Step 1

Heat oil over a large skillet over medium heat. When shimmering, add the onions and a generous pinch of salt. Cook, stirring frequently until deeply caramelized. About 25-30 minutes.

Step 2

Add the garlic, mushrooms and thyme. Sauté for 3-4 minutes or until the mushrooms begin to soften. Add the wine to deglaze the pan and add the flour. Cook for another 2-3 minutes, until thickened.

Step 3

Pour in the beef stock (or vegetable stock) and water. Season with salt and freshly ground black pepper. Bring to a boil then add the pasta and cook for 8-10 minutes or until al dente. (Keep in mind that other pasta shapes will have different cook times).

Step 4

Turn off the heat and stir in the sherry vinegar. Serve warm.