Description
This French Onion Pasta recipe delivers all the rich, savory flavors of classic French onion soup transformed into a hearty, comforting pasta dish. Sweet caramelized onions simmered in a flavorful broth with garlic, herbs, and a touch of heat make a luscious sauce that coats tender orecchiette pasta. Topped with melted Gruyere and Parmesan cheese, it’s an indulgent yet easy meal perfect for cozy dinners.
Ingredients
Scale
Base Ingredients
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into 1/8-inch rings (Mandoline recommended)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Seasonings and Sauces
- 4 garlic cloves, minced
- Pinch to 1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 2 tablespoons beef bouillon (granulated, base, or cubes) (may omit 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
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
Pasta and Cheese
- 1 pound short cut pasta (orecchiette recommended), uncooked
- 5 oz. freshly shredded Gruyere cheese
- 1/4 cup freshly shredded Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Caramelize Onions: Melt the butter in olive oil in a large Dutch oven over medium heat. Add the sliced onions, salt, and pepper. Cook slowly, stirring occasionally, until the onions are deeply caramelized and golden brown, about 30 to 35 minutes. This slow cooking process builds the rich flavor base for the dish.
- Make Sauce: Stir in the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the caramelized onions. Then add the water (or beef broth if substituting), beef bouillon (if using), evaporated milk, cornstarch, and all the herbs and spices: parsley, thyme, oregano, paprika, and pepper. Raise the heat to bring the mixture to a boil, allowing the flavors to meld and the sauce to thicken slightly.
- Boil Pasta in Sauce: Add the uncooked pasta directly into the boiling sauce. Reduce the heat to a simmer and cook, stirring frequently to prevent sticking, for 20 to 25 minutes or until the pasta is al dente. The pasta will absorb the flavorful broth, creating a rich, creamy texture.
- Add Cheeses: Remove the Dutch oven from heat once the pasta is tender. Stir in the shredded Gruyere and Parmesan cheese until fully melted and incorporated into the sauce. Adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Serve the pasta hot, garnished with fresh parsley for a pop of color and fresh herb aroma. Enjoy immediately for the best texture and flavor.
Notes
- You can substitute beef broth for water and omit the bouillon for a richer broth flavor.
- Use a Mandoline slicer to ensure uniform onion slices for even caramelization.
- Adjust red pepper flakes based on preferred spice level.
- Orecchiette pasta is recommended, but any short cut pasta like penne or rigatoni works well.
- This dish pairs beautifully with a crisp green salad or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
