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This viral caramelized onion pasta became super popular on Tiktok and for good reason! It’s made with oven-roasted onions, an entire head of garlic, heavy cream, Parmesan cheese, and spicy chili crunch oil.
The onions roast in the oven for an hour, developing a rich, sweet flavor before being tossed with pasta in a creamy, garlicky sauce. It’s incredibly flavorful and requires minimal hands-on cooking!
If you love onions as much as I do, check out this caramelized onion gruyere tart and French onion soup!
Table of Contents
Why You’ll Love This Recipe
- Minimal hands-on cooking: The oven does most of the work, so there’s no need to stand over the stove constantly stirring onions.
- Packed with flavor: Sweet roasted onions, garlic, Parmesan, cream, and spicy chili crunch are an incredible combination.
- Simple ingredients: You only need a handful of pantry staples and a few fresh ingredients.
- Easy to customize: Use your favorite pasta shape and adjust the chili crunch oil depending on how spicy you like your food.
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Onions: You’ll need four medium onions, thinly sliced. I recommend yellow onions because they become wonderfully sweet and tender when roasted.
- Garlic: An entire head of garlic!
- Pasta: I love using spaghetti, but rigatoni, fettuccine, or just about any pasta shape will work.
- Olive oil: Helps the onions soften as they roast and prevents them from drying out.
- Heavy cream: Helps create a rich, creamy sauce and balances the sweetness of the onions and heat from the chili crunch.
- Chili garlic crunch oil: Adds heat, texture, and tons of flavor. Start with two tablespoons and add more if you enjoy spicy food.
- Pasta water: Don’t forget to reserve some!
Top Tips
- Slice the onions evenly. Thin, uniform slices help the onions cook evenly and become tender at approximately the same time. You can also use a mandoline!
- Don’t rush the onions. Give them the full hour in the oven. You want them incredibly soft and sweet. If they’re still firm, continue roasting until tender.
- Use freshly grated Parmesan. Pre-shredded Parmesan often contains anti-caking agents that can prevent it from melting smoothly into the sauce.
- Season very generously with salt and pepper!
- Save that pasta water! This is one of the most important steps. It’s gonna make that sauce super creamy and loosen it up a tiny bit.
A Note About the Onions:
The key to this recipe is allowing the onions to develop a beautiful golden color and naturally sweet flavor. If they’re still pale after an hour, remove the foil and continue roasting until they reach your desired color. Keep an eye on them so they don’t burn!
FAQ’s
Can I caramelize the onions on the stovetop instead?
Of course! Cook the thinly sliced onions in olive oil over medium-low heat, stirring occasionally, until they’re deeply golden and caramelized. This typically takes 40–60 minutes. Check out these stovetop caramelized onions.
What type of onions should I use?
I recommend yellow onions because they have a great balance of a sweet and savory flavor. Sweet onions will also work if you prefer a much sweeter sauce.
Can I make this pasta without chili crunch oil?
Absolutely! You can leave it out entirely if you don’t enjoy spicy food. You can also substitute a pinch of crushed red pepper flakes for a little heat. But I will say that chili crunch oil isn’t too spicy! It adds more flavor and crunch than anything!
Storage and Reheating
Store leftover caramelized onion pasta in an airtight container in the refrigerator for up to 3–4 days.
To reheat, transfer the pasta to a skillet over medium-low heat. Add a splash of water or heavy cream to loosen the sauce and stir gently until heated through.
I don’t recommend freezing this pasta because the cream-based sauce may separate when thawed.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Viral Caramelized Onion Pasta
Ingredients
- 4 medium onions, thinly sliced
- ¾ lb spaghetti or pasta of choice
- 1 whole head of garlic, top sliced off
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 3 tablespoons olive oil
- 1 cup heavy cream
- 2-3 tablespoons chili garlic crunch oil, or to taste
- 1/2 cup Parmesan cheese
- Fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Reserved pasta water, as needed ( I used about 1/2 cup)
Instructions
- Preheat your oven to 400°F.
- Add the thinly sliced onions and whole head of garlic to a large oven-safe skillet. Sprinkle with the granulated garlic, onion powder, paprika, salt, and pepper. Drizzle with olive oil and toss the onions until evenly coated. Cover tightly with aluminum foil and bake for 1 hour, or until the onions are soft and tender.
- While the onions finish roasting, bring a large pot of generously salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve at least 1 cup of pasta water before draining.
- Carefully remove the skillet from the oven and transfer it to the stovetop over medium-low heat. Squeeze the roasted garlic cloves out of their skins and mash them into the onions. Add the heavy cream, freshly grated Parmesan cheese, and chili garlic crunch oil. Stir until everything is well combined and bring the sauce to a gentle simmer.
- Stir in the freshly chopped parsley and season with additional salt and black pepper to taste.
- Add the drained pasta to the skillet along with approximately ½ cup of reserved pasta water. Toss continuously until the pasta is evenly coated in the creamy roasted onion sauce. Add more pasta water, a splash at a time, if needed to loosen the sauce.
- Serve immediately with extra Parmesan cheese, fresh parsley, and an additional drizzle of chili crunch oil, if desired.
Notes
A Note About the Onions:
The key to this recipe is allowing the onions to develop a beautiful golden color and naturally sweet flavor. If they’re still pale after an hour, remove the foil and continue roasting until they reach your desired color. Keep an eye on them so they don’t burn!Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
