By: Robin Kurss

My Grandma Esther’s house always smelled like sauteed onions! She put them in everything; her roast chicken, brisket, kasha and varnishkes, mashed potatoes…. those food memories are so dear to me and our family. When I saw this recipe, I just had to try it.

Serves 4-5

INGREDIENTS:
• 2 c farfalle
• 4 yellow onions, sliced
• 3 cups pareve beef broth or vegetable stock
• 1/4 cup white wine
• 1/2 cup heavy cream
• 1/2 cup Parmigiano Reggiano plus additional for garnish
• 3 Tablespoons unsalted butter
• 3 garlic cloves, finely chopped
• 2 sprigs fresh thyme

DIRECTIONS:

1. In a large pan, drizzle olive oil and add butter. Add thinly sliced onions.
2. Cook on medium-low for 35-40 minutes until golden and caramelized, stirring frequently. Once caramelized, deglaze with a splash of white wine or beef broth. Add fresh thyme leaves and the garlic. Cook for a few minutes until fragrant.
3. Add uncooked pasta and beef broth. Simmer on medium-high heat for 15-20 minutes or so until most of the liquid is absorbed. Stir frequently. Add the heavy cream and Parmesan. Stir to combine and cook a few minutes just enough to melt the cheese and bring the sauce to a simmer.
4. Garnish with Parmesan and enjoy