I found this recipe in my emails - and it sounded good -

14 ounces [400 g] onions
2 1/2 ounces [70 g] young Beaufort cheese
3 1/2 ounces [100 g] thin slices Black-Forest ham
16 cups [4 L] water
Coarse salt, for cooking water
11 ounces [312 g] tagliatelle pasta noodles
1 ounce [28 g] butter
1 1/2 teaspoons [7.5 mL] extra-virgin olive oil
4 1/3 ounces [135 mL] cream
Salt and pepper, to taste


Peel then arrange onions onto a microwave-safe plate.
Microwave on 'HIGH' for approximately 8 minutes; set aside.
Remove the crust then finely dice Beaufort cheese; set aside.
Cut ham slices into thin strips; set aside.
Into a large casserole, bring water to a boil before adding some coarse salt.
Boil pasta noodles until tender yet still a little crunchy 'al dente'.
Reserving boiling water, drain pasta noodles; reserve separately.
Transfer reserved onions into the bowl of a blender; puree until creamy; reserve.
Heat together butter and olive oil into alrge frypan.
Brown ham strips stirring before adding reserved creamy onions, cream and reserved cheese dices.
Salt and pepper before stirring in 1 ladle boiling pasta noodle cooking water and drained reserved pasta noodles.
Reheat over high heat for just a few minutes; serve immediately.


HOW I MADE IT -
I don't microwave so I sauted my onions with the ham - I did not puree them. And I used a blend of Italian cheeses that I grated and I used cooked ham - thick sliced and diced. I stirred the cooked macaroni with the cheese and a bit of whole milk in place of the cream, diced ham/onions, added a few grinds of fresh black pepper and placed in a buttered casserole with croutons (made from homemade bread) on top, drizzled with a bit of melted butter and placed in the oven to heat through.

It's a keeper!