Fancy Alfredo Sauce

This recipe came from an old roommate of mine. Probably not terribly figure-friendly, and it doesn't freeze well at all, but it IS delicious and always gets rave reviews. I have experimented with adding various things like cooked chicked, shrimp and bacon; these are all good as long as they are well-drained before you add them. I also tried adding mushrooms... wasn't good, and I don't recommend that. I'm sure there are other things that can be added, so if you find something good, please let me know. YOU MUST STIR THIS CONSTANTLY because if it singes you will have to start all over.

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 1  red onion, chopped
• 2  tablespoons sugar
• 1  bunch broccoli floret
• 1⁄2 cup butter
• 1  pint heavy whipping cream
• 1 1⁄2 cups milk
• 8  ounces parmesan cheese
• 3  egg whites
• 1  teaspoon cornstarch, if egg whites don't thicken it enough (optional)
• 1  tablespoon black pepper
• 2  tablespoons dried parsley
• 1  lb pasta

Directions

1. Saute onion until translucent, add sugar and cook until slightly brown. Drain and set aside.
2. Steam broccoli while onion is cooking. Drain and set aside.
3. Melt butter over medium heat, making sure not to brown it at all.
4. Add 1/2 cheese and stir until completely smooth.
5. Add whipping cream and milk, bring almost to a boil.
6. Add pepper and parsley.
7. Add remaining cheese and egg whites. Stir until completely smooth and melted (should no longer appear grainy). This may take a little while, but you will know when it's happened because sauce will begin to look fluffy.
8. If it's not thick enough combine cornstarch with a little bit of milk and add.
9. Once the sauce is thick enough for you (and it will continue to thicken as it sits) stir in the onions and steamed broccoli, Serve over your favorite pasta.