Easy French Onion Pasta (Print View)

Deeply caramelized onions and creamy sauce unite for a flavorful one-pot French onion pasta with Gruyere.

# Components:

→ For the onions

01 - 3 tablespoons olive oil
02 - 2 tablespoons unsalted butter
03 - 3 large yellow onions, sliced into 1/8-inch rings
04 - 1/8 teaspoon salt
05 - 1/8 teaspoon black pepper

→ For the sauce

06 - 4 garlic cloves, minced
07 - 1/4 teaspoon red pepper flakes, or to taste
08 - 1 tablespoon Worcestershire sauce
09 - 1 tablespoon reduced sodium soy sauce
10 - 5 1/2 cups water, or substitute beef broth and omit beef bouillon
11 - 1 can (12 ounces) evaporated milk
12 - 1/2 tablespoon cornstarch
13 - 2 tablespoons beef bouillon granulated, base, or cubes; use only if water is used
14 - 1 tablespoon fresh parsley, minced, or 1 teaspoon dried parsley
15 - 2 teaspoons fresh thyme, minced, or 3/4 teaspoon dried thyme
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon paprika
18 - 1/2 teaspoon black pepper

→ To finish

19 - 1 pound uncooked short cut pasta, such as orecchiette
20 - 5 ounces Gruyere cheese, freshly shredded
21 - 1/4 cup Parmesan cheese, freshly shredded
22 - Fresh parsley, minced, for garnish (optional)

# Directions:

01 - Heat olive oil and butter in a large Dutch oven over medium heat. Add sliced onions with salt and pepper. Cook, stirring occasionally, until onions become deeply caramelized and dark golden brown, about 30-35 minutes. Lower heat or add more fat if onions begin to scorch.
02 - Once onions are caramelized, stir in minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce. Sauté for 30 seconds until fragrant.
03 - Add water and half the evaporated milk. In a separate bowl, whisk cornstarch with the remaining evaporated milk and add this mixture to the pot. Increase heat to high, bring to a boil, and stir in beef bouillon, parsley, thyme, oregano, paprika, and black pepper.
04 - Once boiling, add the uncooked pasta and reduce heat to maintain a simmer over medium-high. Cook uncovered for 20-25 minutes or until pasta is al dente, stirring often to prevent sticking and ensuring pasta is submerged. Add extra water if needed to maintain sauce consistency.
05 - Remove pot from heat. Gradually stir in Gruyere cheese until melted, then add Parmesan cheese. Adjust seasoning with salt and pepper as desired. For a saucier consistency, stir in additional water or milk. Garnish with fresh minced parsley if desired.

# Expert Advice:

01 -
  • Uses pantry and fridge staples like onions, pasta, and evaporated milk
  • All made in one pot for easier cleanup
  • Deeply caramelized flavor with just a few simple extra steps
  • Creamy and cheesy without using any heavy cream
  • Versatile with plenty of room for swaps or additions
02 -
  • Packed with protein and calcium from cheese and milk
  • Caramelized onions supply natural sweetness and deep umami
  • This recipe keeps well and reheats beautifully for lunch boxes
03 -
  • Cut the onions as evenly as possible for even caramelizing and best texture
  • Never rush the caramelizing stage that is the secret to big flavor in this recipe
  • Buy a small block of Gruyere to shred yourself it melts creamier than pre shredded

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