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French Onion Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 15 reviews
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: French-American Fusion
  • Diet: Low Salt

Description

This French Onion Pasta recipe combines the rich, caramelized flavors of classic French onion soup with a hearty short-cut pasta, resulting in a luscious, cheesy dish perfect for dinner. Slow-cooked onions form the base of a creamy, savory sauce infused with garlic, Worcestershire, and herbs, topped with melted Gruyere and Parmesan cheese for a savory, comforting meal.

Ingredients

Base

  • 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 black pepper

Seasonings and Aromatics

  • 4 garlic cloves, minced
  • Pinch to 1/4 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon reduced sodium soy sauce
  • 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

Liquids and Thickener

  • 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; may omit if using beef broth)

Pasta and Cheese

  • 1 pound short cut pasta (e.g., orecchiette), uncooked
  • 5 oz. freshly shredded Gruyere cheese
  • 1/4 cup freshly shredded Parmesan cheese

Garnish

  • Fresh parsley (optional)

Instructions

  1. Caramelize onions: Melt butter in olive oil in a large (7-quart) Dutch oven over medium heat. Add sliced onions, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until onions are deeply caramelized and dark golden brown, about 30-35 minutes. Adjust heat or add more butter/olive oil if onions begin to scorch.
  2. Sauté garlic and seasonings: Once onions are caramelized, add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds until fragrant.
  3. Add liquids and herbs: Pour in water and half of the evaporated milk. Whisk cornstarch with the remaining evaporated milk until smooth, then add to the pot. Increase heat to high to bring mixture to a boil. Stir in beef bouillon and all herbs and seasonings (parsley, thyme, oregano, paprika, pepper).
  4. Cook pasta: When boiling, add uncooked pasta. Reduce heat to medium-high to maintain a simmer. Cook uncovered for 20-25 minutes until pasta is al dente, stirring frequently to prevent sticking and ensuring pasta is evenly submerged in liquid. If needed, add more water to keep pasta covered and maintain sauce consistency.
  5. Add cheeses: Remove pot from heat. Stir in Gruyere cheese a handful at a time until fully melted. Then add Parmesan cheese and stir until melted. Taste and adjust seasoning with salt and pepper. For a saucier consistency, stir in additional water or milk as desired.
  6. Garnish and serve: Sprinkle with fresh parsley if desired and serve warm.

Notes

  • Using a Mandoline to slice onions ensures even thickness and better caramelization.
  • You can substitute beef broth for water and omit beef bouillon for richer flavor.
  • Stir often when cooking pasta to prevent it from sticking or burning on the bottom.
  • Be patient while caramelizing onions; low and slow cooking prevents burning and develops deep flavor.
  • If you prefer a vegetarian version, omit Worcestershire sauce and beef bouillon and use vegetable broth instead of water.
  • Adding more evaporated milk or water after cooking helps adjust sauce thickness to your preference.

Find it online: https://meallora.com/french-onion-pasta-recipe/