BROWN BUTTER CARAMELIZED ONION ALFREDO SAUCE

1. Cook your pasta according to the package instructions in salted water, but pull it off the heat a bit early to keep those noodles al dente. Don’t forget to save a cup of pasta water—this stuff is key! Drain the pasta and give it a little olive oil bath to prevent clumping.
2. Start with the onions, because, let’s be honest, tears in the kitchen mean flavor in the dish! Melt 3 tbsp of butter in a hot pan, adding a splash of your finest olive oil. Once it’s sizzling, add the onions. Lower the heat to medium-low and let them caramelize gently, stirring every couple of minutes. Once the onions are mostly caramelized, (about 20 minutes) add the balsamic vinegar and finish.
3. While the onions are cooking, melt the remaining 5 tbsp of butter in a medium skillet over low heat and stir until a light golden brown color forms. Once you start to smell that nice nutty scent of the butter browning, continue to stir often for the next two to three minutes until the butter is fully browned (NOT BURNT). Set aside.
4. In a blender or food processor combine the caramelized onions, pasta water, and browned butter. Blend until smooth.
5. In the same pan used for the onions, add back the onion purée along with the heavy cream and parmesan cheese. Stir until the cheese has dissolved over medium heat. Add the cooked pasta and stir for a few minutes. If you wish, add some more pasta water to thin out the sauce to your desired consistency. 
6. Optionally, garnish with fresh chopped parsley and more parmesan cheese. Enjoy!