Description
This French Onion Pasta recipe transforms the rich, savory flavors of classic French onion soup into a comforting pasta dish. Caramelized onions create a deeply flavorful base, combined with garlic, Worcestershire and soy sauces, herbs, and melted Gruyere and Parmesan cheeses for a creamy, satisfying meal perfect for cozy dinners.
Ingredients
Scale
Main Ingredients
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into 1/8-inch thick rings (Mandoline recommended)
- 1/8 tsp salt
- 1/8 tsp pepper
- 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 if using beef broth)
- 1 tablespoon fresh parsley, minced (or 1 tsp dried)
- 2 teaspoons fresh thyme, minced (or 3/4 tsp dried)
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp pepper
- 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)
Instructions
- Caramelize onions: Melt the butter in olive oil in a large Dutch oven over medium heat. Add the sliced onions, salt, and pepper. Cook slowly, stirring occasionally, until the onions are deeply caramelized and golden brown, about 30-35 minutes.
- Make sauce: Add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the caramelized onions. Then pour in the water (or beef broth if preferred), evaporated milk, and add the beef bouillon. Stir in the cornstarch to help thicken the sauce. Add fresh parsley, thyme, oregano, paprika, and pepper. Bring the mixture to a boil, allowing flavors to meld.
- Boil pasta: Add the uncooked short cut pasta directly into the boiling onion sauce. Reduce the heat to a simmer and cook for 20-25 minutes, stirring often, until the pasta is al dente and the sauce has thickened.
- Add cheeses: Remove the pot from heat and stir in the shredded Gruyere and Parmesan cheeses until completely melted and creamy. Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley if desired and serve warm.
Notes
- Using a mandoline makes slicing onions evenly easier for uniform caramelization.
- If you prefer a richer sauce, use beef broth instead of water and omit bouillon.
- You can substitute other short cut pasta types like penne or rigatoni if orecchiette is unavailable.
- Stir frequently during pasta cooking to prevent sticking.
- Adjust red pepper flakes to control the heat level in the dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
