Description
This French Onion Pasta recipe features rich caramelized onions simmered with a flavorful sauce and tender pasta, topped with melted Gruyere and Parmesan cheeses for a comforting and delicious meal. Perfect for a cozy dinner, this recipe combines the classic flavors of French onion soup into a satisfying pasta dish.
Ingredients
Units
Scale
For the Onions
- 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 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 and use beef broth instead of water)
- 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 (orecchiette recommended)
- 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 dark golden brown and caramelized, about 30 to 35 minutes. Reduce heat and add more butter or olive oil if the onions start to scorch.
- Sauté Garlic and Add Flavors: Once onions are caramelized, add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds until fragrant.
- Add Liquids and Seasonings: Pour in the water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk and add it to the pot. Increase heat to high to bring the mixture to a boil. Stir in the beef bouillon and add fresh or dried parsley, thyme, oregano, paprika, and pepper.
- Cook Pasta in Sauce: When boiling, add the uncooked pasta and reduce the heat to maintain a simmer over medium-high heat. Cook uncovered for 25 minutes or until the pasta is al dente, stirring often to prevent sticking and to keep pasta covered in liquid. The sauce should remain somewhat liquidy when pasta is done. Add water as needed.
- Add Cheeses and Finish: Remove the pot from heat. Gradually stir in the Gruyere cheese, handful by handful, until melted. Then add the Parmesan cheese and stir until melted. Taste and adjust salt and pepper as needed. For a saucier pasta, add more water or milk. Garnish with fresh parsley if desired and serve immediately.
Notes
- Meal Prep: Slice onions and store in an airtight container in the refrigerator up to two days. For easier prep, caramelize onions and combine with remaining ingredients (except pasta and cheeses), then refrigerate. When ready, bring to a boil and proceed with the recipe.
- Leftovers: Cool pasta to room temperature and store in an airtight container in the fridge for up to 5 days. Reheat on stovetop or microwave, adding a splash of water or milk to loosen the sauce if needed.
- Use a mandoline to uniformly slice onions thinly for even caramelization.
- If you prefer a vegetarian version, omit Worcestershire sauce and beef bouillon and substitute water or vegetable broth instead of beef broth.
- Stir often while simmering pasta to prevent burning and to ensure even cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 35 mg
