Begin by thinly slicing your onions. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and a pinch of salt, stirring occasionally for about 30-40 minutes.

Once the onions are caramelized, reduce the heat to low and melt 2 tablespoons of butter in the same skillet. Whisk in 2 tablespoons of flour, cooking for about a minute until bubbly.

Gradually whisk in 1 cup of heavy cream, stirring continuously until the mixture thickens, about 3-5 minutes. Mix in the caramelized onions, seasoning with salt, pepper, and freshly grated Parmesan to taste.

In a large pot, bring salted water to a boil. Add 8 ounces of cavatappi macaroni and cook according to package instructions until it's just under al dente, about 7-8 minutes.

Drain the pasta and reserve a little pasta water. In the skillet with the béchamel sauce, gently fold in the drained cavatappi macaroni until generously coated.

Preheat your oven to 350°F (175°C). Transfer the pasta mixture into a greased baking dish, top with remaining caramelized onions and sprinkle with homemade breadcrumbs.

Bake uncovered for about 10-15 minutes until the top is golden and crispy.

Remove from the oven and let it sit for a few minutes. Sprinkle freshly chopped parsley on top before serving.