French Onion Pasta Recipe

Introduction

This French Onion Pasta combines the rich, sweet flavors of caramelized onions with tender pasta and melted Gruyere cheese for a comforting meal. It’s a unique twist on classic French onion soup that’s easy to make and perfect for weeknights.

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
• 4 garlic cloves, minced
• Pinch to 1/4 teaspoon red pepper flakes
• 1 tablespoon Worcestershire sauce
• 1 tablespoon reduced sodium soy sauce
• 5 1/2 cups water (may substitute beef broth and omit bouillon)
• 1 (12 oz) can evaporated milk
• 1/2 tablespoon cornstarch
• 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
• 1 pound short cut pasta, uncooked (orecchiette recommended)
• 5 oz freshly shredded Gruyere cheese
• 1/4 cup freshly shredded Parmesan cheese
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: Melt the butter in olive oil in a large (7 quart) Dutch oven over medium heat. Add the sliced onions along with 1/8 teaspoon salt and 1/8 teaspoon pepper.
2. Step 2: Cook the onions, stirring occasionally, until they are caramelized and dark golden brown, about 30-35 minutes. Lower the heat or add more butter/olive oil if the onions start to scorch.
3. Step 3: Once the onions are caramelized, add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds while stirring.
4. Step 4: Add the water and half of the evaporated milk to the pot. Whisk the cornstarch with the remaining evaporated milk and add it as well. Increase heat to high to bring the mixture to a boil.
5. Step 5: Stir in the beef bouillon, fresh parsley, thyme, oregano, paprika, and pepper. Once boiling, add the pasta and reduce to a medium-high simmer.
6. Step 6: Cook the pasta uncovered for 20-25 minutes, stirring often to prevent burning and ensuring pasta is evenly covered with liquid. The pasta should be al dente with some liquid remaining to form the sauce.
7. Step 7: Remove the pot from heat. Stir in the Gruyere cheese a handful at a time until melted, followed by the Parmesan cheese. Adjust seasoning with salt and pepper if needed.
8. Step 8: If desired, add extra water or milk for a saucier pasta. Garnish with fresh parsley before serving.

Tips & Variations

• Use a Mandoline slicer to achieve even onion rings for consistent caramelization.
• Substitute beef broth for water and omit bouillon for a deeper flavor.
• Swap orecchiette with any short pasta like penne or fusilli.
• For a vegetarian version, omit Worcestershire sauce and use vegetable broth.
• Keep stirring the pasta during cooking to avoid sticking and ensure even liquid coverage.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without evaporated milk?

You can substitute evaporated milk with regular milk or half-and-half, but the sauce will be slightly less creamy. Adjust the amount of cornstarch accordingly to maintain thickness.

Is it necessary to caramelize the onions for so long?

Yes, slow caramelization develops the rich, sweet flavor that defines this dish. Rushing this step may result in less depth of flavor and a more bitter taste.

French Onion Pasta Recipe

Print Recipe

★★★★★

4.6 from 130 reviews

This French Onion Pasta recipe transforms the rich, caramelized flavors of classic French onion soup into a creamy, comforting pasta dish. Slow-cooked sweet onions meld with garlic, herbs, and a savory broth, simmered with pasta and finished with melted Gruyere and Parmesan cheeses for an indulgent, satisfying meal perfect for cozy dinners.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

For the Onion Base

• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 large yellow onions, sliced into 1/8-inch thick rings (Mandoline recommended)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

For the Sauce and Seasoning

• 4 garlic cloves, minced
• Pinch to 1/4 teaspoon red pepper flakes
• 1 tablespoon Worcestershire sauce
• 1 tablespoon reduced sodium soy sauce
• 5 1/2 cups water (can substitute beef broth and omit bouillon)
• 1 12 oz. can evaporated milk, divided
• 1/2 tablespoon cornstarch
• 2 tablespoons beef bouillon (granulated, base, or cubes; optional 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 black pepper

Pasta and Cheese

• 1 pound short cut pasta (e.g., orecchiette), uncooked
• 5 ounces freshly shredded Gruyere cheese
• 1/4 cup freshly shredded Parmesan cheese

Garnish

• Fresh parsley (optional)

Instructions

1. Caramelize onions: In a large 7-quart Dutch oven, melt 2 tablespoons unsalted butter in 3 tablespoons olive oil over medium heat. Add the sliced onions along with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook the onions, stirring occasionally, for about 30-35 minutes until they are dark golden brown and fully caramelized. Adjust the heat if necessary to prevent scorching, adding extra butter or oil as needed.
2. Sauté garlic and add seasonings: Once the onions are caramelized, stir in the minced garlic, a pinch to 1/4 teaspoon of red pepper flakes, 1 tablespoon Worcestershire sauce, and 1 tablespoon reduced sodium soy sauce. Cook these together for about 30 seconds until fragrant.
3. Add liquids and herbs: Pour in 5 1/2 cups of water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk until smooth, then add this mixture to the pot. Increase the heat to high to bring everything to a boil. Stir in 2 tablespoons beef bouillon and add the minced fresh parsley, thyme, dried oregano, paprika, and black pepper.
4. Cook the pasta: Once boiling, add 1 pound of uncooked short cut pasta (such as orecchiette) to the pot. Reduce heat to a medium-high simmer and cook uncovered for 20-25 minutes, stirring frequently to prevent burning and ensuring the pasta stays submerged in the flavorful liquid. The pasta should be al dente with some liquid remaining to form the sauce. Add extra water if needed during cooking.
5. Add cheeses and finish: Remove the pot from the heat. Stir shredded Gruyere cheese in gradually, allowing it to melt fully, then add the Parmesan cheese and stir until melted. Taste and adjust seasoning with salt and pepper as desired. For a saucier consistency, add a splash of water or milk. Garnish with fresh parsley if you like before serving.

Notes

• Use a Mandoline to thinly slice onions uniformly for even caramelization.
• Be patient while caramelizing onions; low and slow cooking develops the best flavor and sweetness.
• Substitute beef broth for water and omit bouillon for a richer depth of flavor.
• Stir frequently while pasta simmers to avoid burning and ensure even cooking.
• This dish works well with short cut pasta shapes that can trap the sauce, like orecchiette, shells, or rigatoni.
• Adjust red pepper flakes to control spiciness to your preference.

Keywords: French Onion Pasta, caramelized onions, creamy pasta, Gruyere cheese, comfort food, one-pot pasta