Description
This Easy French Onion Pasta recipe combines the rich, caramelized sweetness of onions with a creamy, flavorful sauce reminiscent of classic French onion soup, all tossed with tender short cut pasta and melted Gruyere and Parmesan cheeses for a comforting and savory meal that can be prepared entirely on the stovetop.
Ingredients
Scale
For the Onion Base and Sauce
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into 1/8-inch rings
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 garlic cloves, minced
- Pinch to 1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 5 ½ cups water (or beef broth)
- 1 (12 oz) can evaporated milk
- ½ tablespoon cornstarch
- 2 tablespoons beef bouillon (omit if using broth)
- 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
- 2 teaspoons fresh thyme, minced (or ¾ teaspoon dried)
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon black pepper
Pasta and Cheese
- 1 pound short cut pasta (orecchiette recommended)
- 5 oz shredded Gruyere cheese
- ¼ cup shredded Parmesan cheese
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Caramelize the Onions: Melt butter in olive oil in a large Dutch oven over medium heat. Add sliced onions, salt, and pepper. Cook, stirring occasionally, until onions are dark golden and caramelized, approximately 30-35 minutes. Adjust the heat and add extra fat if needed to prevent sticking or burning.
- Add Aromatics and Sauces: Stir in minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for about 30 seconds to release the aromas and flavors.
- Prepare the Broth and Sauce Base: Pour in water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk to create a slurry, then add it to the pot. Bring the mixture to a boil. Stir in beef bouillon (if not using broth), fresh or dried parsley, thyme, oregano, paprika, and black pepper to build the signature flavor.
- Cook the Pasta in Sauce: Once boiling, add the short cut pasta (orecchiette is recommended). Reduce heat to medium-high and simmer uncovered, stirring frequently, for 20-25 minutes until the pasta is al dente and has absorbed the flavors. Add a little water if the sauce thickens too much during cooking.
- Melt the Cheeses: Remove the pot from heat. Gradually stir in shredded Gruyere cheese handful by handful until fully melted and incorporated. Then add the Parmesan cheese and stir to combine. Adjust seasoning at this point, and add extra water or milk to reach desired sauce consistency.
- Serve: Plate the French Onion Pasta and garnish with fresh parsley if desired for a burst of freshness and color.
Notes
- Using beef broth instead of water and omitting the bouillon will add richer flavor and reduce sodium from bouillon granules.
- Keep stirring during caramelization to avoid burning the onions and to achieve even browning.
- Adjust the amount of red pepper flakes to control the spiciness according to taste.
- Pasta cooking time may vary; check for al dente texture to avoid overcooking.
- If the sauce becomes too thick, gradually add more water or evaporated milk to loosen it before serving.
- Gruyere cheese is preferred for its creamy meltability and nutty taste, but Swiss cheese can be a substitute.
- This dish is best enjoyed immediately as the cheese sauce thickens upon standing.
