Easy French Onion Pasta
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Course
Main Course, Salad
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Cuisine
Italian
Easy French Onion Pasta
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This French Onion Pasta is a pantry friendly, budget friendly, ONE POT wonder that's luxuriously creamy WITHOUT any heavy cream! The onions are deeply caramelized (all you do is stir) then simmered with sauce spiked with a few secret ingredients for unparalleled complex sweetness and rich umami. This deceptively simple recipe is also wonderfully versatile - see post for variations!
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Ingredients
FOR THE ONIONS
- 3 tablespoons olive oil
- 2 tablespoons butter unsalted
- 3 onions sliced into rings 1/8-inch thick (Mandoline recommended, large, yellow
- 1/8 tsp EACH salt
- 1/8 tsp EACH black pepper
FOR THE SAUCE
- 4 garlic minced, cloves
- pinch-1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce reduced sodium
- 5 1/2 cups water (may sub beef broth and omit bouillon)
- 1 oz. can evaporated milk
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon may omit and use beef broth instead of water, granulated, base, or cubes
- 1 tablespoon parsley minced (or 1 tsp dried, fresh
- 2 teaspoons thyme minced (or 3/4 tsp dried, fresh
- 1/2 tsp EACH dried oregano
- 1/2 tsp EACH paprika
- 1/2 tsp EACH pepper
Add Last
- 1 pound pasta uncooked (I use orecchiette, short cut
- 5 oz. gruyere cheese freshly shredded
- 1/4 cup Parmesan Cheese freshly shredded
- parsley optional, fresh, for garnish
Instructions
Caramelize onions
- Add onions: Melt butter in olive oil in a large (7 quart) Dutch oven over medium heat. Add the onions, 1/8 teaspoon salt and 1/8 teaspoon pepper.
- Caramelize: Cook, stirring occasionally, until onions are caramelized and dark golden brown, about 30-35 minutes. Turn down the heat and/or add additional butter/olive oil if the onions start to scorch.
Make sauce:
- Sauté garlic, etc. Once the onions are caramelized, add the garlic, red pepper flakes, soy sauce and Worcestershire sauce and cook for 30 seconds.
- Add liquids and seasonings: Add the water and half of the evaporated milk. Whisk the cornstarch with remaining evaporated milk and add to the pot. Increase heat to high to bring to a boil while you stir in the beef bouillon and remaining herbs and seasonings.
- Boil pasta: Once boiling, add the pasta and reduce to a simmer over medium-high heat for 20-25 minutes (uncovered) OR until al dente, stirring often so the bottom doesn’t burn and pushing the pasta into an even layer so it’s covered in liquid. Once the pasta is done cooking, it should still have some excess liquid (that will become the sauce). *Simmering times may vary, so be patient and be prepared to add more water as needed.
- Add cheeses: Remove the pan from the heat and stir in the Gruyere cheese a handful at a time until melted, followed by the Parmesan until melted. Taste and season with salt and pepper if desired. If you would like a saucier pasta, stir in additional water or milk. Garnish with fresh parsley if desired.
Notes
- Meal Prep: The onions can be sliced and stored in an airtight container in the refrigerator for up to two days. You can go one step further and caramelize the onions and add the rest of the ingredients (except pasta and cheeses), cover and refrigerate. When ready to make, bring to a boil then continue with the recipe.
- Leftovers: Let the pasta cool to room temperature. Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or stovetop. adding a splash of water or milk if you would like it saucier.
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