Directions

1. 1. Tips from the chef: Making this sauce requires more patience than skill. If these directions seem complicated, break them down by rereading one paragraph at a time. Fundamentally, success has more to do with heat control than culinary skill so pay attention to changes in temperature. After you add the liquid ingredients, if the sauce thickens too much at any point, add half and half (or cream) - a little at a time - stirring constantly, to loosen it up.
2. 2. Place a large skillet over medium heat and wait for three to five minutes until the pan gets hot. Add the olive oil and one tablespoon of butter. When the oil begins to shimmer add the onion, spreading it out evenly over the bottom of the pan.
3. 3. Reduce the heat to medium low, three on a scale of ten; let the onion cook, stirring only if it shows signs of burning. Try to leave it alone enough so it browns but not so long it burns. After 15 minutes sprinkle lightly with kosher salt, add the garlic and cook for an additional 30 minutes.
4. 4. Add the half and half as well as the bullion cubes to the pan and scrape the bottom of the skillet with a spatula to loosen the small bits clinging to it. Raise the heat to medium, five on a scale of ten; add the balsamic vinegar. Continue cooking, stirring as necessary, until the bullion cubes are dissolved and everything is fully incorporated, about ten minutes.
5. 5. Reduce the heat back to three; add the sun dried tomatoes and sprinkle lightly with pepper, mix thoroughly and let simmer for an additional 30 minutes, stirring occasionally and adding half and half as necessary.
6. 6. To finish the sauce add the parmesan cheese. Stirring frequently, continue cooking until the cheese is melted and incorporated into the sauce. Add one tablespoon of butter and stir gently while the butter melts. After the butter is melted the sauce should be medium brown and look soft and smooth.
7. 7. Serve.