1 c. unsalted butter, cut into pieces
1 3/4 lb. sweet yellow onions, thinly sliced
2 tsp. sugar
1 1/2 tsp. salt
1 3/4 c. heavy cream
6 tbsp chopped chives
Freshly ground black pepper
Grated Parmesan cheese

In a large skillet or saucepan, melt butter. Add onion, sugar and salt; cook, stirring occasionally, until all the liquid exuded by the onions evaporates, about 10 minutes. Reduce heat and continue cooking until the onions reduce to a caramel colored paste, about 20 minutes more. Stir in the cream and simmer until it is absorbed by the onions. Stir in the chives and serve immediately over cooked pasta with generous amounts of black pepper and Parmesan cheese.