Farfalle with Onion and Herb Sauce

Heat the oil in a saucepan and cook the onions over medium heat, tossing until well coated. Reduce the heat, cover and sweat onions, stirring occasionally, for 20 minutes. Stir in the honey, nutmeg and garlic and cook for 5 minutes, stirring often. Add the stock and simmer for about 15 minutes, or until the liquid is reduced by half.

While reducing the onion sauce, cook the pasta in boiling salted water until al dente. Add the Parmesan, herbs and vinegar to the onion mixture, and then add the pasta. Stir thoroughly and allow the pasta to heat through. Serve immediately in warmed bowls.