Step 1

Melt the butter in a large stainless steel saucepan, cast iron skillet or pot over medium-high heat.

Step 2

Add 1-2 large handfuls of the onions at a time. Stir for a few minutes, and then add more onions in, a few handfuls at a time, until they are all added. Season with a small pinch of salt.

Step 3

Stir until the onions have softened, about 5 minutes. Then turn the heat down to medium-low and cook until the onions are sweet and have a deep golden brown color. This will take about 45 minutes to an hour. Stir the onions every 3 minutes or so to prevent them from sticking or burning. Add a splash of white wine as needed to deglaze the pan if brown residue on the bottom of the pan begins to form, and continue to deglaze as necessary.

Step 4

Meanwhile, cook the pasta al dente according to package directions. Reserve 2 cups of the pasta water. Drain and set aside.

Step 5

Once the onions are browned and sweet, add the garlic, thyme, salt and chili flakes. Stir to combine.

Step 6

Add the flour and stir to coat the onions. Then add in the beef broth. Simmer for 2-3 minutes.

Step 7

Add the cooked pasta to the onions, with 1/2 cup of the reserved pasta water. Stir to combine.

Step 8

Add the cream cheese with another 1/2 cup of pasta water and stir until the cheese has melted and coated the pasta.

Step 9

Taste and adjust seasonings as desired and add more pasta water to create a creamier sauce. Serve with cheese and parsley on top and enjoy.