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French Onion Pasta Recipe

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★★★★★

4.6 from 142 reviews

This French Onion Pasta recipe is a comforting and flavorful dish that combines the rich caramelized sweetness of onions with tender pasta, creamy cheese, and savory herbs. Inspired by classic French onion soup, this one-pot pasta offers a deliciously cheesy, deeply savory sauce that’s perfect for a cozy weeknight meal.

Ingredients

Scale

For the Onion Base

  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 large yellow onions, sliced into 1/8-inch thick rings (mandoline recommended)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

For the Sauce

  • 4 garlic cloves, minced
  • Pinch to 1/4 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon reduced sodium soy sauce
  • 5 1/2 cups water (or substitute beef broth and omit beef 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 pepper

For the Pasta

  • 1 pound short cut pasta (orecchiette recommended), uncooked
  • 5 ounces freshly shredded Gruyere cheese
  • 1/4 cup freshly shredded Parmesan cheese
  • Fresh parsley for garnish (optional)

Instructions

  1. Caramelize Onions: Melt butter in olive oil in a large 7-quart Dutch oven over medium heat. Add sliced onions along with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the onions become dark golden brown and caramelized, about 30-35 minutes. Adjust heat or add more butter/olive oil if they begin to scorch.
  2. Sauté Aromatics: Once the onions are fully caramelized, add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook together for about 30 seconds to release their aromas.
  3. Prepare Sauce: Pour in the water and half of the evaporated milk. In a small bowl, whisk cornstarch with the remaining evaporated milk until smooth, then add this mixture to the pot. Increase heat to high and bring to a boil, stirring in beef bouillon, fresh parsley, thyme, oregano, paprika, and pepper. Stir well to combine.
  4. Cook Pasta: Once boiling, add the uncooked pasta. Reduce heat to medium-high and let it simmer uncovered for 20-25 minutes, stirring often to prevent sticking and pushing the pasta to an even layer so it cooks evenly. The pasta should be al dente and there should still be some liquid that will form the sauce. Add more water if necessary during cooking.
  5. Add Cheese: Remove the pot from heat. Gradually stir in the shredded Gruyere cheese a handful at a time until melted, followed by the Parmesan cheese until fully incorporated. Taste and adjust seasoning with salt and pepper if needed. If a saucier consistency is preferred, add more water or milk and stir well.
  6. Serve and Garnish: Optionally garnish with fresh parsley. Serve the pasta hot as a comforting, cheesy French onion-inspired dish.

Notes

  • Using a mandoline helps achieve uniformly thin onion slices for even caramelization.
  • If you prefer a richer flavor, substitute water with beef broth and omit the bouillon.
  • The simmering time for pasta may vary depending on the shape and brand; stir frequently and add liquid as needed.
  • Gruyere cheese is essential for authentic flavor, but Swiss cheese can be a suitable substitute.
  • This recipe can be made vegetarian by omitting beef bouillon and using vegetable broth instead of water.
  • Leftovers keep well refrigerated for up to 3 days and reheat with a splash of milk or water to loosen the sauce.

Keywords: French onion pasta, caramelized onions, one pot pasta, cheesy pasta, comfort food, Gruyere pasta, easy dinner

Find it online: https://ricoloranz.com/french-onion-pasta-recipe/