creamy. 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 everything together until the pasta is fully coated. Add more pasta water, a tablespoon at a time, if needed to reach a creamy consistency.
  8. Serve immediately. Drizzle each portion generously with chili oil and garnish with fresh parsley.

Notes

  • To achieve the best caramelization, keep the heat low to medium-low. Rushing this step will result in burnt or bitter onions instead of sweet ones.
  • For a plant-based version, substitute heavy cream with full-fat coconut milk and omit the Parmesan cheese, adding a teaspoon of nutritional yeast for a cheesy note if desired.
  • If you prefer a less spicy dish, use only a small amount of chili oil or substitute it with red pepper flakes added during the garlic step.

Nutrition

Find it online: https://miameal.com/caramelized-onion-pasta-recipe-quick-creamy/