Ingredients:
1 whole yellow or sweet onion, sliced or chopped [plus olive oil, for cooking]
[Sea salt and black pepper]
1/2 cup of dry white wine, divided
1 1/4 cups of heavy cream
1 whole block of shallot + chive Boursin cheese
4 servings of cavatappi or pasta of choice
[1/3 cup of pasta water (or less, for thicker sauce)]
[Optional chives, for garnish]

Directions:
In a large skillet, add the onion with a splash of olive oil on medium-low heat. Seaso with salt and pepper. Let the onions cook down until they’re soft, about 10 minutes.

Once they’re just starting to brown, deglaze the pan with half of the white wine. Stir the onions, and let them cook down; if they look like they’re starting to burn, lower the heat and deglaze the pan with water. Continue deglazing the pan with water as needed (every 5-10 minutes) until the onions are fully caramelized, about 40 minutes.

With about 10 minutes left on the onions, boil the pasta water. Add salt to the boiling water, and cook the pasta according to package instructions.

Once the onions are done, turn off the heat and let the onions sit for 2-3 minutes, then add the remaining white wine and heavy cream to the onions. Turn the heat back on to its lowest setting, then add the Boursin cheese, and mix until it melts completely.

When the pasta is just about done, remove 1/3 cup of pasta water. Add a little bit at a time to the sauce until it reaches your desired thickness.

Drain the pasta, then toss it in the sauce. Garnish with chives, if desired.