In a large, heavy-based pan, heat the butter and olive oil over medium heat. Once the butter is foaming, add the finely sliced onions and sea salt. Cook the onions slowly, stirring occasionally, for about 20 minutes until they turn golden brown and jammy. Keep the heat medium to prevent burning. If needed, add a splash of water to keep the onions from sticking.

While the onions are caramelising, cook the ramen noodles in a large saucepan of boiling water according to the packet instructions (or until just cooked). Drain and rinse the noodles under cool water to stop them from cooking further. Set them aside.

Once the onions are perfectly caramelised, add the finely chopped garlic and cook, stirring, for another minute until fragrant. Stir through the crispy chilli oil to add that spicy kick and extra depth of flavour.

Pour in the cream, stirring constantly to combine with the onion mixture. As the sauce begins to thicken, add the miso paste. Use a wooden spatula to smoosh the miso into the sauce, ensuring it dissolves completely.

Add the cooked ramen noodles into the sauce, tossing them to coat evenly. Sprinkle in the grated parmesan cheese and continue stirring until everything is well combined. If the sauce becomes too thick, you can add a little water to thin it out to your desired consistency.

Serve the ramen in bowls, garnishing with an extra drizzle of crispy chilli oil and a generous handful of freshly chopped parsley. Enjoy!