French Onion Soup Noodles
Tags: Dinner Pasta
- 2 tbsp olive oil
- 3 sliced onions (can be all yellow or a mix of yellow and red)
- 1 cup white wine
- 2 tsp kosher salt (probably will need more after tasting)
- 2 tsp Herbes de Provence
- 1 tsp freshly ground black pepper
- 8 cloves garlic, chopped
- 1 lb spaghetti
- 4-5 cups HOT beef broth (can use better than bouillon)
- 8 ounce cubed gruyere cheese
- 2 tbsp butter
- 1 head parsley, chopped
- Start by heating olive oil in a large skillet over medium heat. Add your diced onions, white wine, and kosher salt, then raise the heat to high and cook until the wine evaporates. Once evaporated, lower the heat to medium-low, and add Herbes de Provence and black pepper. Cook for 30 minutes, making sure to stir every now and then. Add garlic and continue to cook for another 30 minutes at the same medium-low temperature.
- After one hour the onions should be caramelized. (If you have the gift of time, the onions can take on another hour or two, but it’s not necessary.) During the final 15 minutes or so of the caramelization, bring the beef broth to a boil in a medium saucepan.
- When ready, add the spaghetti to the skillet and then 2 cups of the hot beef broth. Raise the temperature to medium-high and let simmer. Once the broth is almost entirely evaporated, add some more broth. Mix, let simmer, then add more broth as needed. The pasta should be cooked al dente, which takes 12 to 15 minutes.
- Add the cheese and cook either on low or with the heat turned off, mixing a lot to let it melt in. Then add the butter and parsley and mix. Taste for saltiness — it will likely need a handful and that makes ALL the difference.
