Description
This creamy French Onion Pasta combines deeply caramelized onions with a rich, cheesy sauce made from evaporated milk and Gruyère, creating a comforting one-pot meal that’s full of savory flavor and perfect for a hearty dinner.
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
Flavorings & Seasonings
- 4 garlic cloves, finely minced
- Pinch to 1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 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
Liquids & Thickener
- 1.3 liters water (may substitute with beef broth and omit bouillon)
- 340 ml can evaporated milk
- 1/2 tablespoon cornstarch
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 the Onions: Heat olive oil and butter in a large Dutch oven over medium heat. Add the sliced onions, salt, and pepper, and cook, stirring occasionally, until the onions are deeply caramelized and a dark golden brown, approximately 30–35 minutes. Adjust heat and add more butter or oil if the onions begin to scorch.
- Sauté Aromatics: Once the onions are caramelized, add the minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce. Sauté for about 30 seconds until fragrant to build layers of flavor.
- Prepare the Broth: Pour in the water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk to create a slurry and add it to the pot. Stir in beef bouillon, parsley, thyme, oregano, paprika, and black pepper. Increase the heat to high and bring the mixture to a gentle boil.
- Cook the Pasta: Add the uncooked pasta directly to the boiling liquid. 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 necessary to keep the pasta mostly submerged. The pasta should be cooked al dente with some liquid remaining to form the sauce.
- Finish with Cheese: Remove the pot from heat. Stir in the Gruyère cheese handful by handful, allowing each addition to melt before adding more. Then add the Parmesan cheese and mix until fully blended. Adjust seasoning with additional salt and pepper if needed. For a thinner sauce, stir in extra water or milk.
- Serve and Garnish: Garnish with freshly chopped parsley if desired and serve immediately for a warm, comforting meal.
Notes
- Caramelizing onions properly is key — keep the heat moderate and stir often to avoid burning.
- You can substitute water with beef broth for richer flavor and skip the bouillon granules.
- Use short-cut pasta like orecchiette or shells for best sauce absorption.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
- For a looser sauce, add extra evaporated milk or water when adding cheese.
