This was a quickly improvised dinner, as I needed to use up some extra cream before it reached its expiration date. What a winner! My husband's new favorite pasta sauce.
1 large onion
1 large garlic clove
1 tbsp minced parsley
1 tbsp butter
2 oz sharp cheddar
1/3 cup cream
2 tbsp milk
0.5 tbsp vegetable oil
Slice the onions into thicker slices. Mince the garlic, shred the cheddar.
Caramelize the lightly salted onions in the vegetable oil on medium-low heat, stirring occasionally until golden brown. Remove them from the pan and dice into smaller chunks. Return to pan and add the butter and the minced garlic. Cook for 30 seconds, then add a little black pepper and the parsley. Stir together and cook for 10 seconds more.
Pour in the cream and the milk. Simmer until thick (~5 minutes). Melt the shredded cheddar into the sauce, salt to taste and serve with freshly cooked linguine.