It’s Not Regular Pasta. It’s French Onion Pasta.
Source: New York Times
Onions, on their own, are pretty great. They’re inexpensive and they last a long time. Raw, they have an unmistakable sharp bite; sautéed, they become silky and sweet.But when they’re cooked forever and ever into a thyme-infused deep brown softness, becoming the basis for French onion something? Oh là là.I say “French onion something” because we have a bunch of recipes that apply that rich, caramelized onion…
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Read the original source at New York Times