Description

This French Onion Pasta recipe is a comforting dish combining the rich, caramelized flavors of slowly cooked onions with tender short-cut pasta simmered directly in a savory broth and cheese sauce. The recipe features a creamy blend of Gruyere and Parmesan cheeses, enhanced with herbs and a subtle kick from red pepper flakes, resulting in a deliciously saucy and hearty meal, perfect for a cozy family 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 (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) (optional if beef broth used)
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 black pepper

Add Last

1 pound short cut pasta, uncooked (such as orecchiette)
5 ounces freshly shredded Gruyere cheese
1/4 cup freshly shredded Parmesan cheese
Fresh parsley for garnish (optional)

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Instructions

Caramelize Onions: Melt the 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 the onions are deeply caramelized and dark golden brown, about 30-35 minutes. Lower the heat or add extra butter/olive oil if onions begin to scorch.
Make Sauce Base: Once the onions are caramelized, add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. 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 and bring to a boil, stirring in beef bouillon and all herbs and seasonings—parsley, thyme, oregano, paprika, and black pepper.
Cook Pasta: When the liquid boils, add the uncooked pasta. Reduce to a medium-high simmer and cook uncovered for 20-25 minutes, stirring frequently to prevent sticking and burning, and pushing pasta into an even layer submerged in liquid. The pasta should be al dente and some liquid should remain to form the sauce. Add more water if needed during simmering.
Add Cheeses and Finish: Remove the Dutch oven from heat. Gradually stir in the Gruyere cheese a handful at a time until melted, then add Parmesan cheese and stir until incorporated. Taste and adjust salt and pepper if necessary. For a saucier texture, add a splash of water or milk. Garnish with fresh parsley if desired and serve warm.

Notes

Meal Prep: Slice onions and store in an airtight container in the refrigerator for up to two days. Alternatively, caramelize the onions and combine with other sauce ingredients (except pasta and cheeses), cover, and refrigerate. Bring to a boil when ready to cook pasta and finish the recipe.
Leftovers: Allow to cool to room temperature. Store leftovers in an airtight container refrigerated for up to 5 days. Reheat on stovetop or microwave, adding a splash of water or milk to loosen sauce if needed.

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 6g
Sodium: 580mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 18g
Cholesterol: 35mg