Begin by thinly slicing your onions. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and sauté for 30-40 minutes until they become a deep golden brown. Add a pinch of sugar for extra sweetness during the last few minutes.

In the same skillet, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour for 1-2 minutes until bubbly. Gradually add 1 cup of heavy cream while whisking to prevent lumps. After thickening, mix in ⅔ of the caramelized onions, seasoning with salt, pepper, oregano, garlic powder, smoked paprika, and nutmeg.

Bring a large pot of salted water to a boil. Add 8 ounces of cavatappi macaroni and cook until just under al dente, around 1-2 minutes less than package instructions. Drain and return to pot.

Pour the béchamel sauce over the pasta, stirring to coat. If the sauce is too thick, add reserved pasta water until the desired consistency is reached. Transfer to a greased baking dish.

Sprinkle remaining caramelized onions over the pasta. Mix breadcrumbs with a drizzle of olive oil and a pinch of salt, then sprinkle on top. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes until breadcrumbs are golden.

Remove from the oven and let cool for a couple of minutes. Garnish with chopped parsley if desired. Enjoy warm!