Description
French Onion Pasta is a comforting one-pot Italian main dish featuring deeply caramelized onions simmered in a savory, umami-rich sauce with a creamy texture achieved without heavy cream. This budget-friendly recipe uses pantry staples and combines aromatic herbs, Worcestershire and soy sauce for depth of flavor, finished with melted Gruyere and Parmesan cheeses for a luscious pasta dish that’s versatile and perfect for any weeknight meal.
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 (e.g., orecchiette), uncooked
- 5 ounces freshly shredded Gruyere cheese
- 1/4 cup freshly shredded Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Caramelize Onions: In a large 7-quart Dutch oven, melt the butter in olive oil over medium heat. Add the sliced onions with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, for 30-35 minutes until the onions are deeply caramelized and dark golden brown. Adjust heat or add more butter and oil as needed to prevent scorching.
- Sauté Garlic and Seasonings: Once onions are caramelized, add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook while stirring for about 30 seconds to release aromas.
- Add Liquids and Herbs: Pour in 5 1/2 cups water and half of the evaporated milk. Whisk the cornstarch into the remaining evaporated milk and add it to the pot. Increase heat to high, bring the mixture to a boil. Stir in beef bouillon, parsley, thyme, oregano, paprika, and black pepper.
- Cook Pasta: When the liquid boils, add the uncooked pasta. Reduce heat to medium-high and simmer uncovered for 20-25 minutes, stirring often and pushing the pasta into an even layer so it’s submerged, until pasta is al dente. Some liquid should remain to form the sauce. Add more water if needed during cooking.
- Add Cheeses and Finish: Remove from heat and gradually stir in shredded Gruyere until melted, then add Parmesan cheese until melted. Taste and adjust seasoning with salt and pepper if needed. For a saucier pasta, mix in additional water or milk. Garnish with fresh parsley if desired and serve immediately.
Notes
- Meal Prep: Slice onions in advance and store in an airtight container in the fridge up to two days. Alternatively, caramelize the onions, add sauce ingredients (except pasta and cheese), cover, and refrigerate. Bring to a boil before continuing with the pasta and cheese addition.
- Leftovers: Cool pasta to room temperature and store in an airtight container in the refrigerator for up to 5 days. Reheat on stovetop or microwave adding a splash of water or milk to restore the creamy sauce consistency.
