Description
This French Onion Pasta recipe combines the rich, caramelized flavors of classic French onion soup with tender pasta and creamy cheeses. The slow-cooked onions create a deep, savory sauce infused with Worcestershire and soy sauce, finished with Gruyere and Parmesan for a comforting and flavorful one-pot meal perfect for a cozy dinner.
Ingredients
Scale
For the Onions and Sauce
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into 1/8-inch thick rings (Mandoline recommended)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 4 garlic cloves, minced
- Pinch to 1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 5 1/2 cups water (can substitute beef broth and omit bouillon)
- 1 12 oz. can evaporated milk, divided
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon (granulated, base, or cubes; can 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 black pepper
For the Pasta and Cheese
- 1 pound short cut pasta, uncooked (orecchiette recommended)
- 5 oz. freshly shredded Gruyere cheese
- 1/4 cup freshly shredded Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Caramelize onions: In a large 7-quart Dutch oven, melt butter in olive oil over medium heat. Add sliced onions with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until onions are dark golden brown and caramelized, about 30-35 minutes. Reduce heat or add extra butter/olive oil if onions start to scorch.
- Sauté garlic and seasonings: Once onions are caramelized, 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 water and half of the evaporated milk. In a small bowl, whisk cornstarch with the remaining evaporated milk and add to the pot. Bring the mixture to a boil over high heat, stirring in beef bouillon and the fresh or dried parsley, thyme, oregano, paprika, and pepper.
- Cook pasta: When boiling, add the uncooked pasta and reduce heat to medium-high to maintain a simmer. Cook uncovered for 20-25 minutes, stirring frequently to prevent sticking and ensure pasta stays covered by the liquid. The pasta should be al dente with some liquid remaining to form the sauce. Add water if needed during cooking.
- Finish with cheese: Remove from heat and stir in Gruyere cheese handful by handful until fully melted, then add Parmesan cheese and stir until melted. Taste and adjust seasoning with salt and pepper if desired.
- Serve and garnish: If a saucier consistency is preferred, add additional water or milk. Garnish with fresh parsley if desired. Serve warm.
Notes
- Using a Mandoline slicer for onions helps achieve consistent thin slices for even caramelization.
- If you prefer to avoid beef bouillon, substitute all water with beef broth.
- Watch the pasta closely to avoid burning and add water as needed to maintain enough sauce.
- Gruyere cheese can be substituted with a similar melting cheese like fontina if unavailable.
- This recipe works well with various short pasta shapes, though orecchiette provides a great texture and sauce hold.
