Description
A creamy and flavorful French Onion Pasta that combines deeply caramelized onions with a rich, umami-packed sauce. This one-pot recipe uses pantry staples and no heavy cream to create a luxurious, comforting dish perfect for a hearty meal.
Ingredients
Scale
Sauce and Onion Base
- 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
- 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 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, uncooked (such as orecchiette)
- 5 ounces freshly shredded Gruyere cheese
- 1/4 cup freshly shredded Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Caramelize the Onions: Heat olive oil and butter in a large pot over medium heat. Add sliced onions, salt, and pepper, and cook, stirring frequently, until onions are deeply caramelized and golden brown, about 45 minutes.
- Add Aromatics and Spices: Stir in minced garlic and red pepper flakes and cook for 1-2 minutes until fragrant. Then add Worcestershire sauce, soy sauce, beef bouillon (if using), and seasonings including parsley, thyme, oregano, paprika, and pepper.
- Add Liquids and Simmer: Pour in water (or beef broth if preferred) and bring the mixture to a simmer. Cook for about 10-15 minutes to develop the sauce further.
- Mix Evaporated Milk and Cornstarch: In a small bowl, whisk together evaporated milk and cornstarch until smooth. Slowly stir this mixture into the simmering pot to thicken the sauce, cooking for another 5 minutes until slightly creamy.
- Cook the Pasta: Add the uncooked pasta directly to the pot with the sauce. Stir well, ensure pasta is submerged, cover, and cook over medium-low heat, stirring occasionally, until pasta is tender and has absorbed much of the sauce, about 12-15 minutes.
- Incorporate Cheese: Remove from heat and stir in shredded Gruyere and Parmesan cheese until melted and fully combined, creating a rich and creamy finish.
- Serve and Garnish: Spoon pasta onto plates, garnish with fresh parsley if desired, and serve warm.
Notes
- This recipe is a one-pot wonder that saves cleanup and is budget friendly.
- The onions need slow and careful caramelizing for the best depth of flavor; don’t rush this step.
- You can substitute beef broth for water and omit the bouillon for more robust flavor.
- For a vegetarian version, omit Worcestershire sauce or use a vegetarian substitute.
- If you prefer a richer taste, you can add extra shredded cheese or garnish with more parmesan.
- Use a mandoline for slicing onions evenly to ensure consistent caramelization.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg
