Description
A rich and comforting French Onion Pasta combining caramelized onions, a flavorful seasoned sauce, and tender short cut pasta, topped with Gruyere and Parmesan cheeses for a creamy, cheesy finish.
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 (may substitute beef broth and omit bouillon)
- 1 12 oz. can evaporated milk
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon (granulated, base or cubes) (may 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 pepper
Add Last
- 1 pound short cut pasta, uncooked (such as 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, until the onions become deeply caramelized and dark golden brown, about 30 to 35 minutes. If onions begin to scorch, reduce heat or add more butter or olive oil.
- Make sauce: Add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the caramelized onions. Cook for about 30 seconds to release the aromas.
- Add liquids and seasonings: Pour in the water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk and add to the pot. Increase heat to high to bring the mixture to a boil. Stir in beef bouillon, fresh or dried herbs (parsley, thyme, oregano), paprika, and pepper.
- Cook pasta: Once boiling, add the pasta and reduce heat to medium-high to maintain a simmer. Cook uncovered for 25 minutes or until pasta reaches al dente, stirring frequently to prevent sticking and burning at the bottom. Ensure pasta is submerged in the liquid; add more water if needed. The sauce will thicken as pasta cooks.
- Add cheeses and finish: Remove the pot from heat and gradually stir in shredded Gruyere cheese until melted, followed by the Parmesan cheese until melted. Taste and adjust seasoning with salt and pepper if desired. For a saucier pasta, stir in additional water or milk. Garnish with fresh parsley if desired and serve hot.
Notes
- Meal Prep: Slice onions and store in an airtight container in the refrigerator for up to two days. Alternatively, caramelize onions and prepare the sauce base (without pasta and cheeses), cover, and refrigerate. When ready to eat, bring to a boil and continue with the recipe.
- Leftovers: Cool pasta to room temperature, then 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 to loosen sauce if needed.
- Use a mandoline slicer for uniform thin onion rings for even caramelization.
- If beef broth is used instead of water, omit the beef bouillon to avoid excess saltiness.
- Orecchiette pasta works well due to its shape, but similar small short-cut pasta can be substituted.
Nutrition
- Serving Size: 1 cup
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg
