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Peel and slice the onions finely.
Grate the Parmesan cheese very finely. Set aside.
Chop the parsley, set aside.
On separate burner, bring a large pot of water to the boil for your pasta, once boiling salt the water.
In a frying pan on medium low heat, add olive oil, the sliced onions, gently sauté the onions until barely a light brown colour. Add the stock and cook for approx. 10 minutes.
Place the spaghetti in the boiling water and cook al dente.
Once the stock in your frying pan has almost reduced, add the butter, grated lemon zest, mix well.
Once pasta is cooked al dente, drain and add spaghetti directly into the frying pan, turn heat to very low, add a little of the pasta water to make a sauce, add half the Parmesan cheese and mix well. Add the rest of the cheese, (it’s best to add the cheese in two goes so it doesn’t clump together) season with salt and pepper (taste first) mix well. If you need to add more pasta water, do so as pasta will absorb it. You want to end up with a silky cheesy sauce by mixing it well.
Always serve on warm plates and serve on warm plates with a little more grated cheese on top.