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Cut the onions in half and remove the peel, thinly slice all the onions lengthwise and transfer to a large pot or wide saute pan. Add the butter and olive oil and set the pan over medium heat until the onions just start to sizzle. Reduce the heat to medium low and cook, stirring often every 5-7 minutes, for about 45 minutes or until the onions are deeply caramelized and reduced to about 1 ½ cups, season with a little salt and pepper and stir to combine.
Increase the heat to medium, then add in the calabrian chilis, red pepper flakes, and heavy cream. Bring to a simmer then add in the parmesan cheese and stir to combine, reduce heat back to medium low.
Cook the cream sauce gently for about 3-4 minutes, then add in your cooked pasta and toss to combine. Let cook 1 more minute in the sauce and stir in the pasta water as needed to thin out the sauce. Serve the pasta with extra cheese and fresh parsley to finish.