4Add sliced onions to a baking dish. Toss with paprika, garlic powder, salt, pepper, Italian seasoning, and 4 tbsp olive oil until well coated.
5Add sliced onions to a baking dish. Toss with paprika, garlic powder, salt, pepper, Italian seasoning, and 4 tbsp olive oil until well coated.
6Add sliced onions to a baking dish. Toss with paprika, garlic powder, salt, pepper, Italian seasoning, and 4 tbsp olive oil until well coated.
7Slice the top off the garlic head (about ¼ inch), drizzle with 1 tbsp olive oil, sprinkle with salt, and place it cut-side up on top of the onions.
8Slice the top off the garlic head (about ¼ inch), drizzle with 1 tbsp olive oil, sprinkle with salt, and place it cut-side up on top of the onions.
9Slice the top off the garlic head (about ¼ inch), drizzle with 1 tbsp olive oil, sprinkle with salt, and place it cut-side up on top of the onions.
10Cover with foil and bake for 1 hour, tossing the onions every 20 minutes (twice total). Each time, add a splash of water to prevent burning. You’re looking for deep golden, jammy onions.
11Cover with foil and bake for 1 hour, tossing the onions every 20 minutes (twice total). Each time, add a splash of water to prevent burning. You’re looking for deep golden, jammy onions.
12Cover with foil and bake for 1 hour, tossing the onions every 20 minutes (twice total). Each time, add a splash of water to prevent burning. You’re looking for deep golden, jammy onions.
13While that magic is happening, cook pasta according to package instructions. Reserve up to 1 cup of pasta water before draining.
14While that magic is happening, cook pasta according to package instructions. Reserve up to 1 cup of pasta water before draining.
15While that magic is happening, cook pasta according to package instructions. Reserve up to 1 cup of pasta water before draining.
16Remove garlic from the dish and let cool slightly. Squeeze the roasted garlic into the onions.
17Remove garlic from the dish and let cool slightly. Squeeze the roasted garlic into the onions.
18Remove garlic from the dish and let cool slightly. Squeeze the roasted garlic into the onions.
19Add chili crisp, cream (or coconut milk), soy sauce (if using), lemon juice, Parmesan, and cooked pasta. Toss everything together, adding some pasta water as needed until glossy and saucy. Taste and adjust salt if needed.
20Add chili crisp, cream (or coconut milk), soy sauce (if using), lemon juice, Parmesan, and cooked pasta. Toss everything together, adding some pasta water as needed until glossy and saucy. Taste and adjust salt if needed.
21Add chili crisp, cream (or coconut milk), soy sauce (if using), lemon juice, Parmesan, and cooked pasta. Toss everything together, adding some pasta water as needed until glossy and saucy. Taste and adjust salt if needed.
22Finish with extra Parmesan, chili crisp, and fresh parsley if you’re feeling fancy.
23Finish with extra Parmesan, chili crisp, and fresh parsley if you’re feeling fancy.
24Finish with extra Parmesan, chili crisp, and fresh parsley if you’re feeling fancy.
Ingredients
2 large onions, thinly sliced
2 large onions, thinly sliced
2 large onions, thinly sliced
1 whole garlic head
1 whole garlic head
1 whole garlic head
2 tbsp chili crisp
2 tbsp chili crisp
2 tbsp chili crisp
1.5 cups cream or coconut milk
1.5 cups cream or coconut milk
1.5 cups cream or coconut milk
1 tbsp soy sauce
1 tbsp soy sauce
1 tbsp soy sauce
0.5 cup fresh Parmesan cheese, grated
0.5 cup fresh Parmesan cheese, grated
0.5 cup fresh Parmesan cheese, grated
0.5 lemon, juiced
0.5 lemon, juiced
0.5 lemon, juiced
12 oz pasta of choice
12 oz pasta of choice
12 oz pasta of choice
5 tbsp olive oil
5 tbsp olive oil
5 tbsp olive oil
as needed Pasta water
as needed Pasta water
as needed Pasta water
1 tbsp paprika
1 tbsp paprika
1 tbsp paprika
2 tsp garlic powder
2 tsp garlic powder
2 tsp garlic powder
2 tsp salt
2 tsp salt
2 tsp salt
2 tsp pepper
2 tsp pepper
2 tsp pepper
2 tsp italian seasoning
2 tsp italian seasoning
2 tsp italian seasoning
fresh parsley
fresh parsley
fresh parsley
Equipment
baking dishfoil
Tips
Best served with chicken, shrimp, or tofu.
Add a splash of water to the onions every 20 minutes while baking to prevent burning.
Freezer hack for cooling garlic quickly.
Reserve up to 1 cup of pasta water before draining the pasta.