French Onion Pasta Recipe is a delightful twist on the classic French onion soup, bringing all those beloved flavors into a hearty pasta dish. Perfect for busy weeknights, this recipe is not only simple to whip up but also provides a warm, comforting meal that everyone will enjoy. Plus, it’s easily customizable so you can tailor it to your family’s tastes!
Recipe Information
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 560
Protein: 20g
Carbohydrates: 72g
Fat: 22g
Fiber: 3g
Sugar: 3g
Sodium: 900mg
Why Make French Onion Pasta Recipe
This French Onion Pasta Recipe combines the rich flavors of caramelized onions and classic seasonings into a pasta dish that’s both satisfying and nostalgic. With the added elements of cheese and herbs, it’s a great way to enjoy a well-rounded meal packed with taste, while presenting a healthier option compared to traditional creamy pasta dishes. You can easily adapt it to include more vegetables or use gluten-free pasta, making this dish versatile for everyone at the table.
How to Make French Onion Pasta Recipe Step by Step
Ingredients
3 tablespoons olive oil
2 tablespoons unsalted butter
3 large yellow onions, sliced into 1/8-inch thick rings (Mandoline recommended)
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 (may substitute beef broth and omit bouillon)
1 12 oz. can evaporated milk
1/2 tablespoon cornstarch
2 tablespoons beef bouillon (granulated, base or cubes) (optional if beef broth used)
1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 pound short cut pasta, uncooked (such as orecchiette)
5 ounces freshly shredded Gruyere cheese
1/4 cup freshly shredded Parmesan cheese
Fresh parsley for garnish (optional)
Directions
Melt the butter in olive oil in a large 7-quart Dutch oven over medium heat. Add the sliced onions, along with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the onions are deeply caramelized and dark golden brown, about 30-35 minutes. Lower the heat or add extra butter/olive oil if onions begin to scorch. Once the onions are caramelized, add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds until fragrant. Pour in the water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk until smooth, then add to the pot. Increase heat to high and bring to a boil, stirring in beef bouillon and all herbs and seasonings—parsley, thyme, oregano, paprika, and black pepper. When the liquid boils, add the uncooked pasta. Reduce to a medium-high simmer and cook uncovered for 20-25 minutes, stirring frequently to prevent sticking and burning, and pushing pasta into an even layer submerged in liquid. The pasta should be al dente and some liquid should remain to form the sauce. Add more water if needed during simmering. Remove the Dutch oven from heat. Gradually stir in the Gruyere cheese a handful at a time until melted, then add Parmesan cheese and stir until incorporated. Taste and adjust salt and pepper if necessary. For a saucier texture, add a splash of water or milk. Garnish with fresh parsley if desired and serve warm.
How to Serve French Onion Pasta Recipe
This French Onion Pasta pairs wonderfully with a simple green salad dressed in a light vinaigrette for a balanced meal. It also complements garlic bread or crusty French bread, ideal for soaking up any remaining sauce. For an added touch, serve it alongside a glass of your favorite white wine to elevate your dining experience.
How to Store French Onion Pasta Recipe
Leftover French Onion Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of water or milk to retain moisture. For longer storage, you can freeze the pasta for up to 3 months; just ensure it’s in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Expert Tips for Cooking French Onion Pasta Recipe
- Use a mandoline for perfectly sliced onions to ensure even cooking and caramelization.
- Stir frequently while the pasta is simmering to prevent it from sticking to the bottom of the pot.
- Experiment with different types of cheese like Fontina or Swiss for unique flavor profiles.
- If you prefer a vegetarian option, replace beef broth with vegetable broth and omit the beef bouillon.
- Adjust the amount of red pepper flakes for your desired heat level.
Delicious Variations of French Onion Pasta Recipe
For a spicy kick, try adding diced jalapeños or more red pepper flakes to the mix. If you’re looking for a herbed version, incorporate fresh basil or rosemary. Alternatively, a citrus twist can be achieved with a splash of lemon juice at the end, brightening the flavors beautifully, or you can make it vegetarian by simply swapping in broth and veggies for a lighter version.
Conclusion
You’ll love trying this French Onion Pasta Recipe that beautifully marries rich flavors with a comforting pasta dish, perfect for any occasion. Its ease of preparation and versatility make it a go-to recipe that can be enjoyed by all. Give it a try, and delight in each bite!
French Onion Pasta
Ingredients
For the Caramelized Onions
- 3 tablespoons olive oil For sautéing the onions
- 2 tablespoons unsalted butter Add for extra richness
- 3 large yellow onions, sliced into 1/8-inch thick rings Mandoline recommended for even slicing
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes Use according to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
For the Pasta
- 5.5 cups water May substitute beef broth and omit bouillon
- 1 12 oz. can evaporated milk
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon (optional) Use if not substituting with beef broth
- 1 pound short cut pasta, uncooked (e.g., orecchiette)
- 5 ounces freshly shredded Gruyere cheese For a creamy finish
- 1/4 cup freshly shredded Parmesan cheese Adds flavor and richness
Herbs and Seasonings
- 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
- 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- Fresh parsley for garnish (optional) For serving
Instructions
Preparation
- Melt the butter in olive oil in a large Dutch oven over medium heat.
- Add the sliced onions, salt, and pepper. Cook, stirring occasionally, until the onions are caramelized and dark golden brown, about 30-35 minutes.
- Lower the heat if onions begin to scorch.
Cooking
- Once the onions are caramelized, add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds until fragrant.
- Pour in the water and half of the evaporated milk.
- Whisk the cornstarch with the remaining evaporated milk until smooth, then add to the pot.
- Increase heat to high and bring to a boil, stirring in beef bouillon and all herbs and seasonings.
- When the liquid boils, add the uncooked pasta.
- Reduce to a medium-high simmer and cook uncovered for 20-25 minutes, stirring frequently.
- The pasta should be al dente and some liquid should remain.
- Remove from heat and gradually stir in the Gruyere cheese until melted, then add Parmesan cheese and stir until incorporated.
- Taste and adjust salt and pepper if necessary.
