Description

This French Onion Pasta recipe combines the rich, caramelized flavors of traditional French onion soup with hearty pasta for a comforting and flavorful one-pot meal. Slow-cooked onions create a deep, sweet base enhanced by savory Worcestershire and soy sauces, finished with melted Gruyere and Parmesan cheese for a creamy, cheesy dish perfect for a cozy dinner.

Ingredients

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For the Onion Base

3 tablespoons olive oil
2 tablespoons unsalted butter
3 large yellow onions, sliced into rings 1/8-inch thick (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) (may omit 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 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon pepper

For the Pasta and Cheese

1 pound short cut pasta, uncooked (preferably orecchiette)
5 oz. 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 the onions, stirring occasionally, until they become dark golden brown and caramelized, about 30-35 minutes. Lower the heat and add more butter or olive oil if the onions start to scorch to avoid burning.
Sauté garlic and seasonings: Once the onions are caramelized, stir in the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook this mixture for about 30 seconds to release aromas and combine flavors.
Prepare the sauce base: Pour in the water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk until smooth, then add this to the pot. Bring the mixture to a boil over high heat, stirring in the beef bouillon and all the herbs and seasonings (parsley, thyme, oregano, paprika, and pepper).
Cook the pasta: When the liquid reaches a boil, add the uncooked pasta and reduce heat to a medium-high simmer. Cook uncovered for 20-25 minutes, stirring frequently to prevent sticking and burning. Arrange the pasta evenly so it is submerged in the liquid. If needed, add a bit more water during cooking to maintain enough liquid. The pasta should be al dente with some remaining liquid to act as the sauce.
Incorporate cheeses: Remove the pot from heat. Gradually stir in the shredded Gruyere cheese in small handfuls, allowing it to melt fully before adding the next. After Gruyere is melted, stir in the Parmesan cheese until combined and smooth. Taste and adjust seasoning with salt and pepper if needed. For a saucier texture, add extra water or milk as desired.
Serve and garnish: Spoon the cheesy French onion pasta into bowls and garnish with fresh parsley if you like. Serve immediately for a warm and satisfying meal.

Notes

Using a mandoline for slicing onions ensures even thickness for uniform caramelization.
If you prefer a richer flavor, substitute water with beef broth and omit the beef bouillon.
Be patient during caramelization; low and slow cooking develops the best deep onion flavor.
Stir the pasta frequently while cooking to prevent it from sticking to the bottom of the pot.
Adjust seasoning at the end as evaporated milk and bouillon can add saltiness.
Orecchiette or other short pasta shapes work best to hold the sauce.
This recipe can be made vegetarian by skipping Worcestershire sauce and beef bouillon and using vegetable broth instead.