When I first saw this recipe, I was suuuuper excited, because I love french onion soup. I mean really lurve it.

I will say that this pasta doesn’t quite live up to that level of insane richness, but the idea is still there.

You start by caramelizing onions down to the point of sweet jamminess, then add broth (and a little wine in my case). Let those flavors hang out for a while, let the pasta soak up all that delicious liquid, and top with arugula and parmesan. Done.

My one complaint with this dish is that I feel like the onions end up getting lost in all the broth…I was hoping for more onion. I think if I made this again I’d use at least one more onion, and I’d look at using something more like the melty Gruyere that true French onion soup uses, vs. parmesan (which never melts quite as luxuriously for me). But all-in-all, this was warm and comforting.READ THE POST