1-First, peel and thinly slice the 4 large yellow onions. In a large pan, mix olive oil with 3 tablespoons of unsalted butter and cook the onions over medium heat for 35 to 40 minutes until caramelized, stirring frequently to avoid burning.

2-Next, deglaze the pan with 1/4 cup of white wine or broth to lift those flavorful bits. Add 3 cups of beef broth, 2 sprigs of fresh thyme or 1/2 teaspoon dried thyme, and 3 pressed garlic cloves, then simmer for a few minutes to blend the flavors.

3-Then, add the 2 cups of uncooked small pasta varieties like mini farfalle, pastina, or orecchiette directly to the pan. Simmer for 15 to 20 minutes until most of the broth is absorbed, stirring occasionally.

4-After that, remove the thyme stems if using fresh ones. Stir in 1/2 cup heavy cream and 1/2 cup Parmesan cheese, cooking gently until melted and the sauce simmers smoothly.

5-Finally, garnish with extra Parmesan and thyme, and serve optionally with proteins like Italian sausage, seared steak strips, chicken, or sautéed mushrooms. The total cooking time is about 1 hour 10 minutes, making it ideal for weeknights.