Description
A comforting and flavorful French Onion Pasta combining caramelized onions, a rich savory sauce, and melted Gruyere and Parmesan cheeses for a creamy, luscious dinner perfect for pasta lovers.
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
- 1 12 oz. can evaporated milk
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon (granulated, base or cubes)
- 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 (such as orecchiette), uncooked
- 5 oz 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. Cook, stirring occasionally, until the onions become caramelized and dark golden brown, about 35 minutes. Adjust heat or add more butter/olive oil if onions begin to scorch.
- Sauté Garlic and Add Flavorings: Once onions are caramelized, add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the pot. Cook for about 30 seconds until fragrant.
- Add Liquids and Seasonings: Pour in the water and half of the evaporated milk. Whisk the cornstarch into the remaining evaporated milk and add it to the pot. Increase heat to high and bring to a boil. Stir in beef bouillon, fresh parsley, thyme, oregano, paprika, and pepper.
- Cook Pasta in Sauce: Add the uncooked pasta to the boiling mixture and reduce heat to a medium-high simmer. Cook uncovered for 25 minutes, stirring frequently to prevent sticking and ensuring the pasta is submerged evenly. Pasta should be al dente with some excess liquid remaining to form the sauce. Add more water if needed during cooking.
- Add Cheeses and Final Seasoning: Remove the pot from heat. Gradually stir in the shredded Gruyere cheese until melted, then add the Parmesan cheese until melted. Taste and adjust seasoning with salt and pepper as desired. Add extra water or milk if you prefer a saucier pasta.
- Garnish and Serve: 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 2 days before cooking. Alternatively, caramelize onions and combine with sauce ingredients (except pasta and cheeses), then refrigerate. When ready, bring to a boil and proceed with the recipe.
- Leftovers: Cool pasta to room temperature, store in an airtight container in the refrigerator for up to 5 days. Reheat in microwave or on stovetop with a splash of water or milk to loosen the sauce.
- Use beef broth instead of water and omit bouillon for a richer sauce.
- Add additional butter or olive oil to prevent onions from scorching during caramelization.
- For a vegetarian version, substitute beef bouillon with vegetable broth and omit Worcestershire sauce or use a vegetarian Worcestershire alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 40 mg
