Description
This Easy French Onion Pasta is a comforting, flavorful dish combining deeply caramelized onions with a creamy, cheesy sauce simmered effortlessly with pasta. The recipe balances rich Gruyere and Parmesan cheeses with fresh herbs and a touch of spice, creating a perfect weeknight meal that’s elegant yet simple to prepare in one pot.
Ingredients
Scale
Fat and Aromatics
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into 1/8-inch rings
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 garlic cloves, minced
- Pinch to 1/4 teaspoon red pepper flakes
Sauces and Liquids
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 5 ½ cups water (or beef broth)
- 1 (12 oz) can evaporated milk
Thickener and Seasonings
- ½ tablespoon cornstarch
- 2 tablespoons beef bouillon (omit if using broth)
- 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
- 2 teaspoons fresh thyme, minced (or ¾ teaspoon dried)
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon black pepper
Main Ingredients
- 1 pound short cut pasta (orecchiette recommended)
- 5 oz shredded Gruyere cheese
- ¼ cup shredded Parmesan cheese
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Caramelize the Onions: Melt butter in olive oil in a large Dutch oven over medium heat. Add the sliced onions along with salt and pepper. Cook, stirring occasionally, for 30-35 minutes until the onions turn dark golden and caramelized. Adjust the heat and add more fat if needed to prevent burning.
- Add Aromatics and Sauces: Stir in minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook this mixture for about 30 seconds to allow the flavors to meld.
- Prepare the Sauce Base: Pour in the water and half of the evaporated milk. In a separate bowl, whisk the cornstarch with the remaining evaporated milk until smooth, then add this to the pot. Bring the mixture to a boil. Stir in beef bouillon (if not using broth), minced parsley, thyme, oregano, paprika, and black pepper.
- Cook the Pasta: Once boiling, add the pasta. Reduce heat to medium-high and simmer uncovered for 20-25 minutes, stirring frequently, until the pasta reaches al dente texture. Add additional water if necessary to ensure the pasta cooks evenly and doesn’t stick.
- Incorporate the Cheeses: Remove the pot from heat. Gradually add the shredded Gruyere cheese handful by handful, stirring until melted and fully incorporated. Then stir in the Parmesan cheese. Adjust seasoning as desired, and add extra water or milk to reach your preferred sauce consistency.
- Serve: Dish out the pasta, garnishing with fresh parsley if desired for a bright, fresh finish.
Notes
- Use orecchiette or any short cut pasta that holds sauce well.
- Caramelizing onions slowly is key to developing the deep flavor; don’t rush this step.
- You can substitute beef broth for water and omit the bouillon for richer flavor.
- Adjust red pepper flakes amount for desired spiciness.
- Adding cheese off the heat prevents it from curdling and ensures a smooth sauce.
- For a vegetarian version, omit Worcestershire sauce and replace beef bouillon with vegetable bouillon.
