Description
A rich and comforting French Onion Pasta recipe featuring caramelized onions simmered with herbs and seasonings, tossed with tender short cut pasta and melted Gruyere and Parmesan cheeses for an indulgent, flavorful meal.
Ingredients
Units
Scale
For the Onions
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into rings 1/8-inch thick
- 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
Last Additions
- 1 pound short cut pasta (orecchiette recommended)
- 5 ounces freshly shredded Gruyere cheese
- 1/4 cup freshly shredded Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Caramelize onions: Melt butter in olive oil in a large Dutch oven over medium heat. Add the sliced onions with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until onions are deeply caramelized and dark golden brown, about 35 minutes. Reduce heat or add more oil/butter to prevent scorching.
- Make sauce base: Add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the caramelized onions and cook for 30 seconds to release flavors.
- Add liquids and seasonings: Pour in the water and half of the evaporated milk. Whisk cornstarch into the remaining evaporated milk and add to the pot. Bring mixture to a boil over high heat, then stir in beef bouillon, fresh parsley, thyme, oregano, paprika, and pepper.
- Cook pasta: Once boiling, add the uncooked pasta and reduce heat to medium-high to maintain a simmer. Cook uncovered for 25 minutes, stirring often and pushing pasta down into the liquid to ensure even cooking and prevent burning. The pasta should be al dente and the liquid slightly reduced but still saucy. Add extra water if needed during cooking.
- Add cheeses and finish: Remove pot from heat. Gradually stir in Gruyere cheese until melted, followed by Parmesan cheese until fully incorporated. Adjust salt and pepper to taste. If a saucier pasta is desired, stir in additional water or milk. Garnish with fresh parsley if using and serve warm.
Notes
- Meal Prep: Onions can be pre-sliced and stored in an airtight container in the fridge for up to 2 days. Caramelize them in advance and combine with sauce ingredients (except pasta and cheese), then refrigerate. Reheat and proceed with cooking pasta when ready.
- Leftovers: Cool pasta to room temperature and store in an airtight container in the refrigerator for up to 5 days. Reheat gently on stovetop or microwave, adding a splash of water or milk to loosen sauce if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 40 mg
