French Onion Pasta

No ratings yet

This French Onion Pasta is rich, cozy, and full of deep caramelized onion flavor. Tender pasta cooks right in the same pot with savory seasonings, beef bouillon, evaporated milk, and plenty of cheese. It is creamy, comforting, and perfect for an easy one-pot dinner.nmj

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Main Dish

Cuisine: American, French-inspired

Keyword: Caramelized Onion Pasta, creamy pasta, easy dinner recipe, French Onion Pasta, One Pot Pasta

Cooking Method: Stovetop

Diet: Vegetarian option available

Servings:

Calories: 597kcal

Author: MelanieCooks.com

Ingredients

3 tbsp olive oil
2 tbsp unsalted butter
2 large yellow onions sliced into 1/8-inch rings
1/8 tsp salt
1/8 tsp black pepper
4 garlic cloves minced
1/4 tsp red pepper flakes
1 tbsp Worcestershire sauce
1 tbsp soy sauce reduced-sodium
5 1/2 cups water
1 can evaporated milk 12-ounce, divided
1/2 tbsp cornstarch
2 tbsp beef bouillon
1 tbsp fresh parsley minced, or 1 teaspoon dried parsley
2 tsp fresh thyme minced, or 3/4 teaspoon dried thyme
1/2 tsp dried oregano
1/2 tsp paprika
1/2 tsp black pepper
1 pound short-cut pasta such as orecchiette
5 ounces Gruyere cheese freshly shredded
1/4 cup Parmesan cheese freshly shredded
1 tbsp fresh parsley chopped, for garnish, optional

Instructions

Add the olive oil and butter to a large Dutch oven or large pot and heat over medium heat until the butter melts. Add the sliced onions, salt, and pepper.
Cook the onions, stirring occasionally, for 30 to 35 minutes, or until they are soft, deeply golden, and caramelized. If the onions start sticking or browning too quickly, lower the heat and add a little extra oil or butter if needed.
Add the minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce. Stir and cook for 30 seconds.
Add the water and half of the evaporated milk. In a small bowl, whisk the cornstarch with the remaining evaporated milk, then pour it into the pot.
Stir in the beef bouillon, parsley, thyme, oregano, paprika, and black pepper. Increase the heat to high and bring the mixture to a boil.
Add the uncooked pasta, then reduce the heat to a simmer over medium-high heat. Cook uncovered for 20 to 25 minutes, stirring often, until the pasta is al dente and most of the liquid has turned into a sauce.
Remove the pot from the heat. Add the Gruyere cheese a handful at a time, stirring until melted before adding more, then stir in the Parmesan cheese until creamy.
Taste and add more salt or pepper if needed. If you want the pasta saucier, stir in a splash of water or milk, then sprinkle with fresh parsley before serving if desired.

Notes

Slice the onions as evenly as possible so they caramelize at the same speed.
For the creamiest texture, shred the cheese yourself instead of using pre-shredded cheese.

Nutrition