French onion pasta

3 ½ tbsp Butter (2 ½ tbsp for caramelising onion and 1 tbsp to sauté mushrooms)

2 medium white onion 

¼ cup sherry

½ cup white wine (dry)

5 sprigs fresh thyme

2 garlic cloves (Crushed)

200g cremini mushrooms (sautéed)

Salt and pepper to taste

310g rigatoni (uncooked)

4 cups beef stock or broth

1 ½ tsp Worcestershire sauce

½ cup parmesan cheese freshly grated, more to serve

¼ cup cream

¼ cup milk