Easy French Onion Pasta (Print-Friendly Format)
Creamy one-pot pasta layered with caramelized onions and melted Gruyere. Pantry staples for cozy comfort food.
# Required Ingredients:
→ For the Onions
01 -
3 tablespoons olive oil
02 -
2 tablespoons unsalted butter
03 -
3 large yellow onions, sliced into 3 mm rings
04 -
1/8 teaspoon fine sea salt
05 -
1/8 teaspoon ground black pepper
→ For the Sauce
06 -
4 garlic cloves, minced
07 -
Pinch to 1/4 teaspoon red pepper flakes
08 -
1 tablespoon Worcestershire sauce
09 -
1 tablespoon reduced sodium soy sauce
10 -
1.3 litres water or beef broth
11 -
1 can (354 ml) evaporated milk
12 -
1/2 tablespoon cornstarch
13 -
2 tablespoons beef bouillon granules or base, or cubes
14 -
1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried)
15 -
2 teaspoons fresh thyme, finely chopped (or 3/4 teaspoon dried)
16 -
1/2 teaspoon dried oregano
17 -
1/2 teaspoon sweet paprika
18 -
1/2 teaspoon ground black pepper
→ To Finish
19 -
450 grams short cut pasta, uncooked (such as orecchiette)
20 -
140 grams Gruyère cheese, freshly grated
21 -
25 grams Parmesan cheese, freshly grated
22 -
Fresh parsley, chopped, for garnish (optional)
# How to Make It:
01 -
Heat olive oil and butter in a large Dutch oven over medium heat. Add sliced onions, salt, and black pepper. Stir to coat the onions well.
02 -
Cook onions, stirring occasionally to prevent sticking, until they are soft and deeply golden brown, about 30 to 35 minutes. Lower the heat or add a splash of oil or butter if they begin to scorch.
03 -
Add minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce to the caramelized onions. Sauté for 30 seconds until fragrant.
04 -
Pour in water (or beef broth) and half the evaporated milk. In a separate vessel, whisk cornstarch with the remaining evaporated milk and add to the pot. Stir in beef bouillon, parsley, thyme, oregano, paprika, and pepper.
05 -
Increase heat to high and bring to a boil. Add uncooked pasta, then reduce to a simmer over medium-high heat. Cook uncovered, stirring often, until pasta is al dente and most of the liquid has thickened to a sauce consistency, about 20 to 25 minutes. Add more water as needed.
06 -
Remove pot from heat. Gradually stir in Gruyère cheese by the handful until fully melted. Mix in Parmesan cheese until smooth and blended. Adjust seasoning with salt or pepper if desired.
07 -
If a thinner sauce is preferred, add a splash of water or milk and stir well. Serve immediately, garnished with fresh chopped parsley if desired.
# Additional Information:
01 -
Onions can be sliced ahead and refrigerated up to two days or fully caramelized for advance meal prep.
02 -
Leftovers keep well refrigerated for up to five days. Reheat gently with an added splash of water or milk to adjust consistency.