Description
French Onion Pasta is a delicious, budget-friendly, one-pot Italian-inspired dish featuring deeply caramelized onions simmered with a flavorful sauce and creamy cheeses. It uses no heavy cream yet achieves a rich, luxurious texture and complex umami taste, making it perfect for a comforting main course or pasta dinner.
Ingredients
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 using beef broth)
- 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 (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 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, for about 30-35 minutes until the onions are deeply caramelized and dark golden brown. Reduce heat or add more butter or olive oil if the onions start to scorch.
- Sauté aromatics and build sauce: Once the onions are caramelized, add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for about 30 seconds until fragrant.
- Add liquids and seasonings: Pour in the water and half of the evaporated milk. Whisk the cornstarch into the remaining evaporated milk and add this mixture to the pot. Increase heat to high to bring to a boil, stirring in the beef bouillon and remaining herbs and seasonings—parsley, thyme, oregano, paprika, and black pepper.
- Cook pasta: When the liquid is boiling, add the uncooked pasta and reduce heat to a medium-high simmer. Cook uncovered for 20-25 minutes, stirring frequently to prevent sticking or burning and spreading the pasta evenly to keep it covered in liquid. The pasta should be al dente and some liquid should remain to create the sauce. If it gets too dry, add a splash of water as needed.
- Add cheeses and finish: Remove the pot from heat and stir in the shredded Gruyere cheese, adding it handful by handful until fully melted. Then stir in the Parmesan cheese until melted. Taste and adjust seasoning with salt and pepper if needed. For a saucier pasta, stir in additional water or milk. Garnish with fresh parsley if desired before serving.
Notes
- Meal Prep: Slice onions and store in an airtight container in the refrigerator for up to two days. Alternatively, caramelize onions in advance and combine with sauce ingredients (except pasta and cheeses), refrigerate covered. When ready, bring to a boil then continue with recipe.
- Leftovers: Cool pasta to room temperature, store in an airtight container in the refrigerator up to 5 days. Reheat in microwave or stovetop with a splash of water or milk to loosen sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
