Description
A rich and comforting French Onion Pasta recipe featuring caramelized onions, a flavorful savory sauce, and cheesy pasta. This one-pot meal combines the deep sweetness of slow-cooked onions with a creamy, herb-infused broth, finished with melted Gruyere and Parmesan cheeses for a delicious twist on traditional French onion soup flavors.
Ingredients
Scale
For the Onions
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into 1/8-inch thick rings (Mandoline recommended)
- 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 (may substitute beef broth and omit bouillon)
- 1 12 oz. can evaporated milk
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon (granulated, base or cubes) (may omit and use beef broth instead of water)
- 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
- 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
Add Last
- 1 pound short cut pasta, uncooked (such as orecchiette)
- 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, stirring occasionally, until the onions are caramelized and dark golden brown, about 35 minutes. Reduce heat or add more butter/olive oil if the onions begin to scorch.
- Make Sauce: Add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the caramelized onions. Cook for 30 seconds to release their aromas.
- Add Liquids and Seasonings: Pour in the water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk until smooth and add to the pot. Increase heat to high to bring the mixture to a boil. Stir in the beef bouillon along with the parsley, thyme, oregano, paprika, and pepper.
- Cook Pasta: Once boiling, add the uncooked pasta and reduce heat to a medium-high simmer. Cook uncovered for 25 minutes, stirring frequently and pushing the pasta down to keep it submerged in liquid. The pasta should be al dente with some sauce liquid remaining.
- Add Cheeses: Remove from heat and stir in shredded Gruyere cheese a handful at a time until fully melted. Then add Parmesan cheese and stir until melted. Taste and adjust seasoning with salt and pepper as needed. Add extra water or milk if you prefer a saucier consistency.
- Garnish and Serve: Optionally garnish with fresh parsley before serving hot.
Notes
- Meal Prep: Slice onions ahead of time and store in an airtight container in the refrigerator for up to two days. You can also caramelize onions and prepare the sauce base (excluding pasta and cheeses), then refrigerate covered. When ready, bring to a boil and proceed with adding pasta and cheese.
- Leftovers: Cool pasta to room temperature, then store in an airtight container in the refrigerator for up to 5 days. Reheat either in the microwave or on the stovetop, adding a splash of water or milk if you want a creamier sauce.
- If you prefer a vegetarian version, omit beef bouillon and substitute vegetable broth for the water.
- Use a mandoline slicer for evenly sliced onions to ensure uniform caramelization.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 35 mg
