Start by thinly slicing 2 large yellow onions. In a large skillet over medium heat, add 2 tablespoons of olive oil and the sliced onions. Sauté for 30–40 minutes, stirring occasionally, until they become golden brown and caramelized.

Once your onions are perfectly caramelized, reduce the heat to low and add 2 tablespoons of butter. Allow it to melt, then whisk in 2 tablespoons of flour, cooking for about 2 minutes. Gradually pour in 1 cup of heavy cream, stirring continuously until the sauce thickens.

While preparing the béchamel, bring a large pot of salted water to a boil. Add 8 ounces of your preferred pasta and cook until it's just under al dente, about 2 minutes less than package instructions.

In the skillet with the béchamel sauce, add the drained pasta and toss gently, ensuring every piece is well coated in the creamy goodness.

Sprinkle additional caramelized onions on top along with homemade breadcrumbs. Preheat your oven to 350°F (175°C) and bake the dish for 10–15 minutes, until the top is golden brown and crispy.

Remove the baking dish from the oven and allow it to cool slightly before serving. Garnish with chopped fresh parsley and enjoy!