Easy French Onion Pasta (Print Version)
One-pot creamy French Onion Pasta with rich caramelized onion flavor and a cheesy finish.
# Ingredients:
→ For the onions
01 -
3 tablespoons olive oil
02 -
2 tablespoons unsalted butter
03 -
3 large yellow onions, sliced into 1/8-inch thick rings (Mandoline recommended)
04 -
1/8 teaspoon salt
05 -
1/8 teaspoon black pepper
→ For the sauce
06 -
4 garlic cloves, minced
07 -
Up to 1/4 teaspoon red pepper flakes
08 -
1 tablespoon Worcestershire sauce
09 -
1 tablespoon reduced-sodium soy sauce
10 -
5 1/2 cups water (or substitute with beef broth and omit bouillon)
11 -
1 12-ounce can evaporated milk
12 -
1/2 tablespoon cornstarch
13 -
2 tablespoons beef bouillon (granulated, base, or cubes; may be omitted if using beef broth)
14 -
1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
15 -
2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
16 -
1/2 teaspoon dried oregano
17 -
1/2 teaspoon paprika
18 -
1/2 teaspoon black pepper
→ Add last
19 -
1 pound short cut pasta, uncooked (e.g., orecchiette)
20 -
5 ounces freshly shredded Gruyere cheese
21 -
1/4 cup freshly shredded Parmesan cheese
22 -
Fresh parsley for garnish (optional)
# Steps:
01 -
Melt butter in olive oil in a large 7-quart Dutch oven over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until onions are caramelized and dark golden brown, about 30-35 minutes. Reduce the heat and add more butter or oil if onions begin to scorch.
02 -
Once onions are caramelized, add garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds. Add water and half of the evaporated milk. Whisk cornstarch with the remaining evaporated milk and add to the pot. Bring to a boil while stirring in beef bouillon, parsley, thyme, oregano, paprika, and black pepper.
03 -
Add pasta to the boiling sauce mixture. Reduce the heat to medium-high and simmer uncovered for 20-25 minutes or until pasta is al dente. Stir often to prevent sticking and ensure the pasta is evenly submerged. If needed, add water to maintain a saucy consistency.
04 -
Remove the pot from heat. Gradually stir in Gruyere cheese until melted, followed by Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed. For saucier pasta, add extra water or milk. Garnish with fresh parsley, if desired.
# Notes:
01 -
The onions can be prepared in advance and stored in an airtight container for up to two days. Alternatively, caramelize onions and combine with all ingredients except pasta and cheese. Refrigerate until ready to cook.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat with a splash of water or milk for a saucier consistency.