Description
Easy French Onion Pasta combines deeply caramelized onions, savory herbs, tender short pasta, Gruyère, and Parmesan in a rich one-pot sauce made without heavy cream.
Ingredients
Scale
- 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 black pepper
- 4 garlic cloves, minced
- 1 pinch to 1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced-sodium soy sauce
- 5 1/2 cups water
- 1 12-ounce can evaporated milk
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon
- 1 tablespoon fresh parsley, minced
- 2 teaspoons fresh thyme, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 pound uncooked short pasta, such as orecchiette
- 5 ounces freshly shredded Gruyère cheese
- 1/4 cup freshly shredded Parmesan cheese
- Fresh parsley for garnish, optional
Instructions
- Melt the butter with the olive oil in a large Dutch oven over medium heat.
- Add the sliced onions, salt, and pepper, then stir until evenly coated.
- Cook the onions for 30 to 35 minutes, stirring occasionally, until soft, jammy, and dark golden brown.
- Lower the heat or add a small splash of water if the onions begin to scorch.
- Add the garlic, red pepper flakes, Worcestershire sauce, and soy sauce, then cook for 30 seconds.
- Pour in the water and half of the evaporated milk.
- Whisk the cornstarch into the remaining evaporated milk, then add the mixture to the pot.
- Stir in the beef bouillon, parsley, thyme, oregano, paprika, and black pepper.
- Increase the heat and bring the liquid to a boil.
- Add the uncooked pasta and reduce the heat to a steady medium-high simmer.
- Cook uncovered for 20 to 25 minutes, stirring often and adding water as needed, until the pasta reaches al dente.
- Remove the pot from the heat while some cooking liquid remains.
- Stir in the Gruyère one handful at a time until melted.
- Add the Parmesan and stir until the sauce becomes smooth.
- Taste and add salt or pepper as needed.
- Loosen the sauce with a splash of water or milk if desired, then garnish with parsley and serve.
Notes
- Slice the onions up to two days ahead and refrigerate them in an airtight container.
- For partial meal preparation, caramelize the onions and add the sauce ingredients, but leave out the pasta and cheeses until cooking.
- Use freshly shredded cheese because packaged shredded cheese may not melt as smoothly.
- Replace the water and beef bouillon with an equal amount of beef broth when preferred.
- Add extra water during cooking if the pasta absorbs the liquid before reaching al dente.
- Store cooled leftovers in an airtight container in the refrigerator for up to five days.
- Reheat with a splash of water, milk, or broth to loosen the sauce.
- Freezing may soften the pasta and change the texture of the cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 14
- Sodium: 1540
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 81
- Fiber: 5
- Protein: 24
- Cholesterol: 48