Penne, cream of caramelized onions, Parmigiano Reggiano and fresh thyme

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Pasta’s undeniable versatility facilitates bridges and bonds between diverse food cultures, highlighting both visible and less visible similarities. In this recipe the pasta is combined with a powerful ingredient: onion. Cooked in the right way this conjures up that French classic soupe à l’oignon (onion soup). The saltiness of the cheese component not only balances out the sweetness of the onion but also amplifies the umami component. The thyme contributes a fresh aromatic quality like the punctuation which gives the right intonation to a sentence.
Penne is a very popular pasta with the hungry and those who grasp life with both hands, spearing multiple penne with a single forkful. Their special grooves attract this voluptuous sauce and get into its cavities too.


Ingredients for 5 People

  • 400 g Barilla Penne al Bronzo
  • 350 g red onion
  • 70 g brown sugar
  • 90 g apple vinegar
  • 50 g white vinegar
  • 1 bay leaf
  • 120 g butter
  • 80 g fresh cream
  • 60 g grated Parmigiano Reggiano aged 30 months
  • Salt and pepper
  • Fresh thyme 
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