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French Onion Pasta Recipe

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4 from 70 reviews

This French Onion Pasta recipe is a comforting and flavorful twist on the classic French onion soup, combining rich caramelized onions with tender pasta and melted Gruyere and Parmesan cheeses. The slow-cooked onions develop deep, sweet flavors, while the sauce, enriched with evaporated milk and aromatic herbs, creates a creamy coating that perfectly binds the pasta for a hearty, satisfying meal.

Ingredients

For the Caramelized Onions

  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 large yellow onions, sliced into 1/8-inch thick rings (use a mandoline if possible)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

For the Sauce and Pasta

  • 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 (can 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 using beef broth)
  • 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 pepper
  • 1 pound short cut pasta (such as orecchiette), uncooked
  • 5 oz. freshly shredded Gruyere cheese
  • 1/4 cup freshly shredded Parmesan cheese
  • Fresh parsley for garnish (optional)

Instructions

  1. Caramelize onions: In a large 7-quart Dutch oven, heat the olive oil and melt the butter over medium heat. Add the sliced onions along with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook the onions, stirring occasionally, until they become caramelized and dark golden brown, about 30-35 minutes. Reduce heat or add a bit more oil or butter if the onions begin to scorch.
  2. Make sauce base: Once the onions are caramelized, add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Sauté for about 30 seconds until fragrant.
  3. Add liquids and seasonings: Pour in the water and half of the evaporated milk into the pot. In a separate small bowl, whisk together the cornstarch with the remaining evaporated milk until smooth, then add this mixture to the pot. Increase the heat to high and bring the mixture to a boil. Stir in the beef bouillon and all of the herbs and seasonings (parsley, thyme, oregano, paprika, and pepper).
  4. Cook pasta: When the liquid is boiling, add the uncooked pasta. Reduce heat to medium-high and simmer uncovered for 20-25 minutes, stirring frequently to prevent sticking and pushing the pasta down to keep it submerged. The pasta should cook until al dente and some liquid should remain to form a sauce. If needed, add more water to maintain enough liquid for simmering.
  5. Add cheeses and finish: Remove the pot from heat. Stir in the shredded Gruyere cheese a handful at a time until fully melted, then fold in the Parmesan cheese until melted. Taste and adjust salt and pepper if desired. For a saucier pasta, stir in additional water or evaporated milk. Garnish with fresh parsley before serving if preferred.

Notes

  • Using beef broth instead of water and omitting the bouillon creates a richer flavor.
  • Be patient while caramelizing onions for the best sweetness and depth of flavor.
  • Stir frequently when cooking pasta in liquid to prevent sticking.
  • Adjust seasoning at the end to suit your taste preference.
  • Gruyere cheese is important for that authentic French onion flavor, but other melty cheeses can be substituted if needed.

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