Ingredients

• 2 heads garlic
• 6 tablespoons olive oil
• 2 sprigs fresh thyme

Instructions

1. 1 To roast garlic: Preheat the oven to 250 degrees F (120 degrees C). Place the garlic cloves in a shallow baking dish and cover with olive oil. Lay the sprigs of thyme on top of the oil.
2. 2 Bake in the preheated oven until golden brown, about 1 hour. Garlic should easily mash with a fork. Remove garlic from oil and set aside. Reserve oil for another use.
3. 3 To caramelize onions: Heat a roomy skillet over medium heat. Add butter and olive oil. Add onions to the pan and stir to coat. Stir frequently and move onions around, ensuring they cook evenly.
4. 4 Once onions have started to color a bit (about 15 minutes or so), add in water, vinegar, sugar, salt, and pepper. Continue to stir regularly until onions are completely soft, a golden brown color, and reduced by at least half, about 15 minutes more. Turn down the heat to medium low.
5. 5 Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.. Meanwhile, add cream, 4 to 5 cloves roasted garlic, 1 tablespoon parsley, and 1/2 cup Parmesan cheese to onions; stir to combine. Reserve remaining roasted garlic for another use.
6. 6 Drain pasta; divide among 4 plates. Spoon about a 1/4 cup of sauce on top; sprinkle with more Parmesan cheese, parsley, and black pepper.

Nutrition per serving