Description
This French Onion Pasta recipe transforms the classic French onion soup flavors into a creamy, cheesy pasta dish featuring caramelized onions, garlic, and herbs simmered with pasta in a savory broth-based sauce rich with 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 (or beef broth as substitute)
- 1 12-ounce can evaporated milk
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon granulated (optional, omit if using 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 (such as orecchiette), uncooked
- 5 ounces Gruyere cheese, freshly shredded
- 1/4 cup Parmesan cheese, freshly shredded
- 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 sliced onions with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until onions are caramelized and dark golden brown, about 35 minutes. Lower the heat and add more butter or oil if onions start to scorch.
- Sauté Garlic and Seasonings: Stir in the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds until fragrant.
- Add Liquids and Herbs: Pour in the water and half of the evaporated milk. Whisk cornstarch into remaining evaporated milk and add to the pot. Increase heat to high and bring mixture to a boil. Stir in beef bouillon and fresh or dried parsley, thyme, oregano, paprika, and pepper.
- Cook Pasta: Add the uncooked pasta and reduce heat to medium-high to maintain a simmer. Cook uncovered for 25 minutes, stirring frequently to prevent sticking and ensuring the pasta is submerged in liquid. Add extra water if necessary to keep pasta covered. The pasta should be al dente with some liquid remaining as sauce.
- Add Cheeses and Finish: Remove the pot from heat. Gradually stir in shredded Gruyere cheese until melted, then add Parmesan and stir until melted. Adjust seasoning with salt and pepper as needed. For a saucier texture, add additional water or milk. Garnish with fresh parsley if desired.
Notes
- Meal Prep: Onions can be sliced and stored in an airtight container in the refrigerator for up to 2 days. For convenience, caramelize onions and combine with sauce ingredients (except pasta and cheese) ahead of time, refrigerate, then bring to boil before finishing recipe.
- Leftovers: Store cooled pasta in an airtight container refrigerated for up to 5 days. Reheat on stovetop or microwave, adding splash of milk or water to restore creaminess.
- Use a mandoline to slice onions evenly for best caramelization.
- Be patient while caramelizing onions to develop deep flavor; avoid high heat to prevent burning.
- Use beef broth instead of water and omit bouillon if preferred for richer flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 35 mg
