Description
This French Onion Pasta recipe combines the rich, caramelized flavors of classic French onion soup with tender pasta, creating a comforting and cheesy one-pot meal that’s perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
For the Onions
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into 1/8-inch 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 (specifically orecchiette)
- 5 ounces 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, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until the onions are caramelized and dark golden brown, about 35 minutes. Adjust heat and add more butter or olive oil if onions start to scorch.
- Sauté garlic and seasonings: Once the onions are caramelized, add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds to release the flavors.
- Add liquids and herbs: Pour in the water and half of the evaporated milk. Whisk cornstarch into the remaining evaporated milk and stir it into the pot. Increase heat to high to bring the mixture to a boil. Stir in the beef bouillon, fresh parsley, thyme, oregano, paprika, and pepper.
- Cook the pasta: When the liquid reaches a boil, add the uncooked pasta. Reduce heat to medium-high and simmer uncovered for 25 minutes or until pasta is al dente, stirring often and pushing pasta into an even layer so it stays covered by liquid. Add more water as needed to maintain liquid level. There should be some excess liquid left to form the sauce.
- Add cheeses: Remove the pot from heat. Gradually stir in the shredded Gruyere cheese until melted, followed by the Parmesan cheese until melted. Taste and season with salt and pepper if needed. For a saucier texture, stir in additional water or milk. Garnish with fresh parsley if desired.
Notes
- Meal Prep: Slice onions ahead and store in an airtight container refrigerated up to 2 days. You can also caramelize onions and add all sauce ingredients (except pasta and cheese), refrigerate covered, and finish cooking when ready.
- Leftovers: Cool pasta to room temperature, store in an airtight container for up to 5 days, and reheat using microwave or stovetop, adding a splash of water or milk to loosen sauce.
- If beef broth is used instead of water, omit the beef bouillon to avoid excess saltiness.
- Stir pasta frequently during cooking to prevent sticking and scorching on the bottom.
- Use a mandoline slicer for even onion slices to ensure uniform caramelization.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 30 mg
