ONE-PAN FRENCH ONION SOUP NOODLES

Heat the olive oil in a large skillet (high sides) over medium heat. Add the onions, white wine and kosher salt. Raise heat to high, and cook until the wine evaporates. Lower the heat to medium-low, and add the herbes de Provence and black pepper. Cook 30 minutes, stirring every once in a while, then add the garlic. Cook an additional 30 minutes over medium-low heat, until the onions are caramelized. Add the spaghetti to the skillet and the hot beef broth. Raise the heat to medium-high and simmer. It will take around 5 minutes for the spaghetti to loosen enough to mix. When the broth nearly evaporates, continue adding hot water, mixing, and simmering, until the pasta is nearly cooked al dente, 12-15 minutes. (It takes longer with this method). Add the cheese and cook either on low or with the heat turned off, mixing a lot to let it melt in. Then add the butter and parsley and mix. Taste for saltiness — it will likely need a handful and that makes ALL the difference.