Step 1

Heat up a large dutch oven or pot over medium heat and melt the butter. Add the thinly sliced onions and cook over medium for about 5 minutes until starting to soften. Reduce the heat to medium-low and cook for about 30 minutes until caramelized. Stir the onions occasionally to keep them from sticking to the bottom.

Step 2

Pour in the sherry and white wine to the onions. Scrape any bits off the bottom and let cook for a couple minutes so the wine reduces slightly.

Step 3

Add the sprigs of thyme (you can use twine to tie them together in a bundle), a pinch of salt, heavy pinch of pepper, the uncooked pasta, beef broth, and Worcestershire sauce. Stir to combine.

Step 4

Bring the broth to a boil, give one big stir, and immediately lower the heat and cover the pot so it simmer. Allow to simmer for about 10 minutes, or until the liquid is absorbed and the pasta is al dente.

Step 5

Turn off the heat and remove and discard the thyme sprigs. Stir in the heavy cream and parmesan cream until combined. Taste and adjust the salt and pepper, if needed.

Step 6

Serve the pasta in bowls. I like to top with fresh parmesan and a light sprinkle of extra thyme leaves.