In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again.
This recipe borrows all of the flavors of classic French onion soup and reimagines them as a cozy weeknight pasta. Loaded with a wealth of caramelized onions, white wine, and thyme, this pasta manages to capture all of the savory-sweetness of the beloved soup. And best of all: It’s made entirely in one vessel—no need to boil the pasta separately. You can add the pasta and water directly to a pot of nearly caramelized onions and let it all cook together. Make sure to properly measure the amount of water you add to the pasta. If you add too much, the sauce will be soupy; but if you add too little, the pasta will be hard. The pasta absorbs the sweet onion-infused water while releasing its starches, which mingle with the onion to create a creamy sauce that perfectly clings to the shells. Finished with a blanket of shredded Gruyère, the dish is broiled just long enough to get golden brown and melty, reminiscent of everyone’s favorite part of French onion soup.