 My one thing I'm going to show you today is pantry pasta. The best part about it is that you don't really have to think about it. It's not a recipe. It's more of a technique. The basics of this thing is that it always starts with things you have on hand, which, for me, hopefully most of you, onions, garlic, butter, oil. So I'm going to start. I'm going to put a little butter in here. I'm going to add a little oil. Let that melt for a few minutes. Then you add your onions. You want to get these caramelized. So I'm going to cook these onions. I'm going to add a little salt to them to help them sweat out and get translucent. These onions are looking good. So next I'm going to add some garlic. I love garlic. If everyone eats garlic, then you're all fine. If everybody eats garlic, then nobody has garlic breath, or everybody has garlic breath, so we cancel each other out. All right, I'm only going to cook the garlic for a very short time because I just want to bring out the flavor, but I don't want it to burn. Next, I'm going to add some flour. I don't measure. I'm just going to add a spoonful. I don't know. Whatever you think. Really, the point of this is to once you add your stock, you'll see that it turns into a thick and delicious sauce. You're just going to cook this down for a little bit until you don't really see any of the whiteness. So now I'm going to add the stock. All right, am I adding this? I'm adding this. So you're going to cook this until it is thick, until you, in your mind, you know when you add this pasta, it's going to turn into a nice thick sauce. We're almost there, folks. This is looking amazing. All right, now I'm going to add Worcestershire sauce. Worcestershire? Now I'm going to add Worcestershire? No. It adds like a nice bitterness, a new mommy flavor. It feels good on your tongue. Ooh, look at that. So this looks basically like you want it to look. I'm going to add thyme. Onions thyme are a perfect combination. French onion soup and thyme, they are a thing. If you don't have fresh thyme, you can use dried thyme. It works fine. Literally, I'm just going to pull the leaves off. You don't have to worry too much if you get some stems in there. Oh, this makes it smell so good. All right, I think we're there. I'm going to add a half a pound of pasta. I'm going to stir this up. It does not matter what type of pasta you use, but for me, I always like to use a shortcut pasta because when I dig my fork in here, I want to get pasta and all of the bits and all of the things. Now is the magic. The best part is add cheese. So I'm just going to dump this all in. It's going to get really gooey, really fast. And then we're going to eat it. Oh, right. The breadcrumbs. I forgot about the breadcrumbs. So the breadcrumbs. French onion soup has bread on top. If you feel decadent, you can cook up some breadcrumbs in butter. It is not necessary, but I'm going to do it anyway. Put them in. Stir it up. Holy, can you guys see this? Look at this. Crunchy, gooey, buttery. I mean, I can't wait. Well, it's so good. Oh, man, it's so, so good. And the thing is like, if you don't have garlic, don't put the garlic in. Even if you don't have the time, you could literally make this with onions, butter, flour, stock, and pasta, which you should always have in your pantry. That's it. This is it. I'm going to eat the bits by themselves because they're so good. If you guys like this video, check out more one thing on thespruceats.com.