But Im also sorrybecause you have to drop everything and make it right now.
Luckily its not that hard to make.
How to make French onion soup pasta
1.
Start by slicing the sweet onions.
Then I get long slices that are all about the same length.
Toss the onions into a large pot with a tablespoon of butter and some salt.
The onions will lose water and become a deep golden brown.
(That’s a fancy term for “crispy bits stuck to the bottom of the pan.")
Itll evaporate within a minute or so.
If you prefer not to use wine, it’s possible for you to replace it with broth.
Add another tablespoon of butter and allow it to melt.
Add a tablespoon of flour and stir this together for about a minute to make an onion-entangled roux.
This will thicken your sauce so every bit of noodle will be coated in a velvety-smooth, savory coating.
If you prefer an even looser sauce, add a couple more tablespoons of broth.
Toss with pasta
I used spaghetti, but any long pasta will be perfect.
Try linguini, angel hair, fettucini, bucatini, or my favorite, spaghetti rigati.
Boil the water and cook the pasta as you normally would.
I started boiling the water about 20 minutes into the onions caramelization time.
Add a handful of shredded gruyere cheese and mix to combine.
Scoop it into serving bowls.
And so, cheesy-bread-float we must.
Toast a couple slices of French bread.
I like to cut it about half an inch thick and on a bias.
A simple light toast in a toaster is fine.
The point is to crisp the entire slice, so that later you’re just quickly melting the cheese.
Lay the toast on a sheet tray and cover with shredded gruyere cheese.
Broil the crouton for about two or three minutes, or until fully melted and bubbling.
(Keep an eye on it.
The time will vary depending on how shut the toast is to the heating element.)
Allow it to cool slightly and use a spatula to lift it from the pan.
Top each bowl of pasta with a cheesy crouton.
Cook and stir to coat the onions in butter.
Cover the pot with a lid and let the onions cook, completely covered for about five minutes.
Stir them again and reduce the heat to medium low.
This takes 35 to 45 minutes.
Let the onions caramelize slowly, if you rush it they could scorch.
Meanwhile, prepare the crouton.
Lightly toast the French bread in any fashion you like; I use a toaster.
Place the toasted bread on a sheet tray and cover liberally with shredded gruyere.
Just before serving, broil the toast for two or three minutes to melt the cheese until bubbly.
Add the thyme and wine (or equal measure of broth) to the pot of onions.
Stir to deglaze the pan.
Once mostly evaporated, add the other tablespoon of butter and let it melt.
Add the flour and stir for a minute or two to make a roux.
Slowly add the broth while stirring to make a slightly thick sauce.
Stir in the black pepper.
Take the sauce off the heat.
Remove the thyme stems from the sauce and discard.
Add the boiled and drained pasta to the pot of onion sauce.
Add the gruyere and toss them together thoroughly.
Plate the pasta in a bowl topped with the cheesy French bread crouton.
Garnish with more shredded cheese or fresh thyme if desired.
