Description

This French Onion Pasta recipe combines the rich, caramelized flavors of traditional French onion soup with comforting pasta, creating a creamy, cheesy dish perfect for a cozy dinner. The slow-cooked onions develop a deep sweetness that blends beautifully with a flavorful broth-based sauce thickened with evaporated milk and cornstarch, finished off with melted Gruyere and Parmesan cheeses.

Ingredients

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 (can 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 if using beef broth)
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 black 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)

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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, for about 30-35 minutes until the onions are deeply caramelized and golden brown. Reduce heat or add more butter/olive oil if onions begin to scorch.
Sauté Garlic and Flavorings: Once the onions are caramelized, add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the pot. Cook for 30 seconds until fragrant.
Add Liquids and Seasonings: Pour in the water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk until smooth, then add it to the pot. Bring the mixture to a boil over high heat while stirring in beef bouillon, parsley, thyme, oregano, paprika, and pepper.
Cook the Pasta: When boiling, add the pasta and reduce heat to medium-high to simmer uncovered for 25 minutes or until al dente. Stir frequently to prevent sticking and press the pasta down so it stays covered by the liquid. The pasta should absorb most of the liquid but retain some for a creamy sauce. Add more water if needed to maintain coverage.
Add Cheeses and Finish: Remove the pot from heat. Gradually stir in the shredded Gruyere cheese handful by handful until melted, then add the Parmesan until melted and well combined. Taste and adjust seasoning with salt and pepper. For a saucier texture, stir in additional water or milk. Garnish with fresh parsley if desired and serve warm.

Notes

Meal Prep: Slice onions and store in an airtight container in the refrigerator for up to two days. You can caramelize the onions and combine with sauce ingredients (except pasta and cheese), then refrigerate. When ready, bring to a boil and continue with the recipe.
Leftovers: Cool pasta to room temperature and store airtight in the refrigerator for up to 5 days. Reheat in microwave or stovetop, adding a splash of water or milk for a saucier consistency.
Use a mandoline to slice onions evenly for uniform caramelization.
If you prefer a vegetarian version, substitute vegetable broth for the beef broth and omit beef bouillon.
Keep stirring often while cooking pasta to prevent sticking and burning on the bottom.

Nutrition

Serving Size: 1 cup
Calories: 450 kcal
Sugar: 8 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 40 mg