Description
This French Onion Pasta recipe transforms the classic French onion soup flavors into a creamy, cheesy pasta dish. Caramelized onions provide a rich, sweet base combined with a savory sauce featuring garlic, herbs, and melted Gruyere and Parmesan cheeses. Perfect for a comforting dinner that showcases deep onion flavor in every bite.
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, salt, and pepper. Cook, stirring occasionally, until the onions are caramelized and dark golden brown, about 35 minutes. Adjust heat or add more butter or oil if onions start to scorch.
- Sauté Aromatics: Once onions are caramelized, add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook, stirring constantly, 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 mixture to a boil, then stir in beef bouillon, parsley, thyme, oregano, paprika, and pepper.
- Cook Pasta: Once boiling, add the uncooked pasta. Reduce heat to a medium-high simmer and cook uncovered for 25 minutes or until pasta is al dente, stirring often and pushing pasta into an even layer so it is submerged. Add additional water as needed to prevent sticking and ensure pasta is mostly covered in liquid.
- Add Cheeses and Finish: Remove the pot from heat. Gradually stir in the shredded Gruyere cheese, a handful at a time, until melted. Then stir in the Parmesan cheese until melted. Taste and adjust seasoning with salt and pepper. For a saucier pasta, stir in additional water or milk. Garnish with fresh parsley if desired.
Notes
- Meal Prep: Slice onions ahead and store in an airtight container in the refrigerator for up to two days. You can caramelize onions and combine all sauce ingredients (except pasta and cheeses), then refrigerate. Reheat to boiling when ready to cook pasta.
- Leftovers: Cool pasta to room temperature and refrigerate in an airtight container for up to five days. Reheat on stovetop or microwave, adding a splash of water or milk for saucier texture.
- Use a mandoline to achieve uniform onion slices for even caramelization.
- If you prefer a richer sauce, substitute some or all water with beef broth and omit bouillon.
- Stir frequently during pasta cooking to prevent burning and ensure even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg
