Directions
- 1Preheat oven to 400°F (200°C).
- 2Add sliced onions to a baking dish.
- 3Toss onions with paprika, garlic powder, salt, pepper, Italian seasoning, and 4 tbsp olive oil until well coated.
- 4Slice the top off the garlic head (about ¼ inch), drizzle with 1 tbsp olive oil, and sprinkle with salt.
- 5Place the cut-side up garlic head on top of the onions in the baking dish.
- 6Cover with foil and bake for 1 hour, tossing the onions every 20 minutes (twice total).
- 7Each time you toss, add a splash of water to prevent burning the onions.
- 8While baking, cook pasta according to package instructions.
- 9Reserve up to 1 cup of pasta water before draining the pasta.
- 10Remove garlic from the dish and let cool slightly.
- 11Squeeze the roasted garlic into the onions.
- 12Add chili crisp, cream (or coconut milk), soy sauce (if using), lemon juice, Parmesan, and cooked pasta to the dish.
- 13Toss everything together, adding some pasta water as needed until glossy and saucy.
- 14Taste and adjust salt if needed.
- 15Finish with extra Parmesan, chili crisp, and fresh parsley.
Ingredients
- 2 large onions, thinly sliced
- 1 whole garlic head
- 2 tbsp chili crisp
- 1.5 cups cream or coconut milk (room temp)
- 1 tbsp soy sauce
- 0.5 cup fresh Parmesan cheese, grated
- 0.5 lemon, juiced
- 12 oz (340 g) pasta of choice
- 5 tbsp olive oil
- as needed Pasta water
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp salt
- 2 tsp pepper
- 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.
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