1. In a large pot of heavily salted boiling water, cook pasta until al dente or to desired firmness. Once pasta is almost done, be sure to reserve 1 cup of pasta water and set aside.

2. In a medium saucepan over medium heat, add 4 tbsp. of butter and stir until it begins to foam. Add the onions and bay leaf and sauté for 5 minutes or until the onions begin to turn translucent. Add the white wine and cook for approximately 20 minutes, adding splashes of water as needed to keep them soft and hydrated. Reduce the heat to low and cook for another 3-4 minutes.

3. Carefully add the onions to a heat proof blender along with the heavy cream, salt, and pepper and blend until completely smooth.

4. Return the sauce back to the pan over low heat and add the al dente pasta directly into it. Stir vigorously until completely coated and the sauce begins to thicken. Turn the heat off and add Parmigiano cheese, pasta water, and butter bit by bit until you reach your desired consistency.

5. Garnish with additional Parmigiano cheese and fresh thyme. Enjoy!