Caramelized Onion Pasta with Chili Oil

Ingredients

• 2 large yellow onions, thinly sliced

• 2 tablespoons olive oil

• Salt, to taste

• 1 tablespoon balsamic vinegar

• 8 oz pasta (spaghetti or linguine works great)

• 1–2 tablespoons NM Chili Oil (adjust to taste)

• 1/4 cup reserved pasta water

• Fresh parsley, chopped (optional)

• Parmesan or nutritional yeast (optional, for garnish)

Steps

1. Caramelize the onions:
   Heat olive oil in a large skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook low and slow, stirring occasionally, for about 30–40 minutes until deeply golden and jammy. Don’t rush it — this is where the magic happens.

2. Deglaze & finish the onions:
   Once caramelized, stir in the balsamic vinegar to deglaze the pan and bring a little tang to balance the sweetness.

3. Cook the pasta:
   Boil pasta according to package instructions. Reserve 1/4 cup of pasta water before draining.

4. Combine it all:
   Add drained pasta to the caramelized onions. Toss in reserved pasta water and NM Chili Oil. Stir until everything’s glossy and well coated. Adjust salt if needed.

5. Serve:
   Plate it up, then top with chopped parsley and a sprinkle of parmesan or nutritional yeast if desired. Extra drizzle of NM Chili Oil? Always a good idea.

Pro Tip

The key is patience with the onions — let them do their thing. Pair with a crisp white wine or sparkling water with lemon.

Credits to Lanne for this amazing recipe

Check him out on Instagram @the.sustainable.kitchen