Description
This French Onion Pasta recipe offers a comforting and savory twist on traditional French onion soup by combining caramelized onions, aromatic herbs, and cheeses with tender short cut pasta. It provides a rich, flavorful dish perfect for a cozy dinner.
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 (may substitute beef broth)
- 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, 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, for about 30-35 minutes until they are dark golden brown and caramelized. Lower the heat or add more butter or oil if onions begin to scorch.
- Sauté Garlic and Seasonings: Once the onions are caramelized, add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the pot. Cook for 30 seconds, stirring continuously to release the flavors.
- Add Liquids and Herbs: Pour in the water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk, then stir it into the pot. Increase the heat to high to bring the mixture to a boil. Stir in the beef bouillon and all the herbs and seasonings, including parsley, thyme, oregano, paprika, and pepper.
- Cook Pasta: Once boiling, add the pasta to the pot. Reduce heat to medium-high and simmer uncovered for 25 minutes or until the pasta is al dente, stirring often to prevent burning and making sure pasta stays submerged evenly. Prepare to add more water if needed to keep it saucy.
- Add Cheeses: Remove the pot from heat. Gradually stir in the shredded Gruyere cheese until melted, then add the Parmesan cheese and stir until melted as well. Taste and adjust seasoning with salt and pepper as desired. If you prefer a saucier pasta, add more water or milk. Garnish with fresh parsley if desired before serving.
Notes
- Meal Prep: Onions can be sliced and stored up to two days in the refrigerator. You can caramelize onions ahead of time and combine with the sauce ingredients (excluding pasta and cheeses), refrigerate, and simply bring to a boil before finishing the dish.
- Leftovers: Store cooled pasta in an airtight container in the refrigerator for up to 5 days. Reheat with a splash of water or milk on the stovetop or microwave to maintain sauce consistency.
- Use a mandoline to slice onions evenly for optimal caramelization.
- Adjust red pepper flakes amount based on heat preference.
- If avoiding beef products, substitute beef broth and omit bouillon and Worcestershire sauce for a milder vegetarian version, though flavor will vary.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 40 mg
