Description

This Easy French Onion Pasta recipe is a comforting one-pot dish that brings the deep, caramelized flavors of classic French onion soup to a creamy pasta dinner. Featuring sweet caramelized onions, melted Gruyere and Parmesan cheeses, and a savory broth-based sauce thickened with evaporated milk and cornstarch, it’s a deliciously hearty meal perfect for a cozy family dinner.

Ingredients

Scale

Base 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

Flavor Enhancers 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
½ tablespoon cornstarch
2 tablespoons beef bouillon (omit if using broth)

Herbs and Spices

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

Pasta and Cheese

1 pound short cut pasta (orecchiette recommended)
5 oz shredded Gruyere cheese
¼ cup shredded Parmesan cheese

Garnish

Fresh parsley for garnish (optional)

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Instructions

Caramelize Onions: Melt the butter in olive oil in a large Dutch oven over medium heat. Add the sliced onions, salt, and pepper, then cook, stirring occasionally, for 30-35 minutes until the onions are dark golden and caramelized. Adjust the heat and add more fat if necessary to prevent sticking or burning.
Add Garlic and Seasonings: Stir in the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for about 30 seconds to release their aromas, being careful not to burn the garlic.
Create Sauce Base: Pour in 5 ½ cups of water and half of the evaporated milk. In a separate bowl, whisk the cornstarch with the remaining evaporated milk to dissolve it completely, then add this mixture to the pot. Bring everything to a boil. Once boiling, stir in the beef bouillon (if using water instead of broth), fresh parsley, thyme, oregano, paprika, and black pepper to infuse the sauce with flavor.
Cook Pasta: Add the pasta to the boiling liquid and reduce the heat to medium-high. Simmer uncovered, stirring frequently to prevent sticking, for 20-25 minutes until the pasta is al dente. If the liquid reduces too quickly, add a bit more water to keep the pasta cooking properly.
Incorporate Cheese and Adjust Seasoning: Remove the pot from heat. Gradually stir in the shredded Gruyere, handful by handful, allowing it to melt smoothly into the sauce. Then add the Parmesan cheese. Taste and adjust the seasoning if needed, adding extra water or milk to achieve your preferred sauce consistency.
Serve: Spoon the pasta into bowls and garnish with fresh parsley if desired. Serve immediately for best flavor and texture.

Notes

Using beef broth instead of water enhances the depth of flavor, so omit bouillon if broth is used.
Orecchiette pasta is recommended for its shape which holds onto the sauce well, but any short cut pasta will work.
Adjust the caramelization time and heat carefully during onion cooking to avoid burning and to develop maximum sweetness.
For a vegetarian version, substitute vegetable broth and omit Worcestershire sauce as it contains anchovies.
To ensure a creamy sauce, add evaporated milk slowly and whisk cornstarch thoroughly to avoid lumps.
Fresh herbs provide brighter flavors but dried herbs are suitable alternatives.