Thinly slice the onions and heat a large skillet over medium heat. Add a splash of olive oil and sauté the onions for 30-40 minutes, stirring occasionally, until they turn golden brown and caramelized. If desired, sprinkle a touch of sugar to enhance sweetness and speed up the caramelization.

In the same skillet, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour, cooking for about 1-2 minutes until golden. Gradually pour in 1 cup of heavy cream while continuously stirring, allowing the mixture to thicken for 5-7 minutes.

Stir the caramelized onions into the béchamel sauce, mixing well to combine all the flavors. Add freshly grated Parmesan cheese, a pinch of salt, pepper, chopped fresh parsley, and a dash of garlic powder.

Bring a large pot of salted water to a boil and add 8 ounces of cavatappi macaroni. Cook until just under al dente, about 7-8 minutes. Drain and immediately add the pasta to the béchamel sauce.

Transfer the creamy pasta mixture into an oven-safe baking dish. Layer the reserved caramelized onions on top and sprinkle with crispy breadcrumbs made from your baguette. Drizzle a bit of olive oil over the breadcrumbs. Bake at 350°F (175°C) for 10-15 minutes until the top is golden brown and crispy.