1 tablespoon canola oil 1 Spanish onion, minced 8 ounces white wine 1 quart heavy cream 9 ounces Parmesan cheese, freshly grated 2 sprigs rosemary Salt, to taste In a large heavy-bottomed saucepan, heat a tablespoon of canola oil. Add the minced onion and cook until soft and translucent. Add the white wine to the onions and let it cook on medium heat until the…