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French Onion Pasta Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/french-onion-pasta-recipe/