Start by slicing your onions against the grain in thin slices.

Heat a large pan on medium-low heat and drop in a good amount of butter. Once it melts, add in your onions.

Hit them with a hefty pinch of salt and cook low and slow for about 30 minutes. Stir occasionally.

After the onions have collapsed and are translucent, add minced garlic, a splash of Worcestershire sauce, and a bit of chicken or veggie stock. Nestle in a bundle of thyme, rosemary, and parsley.

Let everything continue cooking for another 30 minutes, stirring and deglazing constantly. When the onions are deeply caramelized, pull out the herb bundle and add a bit more stock. Save a handful of those onions off to the side for garnish later.

In the same pan, pour in a generous amount of heavy cream. Let it warm gently. When it just starts to lightly bubble, stir in a spoonful of Dijon. As soon as it comes back to a soft bubble, kill the heat.

Now slowly add your cheeses: white cheddar, Gruyère, and freshly grated Parmesan. Stir gently until smooth and glossy.

Fold in cooked pasta and mix until every noodle is coated. Transfer everything to a baking dish. Top with another layer of cheese and a sprinkle of dried parsley.

Bake at 350°F for about 20 minutes until bubbly, then broil at the end to get that golden, blistered top.

Right before serving, garnish with the pile of caramelized onions we reserved earlier and enjoy!

CARAMELIZED ONION MAC N CHEESE