Ingredients:
2 large sweet onions halved and thinly sliced
2 Tbsp. Butter
Sea salt
1 1/2 Tbsp. Fresh rosemary, chopped
1/2 Tbsp. Fresh thyme
2 cloves garlic, minced
1 C. Mushrooms, sliced thin
1/2 pkg. Pasta of choice (I used penne)
1/4 C. Reserved pasta water
1/2 C. Whole milk
1/2 – 1 C. Fresh parmesan, grated
Melt butter over medium high heat. Add onions in layers, sprinkling salt in between each layer. Let cook about 10 minutes without stirring.
Reduce heat to low, stir onions and let cook until a rich brown color is achieved, stirring once in awhile, about an hour.
Push onions to the side of the pan and add the garlic, cooking until fragrant, 30 sec.
Raise heat to medium and add rosemary, thyme, and mushrooms. Combine everything in pan and cook until mushrooms are softened.
Cook pasta according to package directions. Drain but reserve 1/4 C. Of the water.
Add pasta water to onion mix and stir to combine. Slowly stir in milk and cook until slightly thickened.
Remove from heat and stir in cheese until melted.
Combine pasta and sauce, topping with additional cheese if desired.
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