Description
This French Onion Pasta recipe is a delicious one-pot meal featuring deeply caramelized onions, a creamy sauce without heavy cream, and rich umami flavors from secret ingredients like Worcestershire and soy sauce. Perfect for a comforting and budget-friendly dinner, it combines tender short cut pasta with Gruyere and Parmesan cheese for a luscious finish.
Ingredients
Scale
Base Ingredients
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into rings 1/8-inch thick (Mandoline recommended)
- 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 (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 and use beef broth instead of water)
Herbs and Spices
- 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 (I use orecchiette)
- 5 ounces freshly shredded Gruyere cheese
- 1/4 cup freshly shredded Parmesan cheese
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Caramelize Onions: Heat olive oil and butter in a large pot over medium heat. Add sliced onions and stir frequently, cooking slowly for about 45 minutes until deeply browned and caramelized, adjusting heat as needed to avoid burning.
- Season Onions: Sprinkle salt, pepper, and red pepper flakes over the caramelized onions. Stir in minced garlic and cook for another 1-2 minutes until fragrant.
- Add Flavorings and Liquids: Stir in Worcestershire sauce, soy sauce, beef bouillon, water (or beef broth if substituting), fresh herbs including parsley and thyme, dried oregano, paprika, and pepper. Bring mixture to a simmer.
- Cook Pasta: Add the uncooked short cut pasta directly into the pot. Cover and simmer gently, stirring occasionally, until pasta is cooked through and most of the liquid is absorbed, about 12-15 minutes depending on pasta type.
- Prepare Creamy Sauce: In a small bowl, mix evaporated milk with cornstarch until smooth. Stir this mixture into the pasta pot to thicken and create a creamy sauce. Cook for an additional 2-3 minutes until sauce is smooth and slightly thickened.
- Add Cheese: Remove the pot from heat and stir in shredded Gruyere and Parmesan cheese until melted and well combined.
- Serve and Garnish: Spoon pasta onto plates or bowls. Garnish with fresh parsley if desired, and serve immediately while hot and creamy.
Notes
- This recipe requires slow, patient caramelizing of onions for best flavor—do not rush this step.
- You can substitute beef broth for water and omit the beef bouillon if preferred for a richer taste.
- Use a mandoline slicer to achieve even onion slices for uniform caramelization.
- For a vegetarian version, omit Worcestershire and beef bouillon and use vegetable broth instead of water.
- The recipe is versatile: consider adding mushrooms or greens for extra texture and nutrients.
- Leftovers can be reheated gently on the stovetop with a splash of broth or milk to loosen the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 410 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 38 mg
