Linguine w Melted Onions & Cream

In a wide skillet w a lid, heat the butter and oil over medium heat. When melted, add the onions in batches, stirring to coat. Reduce the heat to very low, cover and cook, stirring often, until very soft and translucent, about 30 min. The onions may turn light gold, but they should not brown. Sprinkle w 1 tsp salt, cover and continue cooking until onions are golden and melting into a puree, 30-60 min more. In a microwave, heat the cream until warm, add the tomato paste, and stir until dissolved. Meanwhile, bring a large pot of water w 1 T salt to a boil over high heat for the pasta. When onions are cooked, stir the cream mix into the skillet along w ground black pepper. Cook, stirring, until the onion mix is slightly thickened, 2-3 min. Turn off heat. Add pasta to boiling water and cook until al dente, then drain and add to skillet w Parmesan cheese . Toss together. Serve immediately, sprinkling w parsley and more cheese.

Butter 4 T unsalted
​Olive oil 4
Onions 4 large, spiralized
Heavy cream 1/2 c
Tomato paste 1T or more
Linguine 1 lb
Parmesan cheese 1/2 c +more
Parsley​