French Onion Pasta (Print Version)
Savory pasta featuring caramelized onions, creamy Gruyere cheese sauce and aromatic herbs for a French onion soup inspired dinner.
# Ingredients:
→ For the onions
01 -
3 tablespoons olive oil
02 -
2 tablespoons unsalted butter
03 -
3 large yellow onions, sliced into rings 1/8-inch thick
04 -
1/8 teaspoon salt
05 -
1/8 teaspoon pepper
→ For the sauce
06 -
4 garlic cloves, minced
07 -
1/4 teaspoon red pepper flakes
08 -
1 tablespoon Worcestershire sauce
09 -
1 tablespoon reduced sodium soy sauce
10 -
5 1/2 cups water or beef broth
11 -
1 12-ounce can evaporated milk
12 -
1/2 tablespoon cornstarch
13 -
2 tablespoons beef bouillon (granulated, base, or cubes)
14 -
1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
15 -
2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
16 -
1/2 teaspoon dried oregano
17 -
1/2 teaspoon paprika
18 -
1/2 teaspoon pepper
→ Add last
19 -
1 pound short cut pasta (e.g., orecchiette), uncooked
20 -
5 ounces freshly shredded Gruyere cheese
21 -
1/4 cup freshly shredded Parmesan cheese
22 -
Fresh parsley for garnish (optional)
# Steps to Follow:
01 -
In a large Dutch oven, melt butter in olive oil over medium heat. Add sliced onions, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until caramelized and dark golden brown, about 30-35 minutes. Reduce heat if needed and/or add additional butter or olive oil if onions begin to scorch.
02 -
Once the onions are caramelized, add minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce. Cook for 30 seconds to release flavors.
03 -
Pour in water and half the evaporated milk. Whisk cornstarch into the remaining evaporated milk, then add to the pot. Turn heat to high and bring to a boil while stirring in beef bouillon, parsley, thyme, oregano, paprika, and additional pepper.
04 -
Once boiling, add uncooked pasta and reduce to a simmer over medium-high heat. Cook uncovered for 20-25 minutes, stirring often and ensuring pasta is submerged. The mixture should retain some excess liquid to become the sauce. Add more water if necessary during cooking.
05 -
Remove from heat and stir in shredded Gruyere cheese one handful at a time until melted, followed by Parmesan cheese. Adjust seasoning with salt and pepper if needed. If the pasta is too thick, add additional milk or water to desired consistency. Garnish with fresh parsley, if desired.
# Additional Notes:
01 -
The onions can be caramelized ahead and refrigerated for up to two days. When ready to cook, prepare the sauce and pasta as directed.
02 -
Store leftovers in an airtight container for up to five days. Reheat with a splash of water or milk for a saucier texture.