This Simple Onion Pasta Is My New Go-To

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Think French onion soup but weeknight-friendly.

, the dish “gives off major French onion soup vibes thanks to perfectly jammy onions.” Note how Issa writes jammy,caramelized. The difference is key: You can achieve jammy after 10–14 minutes, barely enough time to win Wordle and catch up on dishes.requires caramelizing onions, which takes at least twice that amount of time.

But this onion pasta evokes that same slow-earned intensity—and it’s achievable on a Tuesday when I forget to think about dinner until I commute home. “Time was definitely the motivator,” Issa told me. “I love, so I really wanted to bring that deeply savory flavor in a fraction of the time.” If you happen to have stock around, great. And if you don’t, that’s great too: I used water and, thanks to the miso’s umami and garlic’s attitude, the sauce lacked nothing. Likewise, chives are lovely, but if I don’t have any next time, I won’t hesitate to swap in dill or parsley or whatever greenery is around.

Glossy and twirlable, the noodles are savory meets sweet, nourishing meets comforting. And the beauty of onions, even swiftly sizzled ones, is that they cook down so dramatically, you can tell yourself that you don’t need a vegetable side because there’s so much roughage in the sauce itself. Salad can wait until tomorrow.

 

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