One-Tray Caramelized Onion & Garlic Pasta

60 mins
Serves 1
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Directions

  1. 1Preheat oven to 400°F (200°C).
  2. 2Preheat oven to 400°F (200°C).
  3. 3Preheat oven to 400°F (200°C).
  4. 4Add sliced onions to a baking dish.
  5. 5Add sliced onions to a baking dish.
  6. 6Add sliced onions to a baking dish.
  7. 7Toss onions with paprika, garlic powder, salt, pepper, Italian seasoning, and 4 tbsp olive oil until well coated.
  8. 8Toss onions with paprika, garlic powder, salt, pepper, Italian seasoning, and 4 tbsp olive oil until well coated.
  9. 9Toss onions with paprika, garlic powder, salt, pepper, Italian seasoning, and 4 tbsp olive oil until well coated.
  10. 10Slice the top off the garlic head (about ¼ inch), drizzle with 1 tbsp olive oil, and sprinkle with salt.
  11. 11Slice the top off the garlic head (about ¼ inch), drizzle with 1 tbsp olive oil, and sprinkle with salt.
  12. 12Slice the top off the garlic head (about ¼ inch), drizzle with 1 tbsp olive oil, and sprinkle with salt.
  13. 13Place the cut-side up garlic head on top of the onions in the baking dish.
  14. 14Place the cut-side up garlic head on top of the onions in the baking dish.
  15. 15Place the cut-side up garlic head on top of the onions in the baking dish.
  16. 16Cover with foil and bake for 1 hour, tossing the onions every 20 minutes (twice total).
  17. 17Cover with foil and bake for 1 hour, tossing the onions every 20 minutes (twice total).
  18. 18Cover with foil and bake for 1 hour, tossing the onions every 20 minutes (twice total).
  19. 19Each time you toss, add a splash of water to prevent burning the onions.
  20. 20Each time you toss, add a splash of water to prevent burning the onions.
  21. 21Each time you toss, add a splash of water to prevent burning the onions.
  22. 22While baking, cook pasta according to package instructions.
  23. 23While baking, cook pasta according to package instructions.
  24. 24While baking, cook pasta according to package instructions.
  25. 25Reserve up to 1 cup of pasta water before draining the pasta.
  26. 26Reserve up to 1 cup of pasta water before draining the pasta.
  27. 27Reserve up to 1 cup of pasta water before draining the pasta.
  28. 28Remove garlic from the dish and let cool slightly.
  29. 29Remove garlic from the dish and let cool slightly.
  30. 30Remove garlic from the dish and let cool slightly.
  31. 31Squeeze the roasted garlic into the onions.
  32. 32Squeeze the roasted garlic into the onions.
  33. 33Squeeze the roasted garlic into the onions.
  34. 34Add chili crisp, cream (or coconut milk), soy sauce (if using), lemon juice, Parmesan, and cooked pasta to the dish.
  35. 35Add chili crisp, cream (or coconut milk), soy sauce (if using), lemon juice, Parmesan, and cooked pasta to the dish.
  36. 36Add chili crisp, cream (or coconut milk), soy sauce (if using), lemon juice, Parmesan, and cooked pasta to the dish.
  37. 37Toss everything together, adding some pasta water as needed until glossy and saucy.
  38. 38Toss everything together, adding some pasta water as needed until glossy and saucy.
  39. 39Toss everything together, adding some pasta water as needed until glossy and saucy.
  40. 40Taste and adjust salt if needed.
  41. 41Taste and adjust salt if needed.
  42. 42Taste and adjust salt if needed.
  43. 43Finish with extra Parmesan, chili crisp, and fresh parsley.
  44. 44Finish with extra Parmesan, chili crisp, and fresh parsley.
  45. 45Finish with extra Parmesan, chili crisp, and fresh parsley.

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 (room temp)
  • 1.5 cups cream or coconut milk (room temp)
  • 1.5 cups cream or coconut milk (room temp)
  • 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 (340 g) pasta of choice
  • 12 oz (340 g) pasta of choice
  • 12 oz (340 g) 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

Equipment

baking dishfoil

Tips

  • Best served with chicken, shrimp, or tofu.
  • Freezer hack for cooling garlic is an elite move.
  • Add a splash of water to onions every 20 minutes to prevent burning.
  • Add pasta water as needed to achieve a glossy and saucy consistency.
  • Finish with extra Parmesan, chili crisp, and fresh parsley for a fancy touch.