French Onion Pasta Recipe
Experience the comforting, rich flavors of classic French onion soup transformed into an indulgent pasta dish. This recipe features perfectly caramelized onions, simmered in a savory broth with creamy evaporated milk, and tossed with short-cut pasta, then finished with a luxurious blend of Gruyère and Parmesan cheeses. It's a deeply satisfying meal that brings gourmet comfort to your table.
Prep Time
20 minutes
Cook Time
60 minutes
Total Time
1 hour 20 minutes
Servings
4-6 servings
Keywords
French onion pastacaramelized onion pastaGruyere pastacomfort foodone-pot pastacreamy pastasavory pastaeasy dinnerweeknight mealorecchiette recipe
Why This Recipe Delivers
- Captures the iconic, comforting flavors of French onion soup in a delightful pasta format.
- Features deeply caramelized onions, creating an incredible depth of sweetness and umami.
- Offers a rich, creamy, and cheesy sauce that beautifully coats every piece of pasta.
- A satisfying one-pot meal that minimizes cleanup.
- A sophisticated yet accessible dish perfect for a cozy weeknight or a special occasion.
Ingredients
- 45 ml (3 tablespoons) olive oil
- 28 g (2 tablespoons) unsalted butter
- 3 large yellow onions, sliced into approximately 3 mm (1/8-inch) thick rings (mandoline recommended)
- 0.6 ml (1/8 teaspoon) salt, plus more to taste
- 0.6 ml (1/8 teaspoon) black pepper, plus more to taste
- 4 cloves garlic, minced
- A generous pinch to 1.2 ml (1/4 teaspoon) red pepper flakes
- 15 ml (1 tablespoon) Worcestershire sauce
- 15 ml (1 tablespoon) reduced sodium soy sauce
- 1.3 liters (5 1/2 cups) water (or beef broth for richer flavor, omitting bouillon if using)
- 355 ml (12 ounce) can evaporated milk, divided
- 7.5 ml (1/2 tablespoon) cornstarch
- 30 ml (2 tablespoons) granulated beef bouillon (base or cubes), if using water
- 15 ml (1 tablespoon) fresh parsley, minced (or 5 ml/1 teaspoon dried)
- 10 ml (2 teaspoons) fresh thyme, minced (or 3.75 ml/3/4 teaspoon dried)
- 2.5 ml (1/2 teaspoon) dried oregano
- 2.5 ml (1/2 teaspoon) paprika
- 450 g (1 pound) short cut pasta, uncooked (such as orecchiette)
- 140 g (5 ounces) freshly shredded Gruyere cheese
- 25 g (1/4 cup) freshly shredded Parmesan cheese
- Fresh parsley, for garnish (optional)
Instructions
- In a large 7-liter (7-quart) Dutch oven or heavy-bottomed pot, melt 28 grams (2 tablespoons) of unsalted butter with 45 milliliters (3 tablespoons) of olive oil over medium heat. Add the thinly sliced yellow onions along with 0.6 milliliters (1/8 teaspoon) of salt and 0.6 milliliters (1/8 teaspoon) of black pepper. Distribute them evenly.
- Cook the onions, stirring occasionally, for approximately 30-35 minutes, or until they achieve a deep, dark golden brown color and a rich, sweet caramelization. This slow cooking process is crucial for developing the characteristic sweet and savory base of the dish. If the onions begin to scorch or stick excessively to the bottom of the pan, reduce the heat and consider adding a small amount of extra butter or olive oil. Patience here yields the best results.
- Once the onions are perfectly caramelized, add the minced garlic, red pepper flakes, Worcestershire sauce, and reduced sodium soy sauce to the pot. Sauté these aromatics and flavor enhancers for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic, which can turn bitter quickly.
- Pour in 1.3 liters (5 1/2 cups) of water (or beef broth if preferred for a deeper umami flavor) and half of the 355-milliliter (12-ounce) can of evaporated milk. In a separate small bowl, whisk together the 7.5 milliliters (1/2 tablespoon) of cornstarch with the remaining evaporated milk until completely smooth; then add this cornstarch slurry to the pot. Increase the heat to high and bring the mixture to a rolling boil, stirring continuously as you incorporate the beef bouillon (if using), fresh parsley, fresh thyme, dried oregano, paprika, and the remaining 2.5 milliliters (1/2 teaspoon) of black pepper. Stir well to ensure all seasonings are fully dissolved.
