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Deliciously Creamy French Onion Pasta

French Onion Pasta

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 and simmered with a sauce spiked with secret ingredients for unparalleled complex sweetness and rich umami.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: French, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 large yellow onions, sliced into rings 1/8-inch thick
  • 1/8 tsp EACH salt and pepper
  • 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)
  • 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
  • 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)

Method
 

  1. 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.
  2. 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.
  3. Once the onions are caramelized, add the garlic, red pepper flakes, soy sauce and Worcestershire sauce and cook for 30 seconds.
  4. 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.
  5. 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.
  6. 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.
  7. If you would like a saucier pasta, stir in additional water or milk. Garnish with fresh parsley if desired.

Notes

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!