French Onion Chilli Spaghetti - Could Onion Actually be Caramelised in 10 minutes?

As I gently slide the knife through an onion, cutting it into slender strips, a faint sweet aroma begins to fill the air. French caramelised onion chilli spaghetti, a dish brimming with rustic charm, uses simple onions as its foundation, transformed through a quick caramelisation process and blended with the fiery zest of chilli oil, composing a natural symphony of flavours. The joy of cooking lies in unleashing the potential of ingredients through flame and time, requiring no elaborate procedures—just a few minutes of focus to awaken the soul of this dish. Today, let us delve into the secrets of its preparation, experiencing its journey from the ordinary to the extraordinary.

A Shortcut Way to Caramelise Your Onion

The secret to quickly caramelising onions lies in achieving this delicious base in just 10 minutes. Traditionally, caramelising onions requires slow cooking over hours, but here I use medium heat, adding a touch of olive oil to allow the onions to brown partially before stirring intermittently. When the colour becomes uneven, a small amount of water is added, dispersing the caramel to coat the uncooked onions with sweetness. Repeating this step and adding butter midway accelerates the caramelisation process. In about 10 minutes, the onions turn into an enticing deep brown, infused with natural sweetness. Though this method lacks the uniformity of slow cooking, its efficiency makes it ideal for quick meals, preserving the essence of the onions while skipping lengthy waits.

a small amount of water is added, dispersing the caramel to coat the uncooked onions with sweetness.

Can onion soup be prepared using the same method?

Can onion soup be prepared using the same method to caramelise onions? The answer is no. The essence of onion soup lies in the deep sweetness released from onions fully caramelised over slow heat, a process that demands hours of patience to ensure even browning and a rich, concentrated broth flavour. In contrast, the 10-minute quick-caramelisation method only partially caramelises the onions, with sweetness not fully extracted, making it suitable as a pasta seasoning base but inadequate for the robust depth of onion soup. Though both originate from the same source, their differing purposes call for distinct cooking approaches—a testament to the respect for ingredients in handmade cuisine.

Can onion soup be prepared using the same method to caramelise onions? The answer is no.

French Onion Chilli Spaghetti

The simple yet delicious caramelised onion spicy pasta showcases the charm of minimalism. The sweet aroma of caramelised onions merges with the fiery kick of chilli oil, with the pasta absorbing this rich sauce, offering a harmonious blend of sweetness and spice in every bite. Adding pasta water and cream, then reducing over high heat, releases starch to create a glossy, smooth texture. Finally, a sprinkle of parsley not only enhances the visual appeal with a touch of green but also infuses a hint of freshness. This flavour, free of complex seasonings, delivers a natural richness in a short time, leaving a lasting impression.

The simple yet delicious caramelised onion spicy pasta showcases the charm of minimalism.

As I write this, I seem to inhale the fragrant aroma of caramelised onions, with pasta twirling on the plate alongside chilli oil, staging a feast for the taste buds. The essence of cooking lies in infusing time and heart into every step, requiring no lavish tools—only a willingness to try with care. This French caramelised onion spicy pasta may be just an everyday dish, yet it is my tribute to pure taste. Tonight, why not try it yourself and share this warm moment with your family? After completing it, let me know your thoughts—this simple delight is worth savouring together.

Watch the video below now! Scroll down for a detailed written recipe and instructions.

Ingredients

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Spaghetti	100g
Onion	170g
E.V. Olive Oil	2 tbsp
Unsalted Butter	15g
Chilli Oil	1 tbsp
Beef Stock/ Pasta Water	100ml
Thickened Cream	50ml
Salt	to taste
Parsley	to taste

Steps

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1.

Cut the onion into strips, approximately 170 grams.

2.

Heat the pan over medium heat, add an appropriate amount of olive oil, and place the onions in it. No need to stir constantly; allow the onions to brown partially before stirring intermittently. Due to the medium heat, the onions will colour quickly, though the colour may be uneven—do not worry. Add a small amount of water; the moisture will disperse the caramel, allowing the uncooked onions to absorb the caramelised liquid, gradually evening out the colour.

3.

Once the water evaporates, add a small amount of water again, repeating the process. During this time, you may add an appropriate amount of butter to accelerate the caramelisation of the onions. Continue stirring until all the onions turn a caramelised colour, with the entire process taking about 10 minutes.

4.

Bring a pot of water to a boil, add an appropriate amount of salt, and cook the pasta for 4 minutes. Drain after cooking and reserve a small amount of pasta water.

5.

To the caramelised onions, add chilli oil, an appropriate amount of beef broth (or pasta water), and fresh cream. Heat until it comes to a boil.

6.

Add the cooked pasta to the pan, switch to high heat, and stir until the sauce reduces. When the sauce thickens, add salt to taste and sprinkle with parsley, stirring evenly.

7.

Plate the dish, optionally drizzle with a small amount of chili oil on top, and the French caramelised onion spicy pasta is ready.