Sweet caramelized onions blended into a carbonara-style sauce turn a packet of instant noodles into a proper dinner. The trick is steaming the onion rings with butter and a splash of water under a lid for 5 minutes, then cooking them uncovered until deep golden, so caramelizing takes about 15 minutes instead of 40. Blend the onions with egg yolks, grated parmesan, olive oil and a little water until smooth, then toss the sauce through hot drained noodles off the heat so the yolks warm gently and turn glossy instead of scrambling. Spaghetti or udon work just as well; keep back a little noodle water for thinning.
Instructions
- 1
Heat the butter in a pan, add the onion rings and the ½ cup of water, cover with a lid, and steam for about 5 minutes — this shortcut wilts the onions fast.
05:00 - 2
Remove the lid and continue cooking, stirring often, until the onions turn deep golden and caramelize — about 8–10 minutes more.
10:00 - 3
Transfer the caramelized onions to a blender. Add the egg yolks, the second ½ cup of water, parmesan, and olive oil. Blend until smooth and creamy.
- 4
Cook your instant noodles per the package, drain, then toss with the sauce until every strand is coated. Plate up and finish with sliced green onion.
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Frequently Asked Questions
How do I caramelize onions faster?
Steam them first with butter and water under a lid for 5 minutes to wilt them, then cook uncovered, stirring, until deep golden — about 8–10 minutes instead of 40.
Will the egg yolks scramble?
No — they are blended into the sauce and gently warmed by the hot noodles, like carbonara. Toss off the heat so they thicken into silk rather than scrambling.
Can I use other noodles?
Any noodle works — instant, spaghetti or udon. Save a splash of cooking water to loosen the sauce if it gets too thick.