Description
This Easy French Onion Pasta combines the rich, caramelized flavors of French onion soup with the comfort of pasta. A flavorful broth is infused with caramelized onions, garlic, and herbs, then combined with pasta and a generous amount of Gruyère and Parmesan cheese for a truly satisfying one-pot meal.
Ingredients
For the Caramelized Onions:
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into 1/8-inch thick rings (a mandoline is recommended for even slicing)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
For the Sauce and Pasta:
- 4 cloves garlic, minced
- Pinch to 1/4 teaspoon red pepper flakes (adjust to your spice preference)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced-sodium soy sauce
- 5 1/2 cups water (or low-sodium beef broth, see notes)
- 1 (12-ounce) can evaporated milk, divided
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon (granulated, base, or crumbled cubes) Omit if using beef broth
- 1 tablespoon fresh parsley, minced (or 1 teaspoon dried parsley)
- 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried thyme)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 pound short-cut pasta, uncooked (orecchiette, rotini, penne, or similar)
- 5 ounces Gruyère cheese, freshly shredded
- 1/4 cup freshly grated Parmesan cheese
- Fresh parsley, chopped (for garnish, optional)
- Salt
Instructions
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Caramelize Onions:
- In a large (at least 7-quart) Dutch oven or heavy-bottomed pot, melt the butter and olive oil together over medium heat.
- Add the sliced onions, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
- Cook, stirring occasionally, until the onions are deeply caramelized and a dark golden brown, about 30-35 minutes. This step is crucial for developing the rich flavor of the dish. If the onions start to scorch (burn) at any point, reduce the heat and/or add a little more butter or olive oil.
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Sauté Aromatics: Once the onions are caramelized, add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the pot. Cook for 30 seconds, stirring constantly, until fragrant.
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Add Liquids and Seasonings:
- Add 5 1/2 cups of water (or low-sodium beef broth) and half of the can of evaporated milk to the pot.
- In a small bowl or measuring cup, whisk together the cornstarch and the remaining evaporated milk until smooth. Add this mixture to the pot.
- Stir in the beef bouillon (if using water), minced fresh parsley (or dried), minced fresh thyme (or dried), dried oregano, paprika, and 1/2 teaspoon black pepper.
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Cook Pasta: Increase the heat to high and bring the mixture to a boil. Once boiling, add the uncooked pasta. Reduce the heat to medium-high (enough to maintain a simmer, but not a rolling boil). Cook, uncovered, for 20-25 minutes, or until the pasta is al dente. Stir frequently to prevent the pasta from sticking to the bottom of the pot. Push the pasta down into the liquid as much as possible to ensure even cooking.
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Check Pasta and Liquid Level: As the pasta cooks, it will absorb the liquid. The simmering time may vary depending on the type of pasta and your stove. If the pasta is not cooked through and the liquid is almost completely absorbed, add more water, 1/4 cup at a time, until the pasta is done. When the pasta is cooked al dente, there should still be some liquid remaining in the pot (this will become the sauce).
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Add Cheese: Remove the pot from the heat. Stir in the shredded Gruyère cheese, a handful at a time, until it’s completely melted and incorporated into the sauce. Then, stir in the grated Parmesan cheese until melted and smooth.
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Adjust Seasoning and Consistency: Taste the pasta and season with additional salt and pepper, if desired. If you want a saucier pasta, stir in a little more water or milk.
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Garnish and Serve: Garnish with fresh chopped parsley, if desired. Serve immediately.
Notes
- Onions: Caramelizing the onions properly is key to developing the deep, rich flavor of this dish. Be patient and allow them to cook slowly until they are a deep golden brown.
- Beef Broth vs. Water + Bouillon: You can use either 5 1/2 cups of water and 2 tablespoons of beef bouillon or 5 1/2 cups of low-sodium beef broth. If using beef broth, omit the bouillon.
- Pasta: Orecchiette pasta is recommended for its shape, which holds the sauce well. You can use other short-cut pasta shapes, such as rotini, penne, fusilli, or shells.
- Cheese: Freshly shredded Gruyère cheese is essential for the authentic flavor of French onion soup. You can substitute other cheeses, such as Swiss or Emmental, but the flavor will be different. Freshly grated Parmesan is also recommended.
- Make-Ahead: The caramelized onions can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serving Suggestions: This French Onion Pasta is a hearty and satisfying meal on its own. You can serve it with a side salad and crusty bread.
- Storage: store leftovers