Description
Easy French Onion Pasta combines caramelized onions, savory broth, herbs, and melted Gruyere and Parmesan for a rich, comforting pasta inspired by French onion soup.
Ingredients
For the Onions:
3 tbsp olive oil
2 tbsp unsalted butter
3 large yellow onions, sliced into thin rings
1/8 tsp each salt and pepper
For the Sauce:
4 garlic cloves, minced
Pinch–1/4 tsp red pepper flakes
1 tbsp Worcestershire sauce
1 tbsp reduced sodium soy sauce
5 1/2 cups water or beef broth
1 (12 oz) can evaporated milk
1/2 tbsp cornstarch
2 tbsp beef bouillon (omit if using full beef broth)
1 tbsp fresh parsley (or 1 tsp dried)
2 tsp fresh thyme (or 3/4 tsp dried)
1/2 tsp each dried oregano, paprika, pepper
Add Last:
1 lb short-cut pasta (orecchiette recommended)
5 oz shredded Gruyere cheese
1/4 cup shredded Parmesan cheese
Fresh parsley for garnish
Instructions
1. Melt butter with olive oil in Dutch oven. Add onions, salt, and pepper. Cook 30–35 minutes until caramelized.
2. Add garlic, red pepper flakes, Worcestershire, and soy sauce. Cook 30 seconds.
3. Stir in water (or broth) and half the evaporated milk. Whisk cornstarch into remaining milk and add. Bring to boil.
4. Stir in bouillon, parsley, thyme, oregano, paprika, and pepper.
5. Add pasta and cook 20–25 minutes uncovered, stirring often, until al dente.
6. Remove from heat. Stir in Gruyere gradually, then Parmesan, until melted and smooth.
7. Taste and adjust seasoning. Garnish with parsley. Serve hot.
Notes
For best results, grate cheeses fresh. Add extra milk or water for saucier pasta. Store leftovers 3–4 days in fridge and reheat with a splash of broth or milk.
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