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In a large nonstick skillet over medium heat, melt the butter. Once bubbly, add the sliced onions and sauté for 10 minutes. Reduce the temperature to medium-low and continue cooking, stirring every so often until caramelized, about 30 more minutes. Stir in the garlic until fragrant, 20-30 seconds.
Toward the end of cooking the onions, prepare 12 ounces of dry spaghetti in salted boiling water and cook until al dente. Reserve 1 & ¼ cups of the pasta water, then drain.
In a blender, combine the caramelized onions, olive oil, egg yolks, Parmesan, 1 cup of pasta water, and salt and pepper. Blend until smooth. Add more water to thin it out, (only if necessary). Add water to the blender in stages, so the sauce isn't runny.
Add warm cooked spaghetti and the onion sauce back to the skillet to warm through over low heat, about a minute.
Garnish with fresh chopped parsley and enjoy!