Description
This French Onion Pasta recipe transforms the classic caramelized onion soup flavors into a comforting, cheesy pasta dish. Slow-cooked caramelized onions create a rich base, simmered with a flavorful sauce and tender pasta, then finished with melted Gruyere and Parmesan cheese for a hearty, satisfying meal.
Ingredients
Scale
For the Caramelized Onions
- 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
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 (or 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 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
For the Pasta & Cheese
- 1 pound short cut pasta (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 along with salt and pepper. Cook slowly, stirring occasionally, for about 30-35 minutes until the onions become deeply caramelized and golden brown.
- Prepare Sauce: Add minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce to the caramelized onions, stirring to combine. Pour in water (or beef broth), evaporated milk, and sprinkle in beef bouillon if using water. Stir in cornstarch dissolved beforehand for thickening along with fresh parsley, thyme, oregano, paprika, and pepper. Bring the mixture to a boil.
- Cook Pasta in Sauce: Add the dry pasta directly into the boiling sauce. Reduce heat to a simmer and cook uncovered, stirring frequently to prevent sticking, for 20-25 minutes or until the pasta reaches al dente texture.
- Add Cheeses and Finish: Remove the pot from heat and immediately stir in the shredded Gruyere and Parmesan cheese until fully melted and incorporated into the sauce. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.
Notes
- For a richer flavor, substitute water with beef broth and omit the bouillon powder or cubes.
- If you don’t have evaporated milk, whole milk or half-and-half can be used but may alter consistency slightly.
- Use a mandoline slicer for evenly sliced onions to ensure uniform caramelization.
- Stir pasta frequently while cooking in the sauce to prevent clumping and ensure even cooking.
- This dish pairs beautifully with a fresh green salad or crusty bread.
