Description

This French Onion Pasta recipe combines the rich, caramelized flavors of traditional French onion soup with hearty pasta for a comforting and flavorful meal. The dish features slowly caramelized onions, a savory broth infused with Worcestershire and soy sauce, and creamy melted Gruyere and Parmesan cheeses. Perfect for a cozy weeknight dinner, this recipe melds classic French onion soup ingredients into a creamy pasta that’s both satisfying and unique.

Ingredients

Scale

Base and Aromatics

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 black pepper
4 garlic cloves, minced
Pinch to 1/4 teaspoon red pepper flakes

Sauce and Seasonings

1 tablespoon Worcestershire sauce
1 tablespoon reduced sodium soy sauce
5 1/2 cups water (or 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 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

Pasta and Cheese

1 pound short cut pasta (such as orecchiette), uncooked
5 ounces 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 sliced onions with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until onions are deeply caramelized and dark golden brown, about 30-35 minutes. Reduce heat or add extra butter/olive oil if onions start to burn.
Sauté garlic and seasonings: Once onions are caramelized, add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds to release their flavors.
Prepare sauce base: Add water and half of the evaporated milk to the pot. Whisk cornstarch with the remaining evaporated milk until smooth and stir into the pot. Increase heat to high and bring mixture to a boil. Stir in beef bouillon and all herbs and seasonings: fresh parsley, thyme, oregano, paprika, and pepper.
Cook pasta in sauce: Once boiling, add the uncooked pasta and reduce heat to medium-high to maintain a simmer. Cook uncovered for 20-25 minutes, stirring frequently to prevent sticking and burning, and to keep pasta submerged in the liquid. The pasta should be al dente with some liquid remaining to become the sauce. Add water if liquid reduces too quickly.
Add cheese: Remove the pot from heat. Stir in Gruyere cheese gradually until melted, then add Parmesan cheese and stir until fully incorporated. Taste and adjust seasoning with salt and pepper as needed. For a looser sauce, stir in extra water or milk.
Garnish and serve: Optionally garnish with fresh parsley before serving. Serve warm as a comforting and flavorful pasta dish inspired by classic French onion soup flavors.

Notes

Using a mandoline slicer for the onions ensures even thin slices which caramelize uniformly.
Be patient while caramelizing onions; low to medium heat prevents scorching and develops flavor.
You can substitute beef broth for water and omit beef bouillon for a richer flavor.
Stir pasta frequently to avoid sticking and ensure even cooking in the sauce.
If the sauce gets too thick, add more water or evaporated milk incrementally to reach desired consistency.
Gruyere cheese provides a classic French onion taste; substitute with Swiss if unavailable but flavor will differ slightly.
Leftovers reheat well with a splash of water or milk to loosen the sauce.