Description
This Easy French Onion Pasta is a comforting and flavorful dish featuring caramelized onions cooked slowly with garlic, herbs, and savory sauces, combined with orecchiette pasta and a creamy cheese sauce made from Gruyere and Parmesan. The recipe simmers pasta directly in a rich broth and milk mixture, resulting in a deliciously creamy and hearty meal perfect for weeknights or cozy gatherings.
Ingredients
Scale
Sauce and Pasta
- 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
- 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)
- 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
- Fresh parsley for garnish (optional)
Instructions
- Caramelize the Onions: Melt the butter in olive oil in a large Dutch oven over medium heat. Add sliced onions, salt, and pepper. Cook, stirring occasionally, for 30-35 minutes until the onions become dark golden and caramelized. Adjust heat and add more fat as needed to prevent sticking or burning.
- Add Aromatics and Sauces: Stir in minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for about 30 seconds until fragrant.
- Prepare the Broth and Milk Mixture: Pour in the water and half of the evaporated milk. In a small bowl, whisk the cornstarch with the remaining evaporated milk until smooth and add it to the pot. Bring the mixture to a boil. Then stir in beef bouillon (if using), minced parsley, thyme, oregano, paprika, and black pepper.
- Cook the Pasta: Once boiling, add the pasta. Reduce the heat to medium-high and simmer uncovered for 20-25 minutes, stirring frequently to prevent sticking, until the pasta is al dente. Add additional water if needed to ensure the pasta cooks properly and the sauce remains saucy.
- Finish with Cheese: Remove the pot from heat. Stir in the shredded Gruyere cheese gradually, handful by handful, until melted and smooth. Then stir in the Parmesan cheese. Taste and adjust seasoning as necessary. Add extra water or evaporated milk to achieve your desired sauce consistency.
- Serve: Dish out the pasta, garnish with fresh parsley if desired, and serve immediately for a delicious, creamy, onion-infused pasta meal.
Notes
- Use beef broth instead of water for a richer flavor and omit the beef bouillon if you do.
- Simmer the onions slowly for best caramelization and depth of flavor.
- Stir frequently when cooking the pasta in the sauce to avoid sticking or burning.
- Orecchiette pasta is recommended because its shape holds the sauce well, but other short-cut pastas work too.
- Adjust seasoning and sauce thickness at the end by adding more cheese, milk, or water as needed.
- Can be made vegetarian by substituting vegetable broth and omitting Worcestershire sauce or using a vegan version.
- Leftovers can be refrigerated for up to 3 days and reheated gently with added milk or water.
