Description
A rich and comforting French Onion Pasta that combines sweet caramelized onions with a creamy, savory sauce made from evaporated milk, beef bouillon, and a blend of herbs and spices. Topped with shredded Gruyere and Parmesan cheeses, this dish offers the depth of classic French onion flavors in an easy one-pot pasta meal.
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 (or beef broth as substitute)
- 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 (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 the onions begin to scorch.
- Make Sauce: Once the onions are caramelized, add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds to release their flavors.
- Add Liquids and Seasonings: Pour in the water (or beef broth) and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk until smooth, then add it to the pot. Bring the mixture to a boil over high heat, then stir in beef bouillon, fresh parsley, thyme, oregano, paprika, and pepper.
- Boil Pasta: Add the uncooked pasta to the boiling liquid and reduce the heat to a medium-high simmer. Cook uncovered for 25 minutes or until the pasta is al dente, stirring frequently to prevent sticking and ensuring the pasta stays submerged in the liquid. Add additional water if needed during cooking to keep the pasta covered.
- Add Cheeses and Finish: Remove the pot from heat and gradually stir in the shredded Gruyere cheese until melted, then add the Parmesan cheese and stir until melted. Taste and adjust seasoning with salt and pepper if desired. For a saucier pasta, stir in extra water or milk. Garnish with fresh parsley if preferred before serving.
Notes
- The onions can be sliced and stored in an airtight container refrigerated for up to two days before cooking.
- You may caramelize onions and prepare the sauce base ahead of time, refrigerate covered, and then finish with pasta and cheeses when ready to serve.
- Leftover pasta stores well in an airtight container in the refrigerator for up to five days; reheat with a splash of water or milk to maintain sauce consistency.
- Be patient when caramelizing onions; low heat and occasional stirring produce the best deep flavor without burning.
- Using beef broth instead of water and omitting bouillon enhances flavor and reduces sodium if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg
