It’s Not Regular Pasta. It’s French Onion Pasta.
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…
