Description
This French Onion Pasta is a luxurious yet budget-friendly one-pot meal featuring deeply caramelized onions, a rich umami-infused sauce without heavy cream, and tender short cut pasta all combined with melted Gruyere and Parmesan cheese for a creamy, comforting dish.
Ingredients
Scale
Sauce and Onions
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into rings 1/8-inch thick
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 garlic cloves, minced
- 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; may omit if using beef broth instead of water)
- 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 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)
Instructions
- Heat and caramelize onions: In a large pot, combine olive oil and unsalted butter over medium heat. Add the sliced onions along with salt and pepper. Stir regularly and cook for about 45 minutes until onions are deeply caramelized, soft, and golden brown.
- Add aromatics and spices: Stir in minced garlic, red pepper flakes, Worcestershire sauce, and reduced sodium soy sauce. Cook for 1-2 minutes until fragrant.
- Prepare broth and seasonings: Add water (or beef broth if substituting), beef bouillon granules (if using water), fresh parsley, thyme, oregano, paprika, and pepper. Stir well to combine and bring the mixture to a simmer.
- Cook pasta in broth: Add the uncooked short cut pasta directly to the simmering onion broth. Stir occasionally to prevent sticking and cook according to pasta package instructions (generally around 12-15 minutes) until pasta is tender and most of the liquid is absorbed.
- Make the creamy sauce: In a small bowl, whisk evaporated milk with cornstarch until smooth. Pour this mixture into the pot and stir well. Continue to cook for 3-5 minutes until the sauce thickens and becomes creamy.
- Add cheeses and finish: Stir in the shredded Gruyere and Parmesan cheeses until melted and fully incorporated for a rich, cheesy finish.
- Serve and garnish: Remove from heat, garnish with fresh parsley if desired, and serve hot.
Notes
- This recipe is pantry and budget friendly utilizing simple ingredients without heavy cream for a silky sauce.
- Deep caramelization of onions is key to achieving the signature rich flavor; be patient and stir regularly.
- The recipe is versatile—use beef broth instead of water and omit bouillon for a different depth or make it vegetarian by using vegetable broth and omitting Worcestershire sauce.
- Fresh herbs can be swapped with dried but remember to adjust quantities accordingly.
- Any short cut pasta like orecchiette, penne, or rigatoni can be used.
- If you prefer spicier heat, increase the red pepper flakes to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg
