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Slice the onions into half moons. Warm a splash of olive oil in a pan on medium high heat and melt in 2 tbsp butter. Allow to foam and brown, stirring regularly (2-3 mins).
Add the onions and a large pinch of salt. Cook on medium heat, stirring regularly and adding a splash of water if sticking, until golden, softened and caramelised (at least 20 mins).
Mince the garlic and finely chop the sundried tomatoes. Once the onions have begun to caramelise (20 mins), add the garlic and tomatoes. Stir to combine and sauté for a further minute or two. Season with black pepper.
Get your pasta onto boil in salted water.
Pour in the cream and the nutritional yeast. Stir well to combine.
Once your pasta is al dente, drain (reserving some pasta water) and add to the sauce with a ladle of pasta water. Stir and toss well to create a thick, glossy sauce.
Finely chop the parsley and add half to the pasta, mixing well.
Season to taste and serve into bowls. Finish with a drizzle of chilli oil and parsley/chives.