Description
This French Onion Pasta is a luxurious one-pot meal featuring deeply caramelized onions combined with a rich, creamy sauce without any heavy cream. The recipe cleverly uses pantry staples to build complex sweetness and umami, making it budget-friendly and perfect for a comforting weeknight dinner. The dish is versatile and straightforward, producing a satisfying pasta coated in a silky cheese sauce with savory onion depth.
Ingredients
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
- 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 (e.g., orecchiette)
- 5 oz. 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 along with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until onions are deeply caramelized and dark golden brown, about 30 to 35 minutes. Reduce heat or add additional butter/olive oil as needed to prevent scorching.
- Sauté Garlic and Add Flavorings: Once onions are caramelized, add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the pot. Cook while stirring 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 until smooth and stir into the pot. Bring the mixture to a boil over high heat, then stir in beef bouillon, fresh parsley, thyme, oregano, paprika, and pepper to infuse deep flavors.
- Cook the Pasta: Add the uncooked pasta to the boiling mixture. Lower heat to maintain a medium-high simmer and cook uncovered for 20 to 25 minutes, stirring often to prevent sticking and pushing pasta into an even layer so it remains submerged. The pasta should be al dente and some liquid should remain to form the sauce. Add more water if necessary during cooking.
- Add Cheeses and Finish: Remove the pot from heat. Gradually stir in shredded Gruyere cheese until melted and smooth, followed by Parmesan cheese. Taste and season with additional salt and pepper if desired. For a saucier consistency, stir in more water or evaporated milk. Garnish with fresh parsley if using and serve immediately.
Notes
- Using a mandoline to slice onions evenly ensures consistent caramelization.
- The recipe can be adapted with beef broth instead of water and no bouillon for richer flavor.
- Keep stirring frequently during caramelization to avoid burning the onions.
- Be patient while simmering pasta to develop the best texture and sauce consistency; add liquid as needed.
- Orecchiette is recommended for best sauce adherence but any short cut pasta will work.
- The dish is versatile – add cooked mushrooms, herbs, or swap cheese varieties for variation.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
