Step 1

Heat the olive oil in a Dutch oven or large pot over medium/high heat. Add the onions to the pot and season with ⅕ teaspoons of salt. Toss and saute over medium/low heat for 25-30 minutes, tossing every 10 minutes until caramelized and reduced by about half.

Step 2

Add garlic to the onions and cook for about 1 minute or until fragrant.

Step 3

Deglaze the pot with red wine and scrape the brown bits from the bottom of the pot.

Step 4

Add the remaining salt, Worcestershire sauce, broth, and water to the pot. Bring to a boil over high heat.

Step 5

Add the pasta to the boiling water and cook until the pasta is al dente. The pasta will cook, and the sauce should thicken.

Step 6

Remove the pasta from the heat and let it rest for 10 minutes. Preheat the oven to broil.

Step 7

Place the breadcrumbs onto a baking sheet. Broil for 1-2 minutes until golden brown.

Step 8

Spread the breadcrumbs to the top of the pasta and then top with the remaining parmesan cheese.

Step 9

Transfer the pot to the oven and broil for 2-3 minutes or until the cheese is melted and golden brown. Remove from the oven.

Step 10

Let the pasta rest for 5-10 minutes, top with fresh thyme, and serve immediately.