French Onion Pasta
A delightful twist on classic French onion soup, this pasta dish combines the rich flavors of caramelized onions and creamy cheese, making for a warm, comforting meal.
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.
Notes
Leftover pasta can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months. Reheat on the stovetop with a splash of water or milk.