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Preheat oven to 180C/350F.
In a large baking dish (mine is 12x9") toss the onion, oil, balsamic glaze, salt & pepper. Cover with foil & bake for 1 hour & 10-15mins, or until the onions are very soft, sticky & sweet. Take them out a couple of times during to toss (this is important to release steam and prevent the ones on the outside from burning).
Slice the tip of the garlic to expose the cloves then drizzle with oil. Wrap in foil then roast for 1 hour, or until deep golden, sticky & soft. Check progress after 45-50mins.
Towards the end of baking, add the pasta to salted boiling water & cook until al dente. Drain, reserving a cup of the pasta water.
When the baking dish is freshly hot out the oven, squeeze the garlic into the onions & mash it up, then mix in the sun dried tomatoes & mascarpone alongside a splash of pasta water. Stir in the cooked pasta then stir in parmesan & basil, using more pasta water to thin out at any point if needed.
Season with a good pinch of salt & pepper to bring out the best in this simple sauce (work to taste), then serve up with more parmesan if desired!