Description
A rich and creamy French Onion Pasta combining deeply caramelized onions with a savory broth-based sauce, melted Gruyère and Parmesan cheeses, and perfectly cooked pasta. This comforting dish offers a sophisticated twist on traditional French onion flavors in a hearty, satisfying one-pot meal.
Ingredients
Scale
Base Ingredients
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into 3 mm rings
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 4 garlic cloves, finely minced
- pinch to 1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
Liquids & Broth
- 1.3 liters water (may substitute with beef broth and omit bouillon)
- 340 ml can evaporated milk
Thickening and Seasonings
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon granules or cubes (omit if using beef broth)
- 1 tablespoon fresh parsley, minced or 1 teaspoon dried
- 2 teaspoons fresh thyme, minced or 0.75 teaspoon dried
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
Pasta & Cheese
- 450 grams short cut pasta, uncooked (such as orecchiette)
- 140 grams Gruyère cheese, freshly shredded
- 25 grams Parmesan cheese, freshly grated
Garnish
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Caramelize Onions: Heat olive oil and butter in a large Dutch oven over medium heat. Add sliced onions, salt, and pepper. Cook, stirring occasionally, until onions are deeply caramelised and dark golden brown, about 30–35 minutes. Adjust the heat and add more butter or oil if onions begin to scorch to ensure even caramelization.
- Sauté Aromatics: Once onions are caramelised, add minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce. Sauté for about 30 seconds until fragrant, which enhances the sauce’s depth of flavor.
- Add Liquids and Seasonings: Pour in water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk to create a slurry, then add it to the pot to help thicken the sauce. Stir in beef bouillon, parsley, thyme, oregano, paprika, and black pepper. Increase heat to high and bring the mixture to a gentle boil, preparing for the pasta cooking.
- Cook Pasta: Add the uncooked pasta directly into the boiling mixture. Reduce heat to medium-high and simmer uncovered for 20–25 minutes, stirring regularly to prevent sticking and ensure even cooking. Add more water if needed to keep the pasta mostly submerged and achieve an al dente texture. Leave some liquid in the pot to form a creamy sauce around the pasta.
- Add Cheese and Finish: Remove the pot from heat. Stir in Gruyère cheese a handful at a time, allowing each addition to melt fully. Then add Parmesan cheese and mix until well blended. Adjust seasoning with additional salt and pepper as needed. For a looser sauce, incorporate extra water or milk. Garnish with fresh parsley before serving if desired.
Notes
- For a deeper flavor, substitute water with beef broth and omit the beef bouillon granules.
- Keep a close eye on the onions during caramelization to avoid burning but ensure they develop a rich golden color.
- If the sauce is too thick after adding cheese, loosen it with additional evaporated milk or water to desired consistency.
- Use freshly shredded cheeses for the best melting and flavor integration.
- Short cut pasta shapes like orecchiette work best to hold the creamy onion sauce.
