The caramelization, sweetness, and deep umami flavors of a steaming bowl of French onion soup are incredibly hard to resist, which is why I’m happy to report that I took all the good parts of this incredible classic soup and turned it into pasta. But I’m also sorry, because you need to drop everything and make this right now.

Luckily, it’s not that hard to make. All it takes is a little patience as you caramelize the onions, but it’s the passive kind where you can wander around the kitchen, talk on the phone, or watch cat videos. I will say that the slow caramelization of the onions is worth the robust, pungent flavor you’ll be rewarded with later.

Just like with the broth of the soup, the sauce is the most important part of this pasta dish. Start by slicing the sweet onions. I usually slice the peeled onion in half, from top to bottom, then place a half bulb on the flat side and slice it thinly from top to bottom. This gives me long slices that are all about the same length.

Place the onions in a large pot with a tablespoon of butter and a pinch of salt. Cook the onions over medium heat for about 35 to 45 minutes, stirring occasionally and half-covered with a lid when not cooking. The onions will lose water and turn a deep golden brown.