Description
This French Onion Pasta recipe offers a rich and comforting twist on classic French onion soup, combining caramelized onions with tender pasta and a savory, creamy sauce made with Gruyere and Parmesan cheeses. It’s a perfect one-pot meal that’s flavorful and satisfying.
Ingredients
Units
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 substitution)
- 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 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)
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. Lower the heat or add more butter or olive oil if onions begin to scorch.
- Make Sauce: Add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the caramelized onions. Cook for 30 seconds until fragrant.
- Add Liquids and Seasonings: Pour in the water and half of the evaporated milk. Whisk the cornstarch with remaining evaporated milk and stir into the pot. Bring the mixture to a boil over high heat. Stir in the beef bouillon, parsley, thyme, oregano, paprika, and pepper.
- Boil Pasta: Once boiling, add the pasta and reduce the heat to maintain a medium-high simmer. Cook uncovered, stirring often and pushing the pasta into an even layer, for 25 minutes or until al dente. The pasta should still have some liquid remaining to form the sauce. Add more water if necessary during cooking.
- Add Cheeses: Remove the pot from heat and gradually stir in the Gruyere cheese until melted. Then stir in the Parmesan cheese until melted. Taste and adjust seasoning with salt and pepper if desired. For a saucier pasta, add more water or milk.
- Garnish and Serve: 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. To save time, caramelize onions and add all sauce ingredients (except pasta and cheeses) and refrigerate covered. When ready to serve, bring to a boil then proceed with the recipe.
- Leftovers: Cool pasta to room temperature and store in an airtight container in the refrigerator for up to 5 days. Reheat in microwave or on stovetop, adding a splash of water or milk for extra sauciness if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg
