Description
A rich and creamy French Onion Pasta that captures the deep caramelized flavors of onions blended seamlessly into a savory sauce, topped with melted Gruyere and Parmesan cheeses. This one-pot recipe is budget-friendly, pantry-friendly, and luxuriously creamy without using heavy cream, making it a perfect comforting meal.
Ingredients
Scale
Base Ingredients
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into 1/8-inch thick rings
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 garlic cloves, minced
- Pinch to 1/4 teaspoon red pepper flakes
Sauce Ingredients
- 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)
- 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 (e.g., orecchiette), uncooked
- 5 ounces freshly shredded Gruyere cheese
- 1/4 cup freshly shredded Parmesan cheese
Garnish
- Fresh parsley (optional)
Instructions
- Caramelize Onions: Heat olive oil and butter in a large pot over medium heat. Add sliced onions, salt, and pepper. Cook slowly, stirring frequently, for about 40 minutes until the onions are deeply caramelized and golden brown.
- Add Aromatics: Stir in minced garlic and red pepper flakes, and cook for 1-2 minutes until fragrant.
- Prepare Sauce Base: Pour in Worcestershire sauce, soy sauce, water (or beef broth if preferred), and add the beef bouillon if not using broth. Bring the mixture to a gentle simmer.
- Simmer Pasta: Add the uncooked pasta directly into the pot. Stir to submerge pasta and simmer uncovered, stirring occasionally to prevent sticking, until pasta is tender and absorbed much of the sauce, approximately 15-20 minutes.
- Thicken Sauce: In a small bowl, whisk cornstarch together with evaporated milk until smooth. Pour this mixture into the pot and stir well. Continue cooking for an additional 5 minutes until the sauce thickens and becomes creamy.
- Season and Herb Finish: Stir in fresh parsley, thyme, oregano, paprika, and pepper. Adjust seasoning as needed.
- Add Cheese: Remove pot from heat. Stir in shredded Gruyere and Parmesan cheese until melted and fully incorporated into the sauce for a rich, creamy texture.
- Serve: Garnish with additional fresh parsley if desired. Serve hot as a comforting main course.
Notes
- This recipe is a one-pot wonder, making cleanup easy and saving time.
- Using evaporated milk instead of heavy cream keeps it creamy without added richness or calories.
- Caramelizing onions slowly is key to developing the deep, sweet flavors that define this dish.
- You can substitute beef broth for water and omit bouillon for more depth of flavor.
- Orecchiette is recommended, but other short pasta shapes work well, like penne or rigatoni.
- For a vegetarian version, omit Worcestershire sauce and beef bouillon and replace with mushroom broth and vegetarian Worcestershire.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg
