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 a 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!
Ingredients
- FOR THE ONIONS
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into rings 1/8-inch thick (Mandoline recommended)
- 1/8 tsp EACH salt and pepper
- FOR THE SAUCE
- 4 garlic cloves, minced
- pinch-1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 5 1/2 cups water (may sub beef broth and omit bouillon)
- 1 12 oz. can evaporated milk
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon (granulated, base or cubes) (may omit and use beef broth instead of water)
- 1 tablespoon fresh parsley, minced (or 1 tsp dried)
- 2 teaspoons fresh thyme, minced (or 3/4 tsp dried)
- 1/2 tsp EACH dried oregano, paprika, pepper
- Add Last
- 1 pound short cut pasta, uncooked (I use orecchiette)
- 5 oz. freshly shredded Gruyere cheese
- 1/4 cup freshly shredded Parmesan Cheese
- fresh parsley for garnish (optional)
Instructions
- Caramelize 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.
Recipe Tip: For an extra depth of flavor, add a splash of balsamic vinegar when caramelizing the onions. This will enhance the sweetness and add a delightful tang!
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.
French Onion Pasta
Ingredients
Method
- Melt butter in olive oil in a large Dutch oven over medium heat. Add the onions, 1/8 teaspoon salt and 1/8 teaspoon pepper.
- 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.
- Once the onions are caramelized, add the garlic, red pepper flakes, soy sauce and Worcestershire sauce and cook for 30 seconds.
- 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.
- 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.
- 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
Frequently Asked Questions
Can I use a different type of cheese? Yes! Feel free to experiment with different cheeses like mozzarella or cheddar for a unique flavor.
Can I make this recipe vegetarian? Absolutely! Simply omit the beef bouillon and use vegetable broth instead of water for a delicious vegetarian version.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat with a splash of water or milk to maintain creaminess.
