Description
This French Onion Pasta recipe combines the rich, caramelized flavor of onions with a creamy, savory sauce, all tossed with tender pasta and melted Gruyere and Parmesan cheeses for a comforting and flavorful dish perfect for any occasion.
Ingredients
Units
Scale
For the Onions
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into 1/8-inch 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
- 1 12 oz. can evaporated milk
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon
- 1 tablespoon fresh parsley, minced
- 2 teaspoons fresh thyme, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
Add Last
- 1 pound short cut pasta (e.g., orecchiette)
- 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 the onions are caramelized and dark golden brown. Adjust the heat and add more butter or olive oil if onions begin to scorch.
- Sauté Aromatics: Once the onions are caramelized, add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds, stirring constantly to combine flavors.
- Add Liquids and Seasonings: Pour in water and half of the evaporated milk. Whisk cornstarch with the remaining evaporated milk until smooth and add it to the pot. Increase heat to high and bring the mixture to a boil. Stir in beef bouillon, fresh parsley, fresh thyme, dried oregano, paprika, and pepper.
- Cook Pasta: When the liquid boils, add the uncooked pasta. Reduce heat to medium-high and simmer uncovered for 25 minutes, stirring frequently to prevent sticking and ensuring the pasta is evenly covered by liquid. Add additional water if necessary. The pasta should be al dente and still have some liquid to form the sauce.
- Add Cheeses and Final Seasoning: Remove the pot from heat and stir in the Gruyere cheese a handful at a time until melted. Then add the Parmesan cheese and stir until melted. Taste and adjust seasoning with salt and pepper if needed. For a saucier texture, add more water or milk. Garnish with fresh parsley if desired before serving.
Notes
- Meal Prep: Slice onions in advance and store in an airtight container in the refrigerator for up to two days. You can also caramelize the onions ahead, combine with the sauce ingredients (excluding pasta and cheeses), refrigerate covered, and reheat to a boil before continuing with the recipe.
- Leftovers: Cool pasta to room temperature and store in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave, adding a splash of water or milk to loosen the sauce if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 40 mg
