Description

This French Onion Pasta is a comforting and flavorful dish that beautifully combines the rich, caramelized sweetness of onions with a creamy, savory sauce infused with herbs and melted Gruyere and Parmesan cheeses. Featuring tender orecchiette pasta simmered in a luscious broth-based sauce, this recipe offers a sophisticated twist on classic French onion flavors in an easy one-pot meal.

Ingredients

Scale

For the Onions

3 tablespoons olive oil
2 tablespoons unsalted butter
3 large yellow onions, sliced into rings 1/8-inch thick (Mandoline recommended)
1/8 teaspoon salt
1/8 teaspoon pepper

For the Sauce

4 garlic cloves, minced
Pinch to 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 (I use orecchiette)
5 oz. freshly shredded Gruyere cheese
1/4 cup freshly shredded Parmesan cheese
Fresh parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Caramelize onions: Melt butter and olive oil in a large (7-quart) Dutch oven over medium heat. Add sliced onions, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until onions are caramelized and dark golden brown, about 30-35 minutes. Adjust heat or add extra butter or olive oil if onions start to scorch.
Make sauce base: Once onions are caramelized, add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Sauté everything together for about 30 seconds to release flavors.
Add liquids and seasonings: Pour in water and half of the evaporated milk. Whisk cornstarch into remaining evaporated milk until smooth, then add this mixture to the pot. Increase heat to high and bring to a boil while stirring in beef bouillon and all herbs and seasonings (parsley, thyme, oregano, paprika, pepper).
Cook pasta: When boiling, add pasta and reduce heat to a medium-high simmer. Cook uncovered for 20-25 minutes or until pasta is al dente, stirring frequently to prevent sticking and pushing pasta into an even layer to keep it submerged. The pasta should finish with some liquid left to serve as the sauce. Add water as needed during simmering if the liquid reduces too much.
Add cheeses: Remove the pot from heat. Gradually stir in shredded Gruyere cheese a handful at a time until melted. Then add Parmesan cheese and stir until melted. Taste and adjust seasoning with salt and pepper if necessary. For a saucier pasta, stir in a bit more water or milk. Garnish with fresh parsley if desired.

Notes

Meal Prep: Slice onions and store in an airtight container in the refrigerator for up to two days. For even quicker preparation, caramelize onions and combine with the sauce ingredients (except pasta and cheeses), cover, and refrigerate. Bring to a boil before cooking the pasta when ready to serve.
Leftovers: Cool pasta to room temperature, then store in an airtight container in the refrigerator for up to 5 days. Reheat in microwave or stovetop, adding a splash of water or milk to loosen sauce if needed.

Nutrition

Serving Size: 1 serving (approximately 1/6 of recipe)
Calories: 450 kcal
Sugar: 7 g
Sodium: 550 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 35 mg