Pasta alle Cipolle | Penne with Caramelised Red Onions

Peel the red onions, halve them, and slice into thin half-rings. Peel the garlic and slice thinly. Pick the leaves from 3 sprigs of fresh thyme and roughly chop them, setting aside the remaining thyme for garnish.

Put a large pot with plenty of water on to boil for the pasta. If desired, keep pasta bowls warm in the oven at 60 °C.

In a wide frying pan, heat the olive oil together with 15 g of the unsalted butter over medium heat. Add the sliced red onions, a pinch of salt, and gently cook over medium to low heat for about 12–15 minutes until they are soft and gorgeously sweet and caramelised.