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Cook the long pasta in a large pot of boiling salted water until al dente, then drain and set aside.
Cut the onion into thin slices.
Heat olive oil and butter in a cast-iron skillet over low heat, then add the onion slices.
Cook on low, stirring constantly, until the onions have caramelized (about 40 minutes).
Remove the caramelized onions to a separate bowl.
In the same skillet, heat the chili garlic oil and add minced garlic.
Slowly pour in the heavy cream and sprinkle in salt, stirring until combined.
When the sauce is bubbling, add the cooked pasta and freshly grated Parmesan cheese, stirring until the sauce is thick and the cheese is melted.
Serve on plates with extra chili oil, Parmesan, and chopped flat leaf parsley.