- In a large saucepan, soften onion in butter. Season with salt and pepper. Add pasta and toss to coat with butter. Add warm broth, about 250 ml (1 cup) at a time, stirring frequently, until liquid is almost completely absorbed.
- Pasta should be al dente after about 16 to 18 minutes. Remove pan from heat and add Saint-Honoré cheese. Add broth, if needed. Adjust seasoning. Sprinkle with Parmesan and chives, to taste.
Saint-Honoré can be replaced by a triple cream cheese. You can also garnish this dish with sautéed mushrooms.