Description
French Onion Pasta is a comforting and rich dish featuring caramelized onions simmered in a flavorful broth with garlic, herbs, and cheese, combined with tender short cut pasta. This recipe delivers the classic savory flavors of French onion soup transformed into a hearty pasta meal, perfect for a satisfying dinner.
Ingredients
Scale
For the Onions
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into 1/8-inch thick rings
- 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
- 1 12 oz. can evaporated milk
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon (granulated, base or cubes)
- 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 (orecchiette recommended), uncooked
- 5 ounces freshly shredded Gruyere cheese
- 1/4 cup freshly shredded Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Caramelize Onions: Melt the butter in 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 caramelized and dark golden brown, about 35 minutes. Lower the heat and add more butter or oil if the onions begin to scorch.
- Make Sauce: Add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the caramelized onions and cook 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, then add to the pot. Increase heat to high to bring the mixture to a boil. Stir in beef bouillon, parsley, thyme, oregano, paprika, and pepper.
- Cook Pasta: Once boiling, add the uncooked pasta and reduce heat to a medium-high simmer. Cook uncovered for 25 minutes, stirring frequently to prevent sticking and pushing the pasta to be submerged evenly. The pasta should be al dente with some liquid remaining to form the sauce. Add water as needed if the liquid reduces too much.
- Add Cheeses: Remove from heat and stir in the Gruyere cheese a handful at a time until melted, then add the Parmesan cheese until it melts. Taste and adjust seasoning with salt and pepper as desired. For a saucier dish, stir in additional water or milk. Garnish with fresh parsley, if using.
Notes
- Meal Prep: Slice onions up to two days ahead and store airtight in the refrigerator. You can caramelize onions and mix all sauce ingredients (except pasta and cheese) in advance, refrigerate covered, then bring to a boil when ready to finish.
- Leftovers: Cool pasta to room temperature and store in an airtight container in the refrigerator for up to 5 days. Reheat on stovetop or microwave, adding a splash of water or milk to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 35 mg
