Description
Creamy French Onion Pasta combines caramelized onions, savory herbs, and melted Gruyere in a luxurious sauce that coats every bite of pasta.
Ingredients
3 tablespoons olive oil
2 tablespoons unsalted butter
3 large yellow onions, sliced into 1/8-inch rings
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 beef broth)
1 (12 oz) can evaporated milk
1/2 tablespoon cornstarch
2 tablespoons beef bouillon (optional if using broth)
1 tablespoon fresh parsley, minced (or 1 tsp dried)
2 teaspoons fresh thyme, minced (or 3/4 tsp dried)
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 pound short pasta (orecchiette recommended)
5 ounces shredded Gruyere cheese
1/4 cup shredded Parmesan cheese
Fresh parsley for garnish
Instructions
1. Melt butter and olive oil in a Dutch oven. Add onions, salt, and pepper. Cook until caramelized and golden brown, 30–35 minutes.
2. Stir in garlic, red pepper flakes, soy sauce, and Worcestershire. Cook 30 seconds.
3. Add water and half the evaporated milk. Whisk cornstarch into the remaining milk and stir in. Bring to a boil with bouillon and herbs.
4. Add pasta. Simmer uncovered 20–25 minutes, stirring often, until pasta is al dente and some liquid remains.
5. Remove from heat. Stir in Gruyere by handfuls until melted. Add Parmesan and stir smooth. Adjust seasoning as needed.
6. Garnish with parsley and serve hot.
Notes
Use beef broth instead of water and omit bouillon if preferred. Add spinach or mushrooms for variation. Broil with extra Gruyere for a bubbly topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6
- Sodium: 640
- Fat: 27
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 48
- Fiber: 3
- Protein: 22
- Cholesterol: 85