Description
This French Onion Pasta is a pantry-friendly, budget-friendly, one-pot wonder that’s luxuriously creamy without any heavy cream. Deeply caramelized onions deliver rich umami and complex sweetness in every bite.
Ingredients
- For the Onions
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into 1/8-inch rings
- 1/8 tsp salt
- 1/8 tsp black pepper
- For the Sauce
- 4 garlic cloves, minced
- Pinch–1/4 tsp 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
- 1 tablespoon fresh parsley, minced
- 2 teaspoons fresh thyme, minced
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp black pepper
- Add Last
- 1 lb short-cut pasta (orecchiette)
- 5 oz Gruyère cheese, freshly shredded
- 1/4 cup Parmesan cheese, freshly shredded
- Fresh parsley, for garnish (optional)
Instructions
- Melt butter with olive oil in a large Dutch oven over medium heat. Add onions, salt, and pepper.
- Cook, stirring occasionally, until deeply caramelized, about 30–35 minutes.
- Add garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook 30 seconds.
- Add water and half of the evaporated milk.
- Whisk cornstarch with remaining milk and add to the pot along with bouillon and herbs.
- Bring to a boil, add pasta, and simmer uncovered 20–25 minutes, stirring often.
- Remove from heat and stir in Gruyère, then Parmesan until melted.
- Season to taste and garnish with fresh parsley if desired.
Notes
- Meal Prep: Onions can be sliced or caramelized up to 2 days in advance.
- Leftovers keep for up to 5 days refrigerated. Reheat with a splash of water or milk.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: One Pot
- Cuisine: French-Inspired