Is there an pasta sauce that you can make out of light cream and french onion soup?

Minimal ingredients please.Is there an pasta sauce that you can make out of light cream and french onion soup?
I think it will be fairly bland, but there are a few things you could try:


Agree with the person who suggests carbonara - brown bacon or ham (and diced onion and garlic if you have it), make the soup up with half the liquid suggested, or liquid stock if you have it (preferable), add to pan, simmer to reduce to half again, and add cream to desired consistency.





Or if you have ground or diced beef onhand, go for a stroganoff approach (I'd probably prefer this one):


Add a big splash of lemon juice to the cream, mix thoroughly and leave aside. Brown the meat (and diced onion/garlic as before), add onion soup made up with half amount of liquid beef stock or water, perhaps a couple of tablespoons tomato paste or a finely chopped tomato, simmer down until it's looking a bit thick and gloopy, then again add the soured cream slowly to desired consistency.





I'd probably recommend the beef version because French onion soup is a bit 'darker' tasting than plain onion, and because ground beef or stew beef benefits from a long slow cooking, which will give your soup time to reduce and the flavours time to intensify.





If doing the carbonara, the other option is browning the meat so you have flavours in the pan, then removing and keeping warm while the sauce cooks, then adding again 5 minutes before the end of cook time. Cream sauces do better over egg noodles or flat pasta like fettucine or linguine.Is there an pasta sauce that you can make out of light cream and french onion soup?
Cream, butter, onion, bacon, flat noodles, cheese = Carbonara