Carmelized Onions with White Wine, Cream, and Fresh Herbs Recipe

Bring 4 tablespoons of salted water to a boil in a large pot for cooking the pasta.

Heat the oil in a large skillet. Add the onions and saute over medium-low heat, stirring occasionally, until golden brown, 35 to 40 minutes. If the onions start to burn, lower the heat. The onions should cook very slowly.

Season the carmelized onions with the salt and pepper. Raise the heat to medium and add the wine. Simmer, scraping the bottom of the pan to loosen any brown bits, until the aroma of the alcohol fades, about 3 minutes.

Add the cream and herbs to the pan. Bring the sauce to a boil and simmer until it has thickened slightly, about 1 minute. Taste for salt and pepper and adjust seasonings if necessary.

While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the onion sauce and 1/2 cup grated Parmesean. Mix well and transfer portions to warm pasta bowls. Serve immediately with more grated cheese passed separately.