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Melt 2 tablespoons butter and 1 tablespoon extra virgin olive oil in a heavy-bottomed pot over low heat. Once melted, add the sliced red onions and sliced garlic. Cook, stirring occasionally, for 30 minutes until the onions are caramelized and jammy. Do not overcook them. Season with a pinch of sugar (optional), salt, pepper, and a big pinch of crushed red pepper. Transfer the onions to a bowl and leave the pot on low heat.
Bring a large pot of salted water to a boil. Cook according to package instructions. Reserve ⅔ cup pasta cooking water. Drain the pasta and set aside.
Turn the pot used to cook the onions to medium heat. Add white wine and lemon juice and bring to a boil. Melt the remaining 1 tablespoon butter into the sauce and boil for 2-3 minutes until thickened.
Add the kale to the sauce and season with salt and pepper. Cook for 3-4 minutes until wilted.
Add the caramelized onions to the pot along with the cooked pasta and reserved pasta cooking water. Toss to coat until the pasta is glossy. Turn off the heat.
Divide the cooked pasta between plates. Enjoy!