Description
This French Onion Pasta recipe combines the rich, caramelized flavor of onions with a creamy, savory sauce and tender pasta. Slow-cooked onions meld with garlic, herbs, and melted Gruyere and Parmesan cheeses to create an indulgent yet comforting pasta dish that’s perfect for cozy dinners.
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
- Pinch to 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) (optional 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 pepper
Add Last
- 1 pound short cut pasta, uncooked (orecchiette recommended)
- 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 turn dark golden brown and caramelize, about 30-35 minutes. Reduce heat or add more butter or olive oil if onions start to scorch.
- Make sauce – sauté aromatics: Once onions are caramelized, add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the pot. Cook for 30 seconds, stirring to release the flavors.
- Add liquids and seasonings: Pour in the water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk and stir into the pot. Increase heat to high and bring mixture to a boil. Stir in beef bouillon and all herbs and seasonings (parsley, thyme, oregano, paprika, pepper).
- Cook pasta: When boiling, add the uncooked pasta, then reduce heat to medium-high to maintain a gentle simmer. Cook uncovered for 20-25 minutes, stirring frequently to prevent sticking and pushing pasta into an even layer so it cooks evenly and is covered by liquid. The pasta should be al dente with some excess liquid remaining to form the sauce. Add water if needed to keep pasta submerged.
- Add cheeses: Remove pot from heat and gradually stir in Gruyere cheese handful by handful until fully melted. Then add Parmesan cheese and stir until melted and integrated. Taste and adjust seasoning with salt and black pepper. If a saucier consistency is desired, stir in additional water or milk.
- Garnish and serve: Optionally sprinkle with fresh parsley before serving for a bright, fresh touch.
Notes
- Meal Prep: Slice onions in advance and store in an airtight container in the refrigerator for up to two days. You can caramelize onions ahead and combine all ingredients except pasta and cheeses, refrigerate covered, and bring to a boil when ready to cook pasta.
- Leftovers: Cool pasta to room temperature and store in an airtight container in the refrigerator for up to five days. Reheat gently in microwave or on stovetop, adding a splash of water or milk for extra sauce.
