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Heat oil over a large skillet over medium heat. When shimmering, add the onions and a generous pinch of salt. Cook, stirring frequently until deeply caramelized. About 25-30 minutes.
Add the garlic, mushrooms and thyme. Sauté for 3-4 minutes or until the mushrooms begin to soften.
Add the wine to deglaze the pan and add the flour. Cook for another 2-3 minutes, until thickened.
Pour in the beef stock (or vegetable stock) and water. Season with salt and freshly ground black pepper. Bring to a boil then add the pasta and cook for 8-10 minutes or until al dente.
Turn off the heat and stir in the sherry vinegar. Serve warm.