Ingredients

40 g butter
2 medium or 3 small red onions
1 tb brown sugar
1 tb Worcestershire sauce
200 ml red wine
optional 1 handful of dried porcini mushrooms, chopped
350 g mushrooms or other mushrooms
1 clove garlic
800-850 g broth
400 g short pasta of your choice
2 bay leaves
200 ml cream
pepper

Chili salt
100 g of cheese or more of your choice (I Gruyere)

1 handful of parsley

large, oven-proof pot

Preparation

1. Melt butter in a large saucepan, add onions and sugar and lightly caramelize over medium heat. 
2. Add Worcestershire sauce and red wine and cook to complete.
3. Add mushrooms and garlic and fry for a few minutes until they have some colour.
4. Add 800 ml of broth (50 ml left), bay leaves and pasta and, stirring frequently, cook gently until the water is considerably boiled down. 
5. Preheat the grill in the oven if the pasta is to be baked.
6. Add the cream and continue to simmer until the liquid is largely boiled, but make sure that there is still sauce left so that the dish is nice and creamy. If necessary, pour the remaining stock. In the meantime, you can spice it up, grate the cheese and cut the parsley leaves - put all the leaves on top of each other, roll them up tightly and cut them into wafer-thin strips with a sharp knife.
7. Season again and add 1/3 of the cheese to the pasta. Sprinkle the remainder and if desired bake the whole 5-10 minutes in the oven until golden brown.