Description
This French Onion Pasta recipe combines rich, caramelized onions with a creamy, flavorful sauce and tender short cut pasta. Featuring Gruyere and Parmesan cheeses, it’s an indulgent take on classic French onion soup flavors transformed into a comforting, cheesy pasta dish perfect for dinner.
Ingredients
Units
Scale
For the Onions
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into 1/8-inch thick rings
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
For the Sauce
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 5 1/2 cups water
- 1 12 oz. can evaporated milk
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon (granulated, base or cubes)
- 1 tablespoon fresh parsley, minced
- 2 teaspoons fresh thyme, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
Add Last
- 1 pound short cut pasta (such as orecchiette), uncooked
- 5 ounces freshly shredded Gruyere cheese
- 1/4 cup freshly shredded Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Caramelize Onions: Melt the butter in olive oil in a large 7-quart Dutch oven over medium heat. Add the sliced onions along with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook the onions, stirring occasionally, until they turn a dark golden brown and caramelize, about 30-35 minutes. Lower the heat or add more butter or olive oil if the onions begin to scorch.
- Sauté Garlic and Seasonings: Once the onions are caramelized, add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the pot. Cook everything together for about 30 seconds to release the aromas.
- Add Liquids and Herbs: Pour in the water and half of the evaporated milk. In a separate small bowl, whisk the cornstarch into the remaining evaporated milk until smooth, then add this to the pot. Increase the heat to high to bring the mixture to a boil. Stir in the beef bouillon, fresh parsley, thyme, oregano, paprika, and pepper.
- Cook Pasta: When the liquid is boiling, add the uncooked pasta. Reduce the heat to a medium-high simmer and cook uncovered for 25 minutes or until the pasta is al dente. Stir frequently to prevent sticking or burning and ensure the pasta stays covered evenly by the liquid. The sauce should remain somewhat liquidy as it will thicken later with the cheese.
- Add Cheese: Remove the pot from heat and stir in the shredded Gruyere cheese gradually, allowing it to melt fully, followed by the Parmesan cheese until melted and incorporated. Taste and season with additional salt and pepper if needed. For a saucier texture, add a splash of water or milk.
- Garnish and Serve: Optionally, garnish with fresh parsley and serve warm for a comforting, rich pasta dish infused with caramelized onion and cheesy flavors.
Notes
- The onions can be sliced and stored refrigerated in an airtight container for up to two days ahead of time.
- You can caramelize the onions and prepare the sauce base in advance (excluding pasta and cheeses), refrigerate, then reheat and finish with pasta and cheese when ready to serve.
- Leftover pasta keeps well in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or microwave, adding a splash of water or milk to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 45 mg
