8oz pasta of choice
1 large yellow onion

2 garlic cloves, diced

3 cups broth or stock of choice

2 tbsp Pompeian Robust Extra virgin olive oil

1/4 cup white wine, dry

1 tsp dried thyme

1 tsp Worcestershire sauce

1/4 cup half and half or heavy cream

1/4 cup parmesan shreds

Sea salt & pepper, to taste


  1. Dice the onion into thin slices.
  2. In a large pot, add the olive oil and onions. Cover the pot and cook 5 minutes over medium
    heat. Remove the lid, stir in the garlic, and continue cooking on low-medium heat for 20-30
    minutes, until the onions have softened and caramelized.
  3. Add the white wine to the pan to deglaze the onions. Add in the thyme, Worcestershire
    sauce, and broth. Then stir in the uncooked pasta.
  4. Bring the broth to a boil and cook 15 or so minutes until the pasta is al dente.
  5. Stir in the half and half, cheese and salt and pepper.
  6. Serve immediately with an extra sprinkle of shredded cheese, sprinkle of breadcrumbs, and
    red pepper (optional).