Description

This French Onion Pasta recipe features deeply caramelized onions cooked slowly to develop rich, sweet flavors, combined with a savory sauce made from garlic, Worcestershire, soy sauce, herbs, and evaporated milk. The pasta is cooked right in the sauce until tender, then finished with melted Gruyere and Parmesan cheeses for a creamy, comforting dish perfect for a cozy meal.

Ingredients

Units 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 (or beef broth as substitute)
1 12 oz. can evaporated milk
1/2 tablespoon cornstarch
2 tablespoons beef bouillon (granulated or base, optional 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 (orecchiette recommended)
5 oz. freshly shredded Gruyere cheese
1/4 cup freshly shredded Parmesan cheese
Fresh parsley for garnish (optional)

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Instructions

Caramelize Onions: Heat the butter and olive oil in a large 7-quart Dutch oven over medium heat. Add the sliced onions with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the onions are deeply caramelized to a dark golden brown, about 35 minutes. Adjust heat or add more butter/oil if onions begin to scorch.
Sauté Aromatics: Once onions are caramelized, add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds to blend the flavors.
Add Liquids and Seasonings: Pour in the water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk and add this mixture to the pot. Raise heat to high to bring the mixture to a boil while stirring in beef bouillon, parsley, thyme, oregano, paprika, and pepper.
Cook Pasta: When boiling, add the uncooked pasta and reduce heat to medium-high to maintain a simmer. Cook uncovered for 25 minutes or until the pasta is al dente, stirring frequently to prevent sticking and burn spots. The pasta should absorb some liquid but retain a saucy consistency. Add more water as needed during cooking.
Add Cheeses: Remove from heat and gradually stir in Gruyere cheese by handfuls until melted, then add Parmesan cheese until melted. Taste and adjust salt and pepper if needed. For a saucier dish, stir in additional water or milk. Garnish with fresh parsley if desired.

Notes

Meal Prep: Slice onions and store in an airtight container in the fridge for up to two days. You can caramelize onions and combine all ingredients (except pasta and cheeses), cover and refrigerate. When ready to cook, bring to boil then proceed with cooking pasta and adding cheese.
Leftovers: Cool pasta before storing in an airtight container in the refrigerator for up to 5 days. Reheat in microwave or stovetop with a splash of water or milk to restore sauciness.
Substitutions: Use beef broth instead of water and omit beef bouillon for more natural flavor.
Equipment: A large heavy-bottomed Dutch oven or deep pot is ideal for even cooking and reducing scorch risk.
Pasta Choice: Orecchiette is recommended but other short cut pasta shapes like penne or shells will work well.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 8 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 40 mg