Description
This French Onion Pasta recipe combines rich, caramelized onions with a creamy, savory sauce and tender pasta, topped with melted Gruyere and Parmesan cheeses for an indulgent, comforting meal perfect for dinner.
Ingredients
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 (or beef broth)
- 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 (e.g., orecchiette), uncooked
- 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 7-quart Dutch oven over medium heat. Add the sliced onions along with 1/8 teaspoon salt and 1/8 teaspoon pepper, then cook, stirring occasionally, until the onions are caramelized and dark golden brown. This process should take about 30-35 minutes; reduce heat or add more butter or olive oil if the onions begin to scorch.
- Sauté Garlic and Add Flavorings: Once onions are caramelized, add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook this mixture for 30 seconds to release the flavors.
- Add Liquids and Seasonings: Pour in the water (or beef broth) and half of the evaporated milk. In a separate bowl, whisk the cornstarch with the remaining evaporated milk and add it to the pot. Increase heat to high and bring to a boil. Stir in beef bouillon (if using) and fresh or dried herbs including parsley, thyme, oregano, paprika, and pepper.
- Cook Pasta: When the liquid is boiling, add the uncooked pasta. Reduce heat to medium-high and let it simmer uncovered for 25 minutes or until the pasta is al dente. Stir often to prevent sticking and ensure the pasta is submerged evenly. Add more water if needed to maintain enough liquid during cooking.
- Add Cheeses and Finish: Remove the pot from heat and stir in the Gruyere cheese gradually until melted, then add Parmesan cheese until melted. Taste and adjust salt and pepper as desired. For a saucier pasta, stir in additional water or milk. Garnish with fresh parsley if desired and serve warm.
Notes
- Meal Prep: Onions can be sliced and stored in an airtight container in the refrigerator for up to two days. You can caramelize onions ahead and combine with other sauce ingredients (except pasta and cheese), refrigerate covered, then reheat to a boil when ready to serve.
- Leftovers: Cool pasta to room temperature and store in an airtight container in the refrigerator for up to 5 days. Reheat on stovetop or microwave, adding a splash of water or milk if a saucier consistency is desired.
- Cooking Tip: Use a mandoline to slice onions uniformly for even caramelization. Stir frequently during pasta cooking to prevent sticking and burning.
- Cheese Substitutions: Gruyere can be substituted with Emmental or Fontina for a similar melting texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 35 mg