- Once the liquid is vigorously boiling, add the 450 grams (1 pound) of uncooked short cut pasta to the pot. Reduce the heat to medium-high to maintain a strong simmer and cook, uncovered, for 20-25 minutes, or until the pasta reaches an al dente texture. It is crucial to stir the pasta frequently throughout this cooking process to prevent it from sticking to the bottom of the pot and to ensure each piece cooks evenly submerged in the flavorful liquid. As the pasta cooks, it will absorb much of the liquid, but there should still be some excess, rich liquid remaining in the pot, which will form the base of the creamy sauce. Be aware that simmering times can vary based on pasta shape and heat intensity, so taste and adjust as needed. If the mixture becomes too dry before the pasta is fully cooked, add a splash more water or milk.
- Remove the Dutch oven from the heat. Gradually add the 140 grams (5 ounces) of freshly shredded Gruyere cheese, incorporating it a handful at a time, stirring constantly until each addition is completely melted and smooth before adding more. This gradual addition helps prevent clumping and ensures a silky sauce. Follow with the 25 grams (1/4 cup) of freshly shredded Parmesan cheese, stirring until fully melted and integrated into the sauce. Taste the pasta and adjust seasoning with additional salt and black pepper if desired. If a looser, saucier consistency is preferred, gently stir in a little extra warm water or evaporated milk until the desired texture is achieved.
- Serve the French Onion Pasta immediately, garnished with fresh parsley if desired, to enjoy its creamy, savory, and deeply flavorful profile. The dish is best enjoyed fresh off the stove.
Tools You’ll Need
- Large 7-liter (7-quart) Dutch oven or heavy-bottomed pot
- Sharp knife or mandoline (for slicing onions)
- Cutting board
- Measuring cups and spoons
- Whisk
- Wooden spoon or sturdy spatula
- Grater (for cheese)
Essential Success Tips
- Do not rush the caramelization of the onions. This step is the foundation of the dish's flavor; slow and steady heat will draw out their natural sugars and create that signature depth.
- Stir the pasta frequently while it simmers to prevent sticking and ensure even cooking. The starch released from the pasta helps thicken the sauce, contributing to its creamy texture.
- Adjust the amount of red pepper flakes to your spice preference; a pinch adds warmth, while 1/4 teaspoon provides a noticeable kick.
- Always taste and adjust seasoning after adding the cheeses. The saltiness of the bouillon and cheeses can vary, so add additional salt and pepper as needed.
- For a richer flavor profile, substitute water with good quality beef broth, and omit the beef bouillon entirely.
Professional Cooking Secrets
- To achieve perfectly thin and even onion slices quickly, use a mandoline. This ensures consistent caramelization and a harmonious texture in the final dish.
- For an extra layer of complexity and a darker, richer sauce, consider deglazing the pot with a splash of dry white wine or sherry after the garlic has cooked, before adding the water. This lifts any flavorful bits from the bottom of the pan.
- Using freshly shredded Gruyère and Parmesan is critical. Pre-shredded cheeses often contain anti-caking agents that can hinder smooth melting and lead to a grainy sauce.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more sauce over time, so you may need to add a splash of milk or broth when reheating to restore creaminess.
- Variations: For a vegetarian version, use vegetable broth instead of water and beef bouillon, and omit the Worcestershire sauce (or use a vegetarian-friendly alternative).
- Garnish options: While fresh parsley is classic, a sprinkle of toasted breadcrumbs or crispy fried onions can add a delightful textural contrast.
Frequently Asked Questions
Can I use other types of pasta?
Yes, short-cut pasta shapes like penne, rotini, or cavatappi work wonderfully in this dish. Ensure they are varieties that can cook directly in the sauce and absorb the flavors well.
What if my sauce gets too thick while cooking?
If the sauce becomes too thick before the pasta is fully cooked, simply add a bit more hot water or evaporated milk, a quarter cup at a time, until the desired consistency is reached.
Can I make this dish ahead of time?
This pasta is best enjoyed fresh, as the pasta will continue to absorb the sauce and become less creamy over time. However, you can caramelize the onions a day in advance to save time on the day of serving.
Nutrition Facts (Per Serving)
Calories: Approximately 650-700, Protein: 25-30g, Fat: 35-40g, Carbs: 60-65g (per serving, estimated based on 6 servings).
Allergy Information
Contains dairy (butter, evaporated milk, cheeses) and gluten (pasta, soy sauce). For a gluten-free version, use gluten-free short-cut pasta and tamari instead of soy sauce. Ensure Worcestershire sauce is also gluten-free if needed.
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