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French Onion Pasta Recipe

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★★★★★

4.3 from 79 reviews

This French Onion Pasta recipe is a hearty and comforting dish that combines the rich, caramelized flavors of classic French onion soup with tender, perfectly cooked pasta. Slow-cooked onions, infused with garlic and savory seasonings, create a luscious sauce enriched with Gruyere and Parmesan cheeses. Ideal for a satisfying weeknight meal, this recipe offers a delicious twist on traditional pasta with the deep, savory notes of French onion flavors in every bite.

Ingredients

Scale

Vegetables and Aromatics

  • 3 large yellow onions, sliced into rings 1/8-inch thick (Mandoline recommended)
  • 4 garlic cloves, minced
  • 1 tablespoon fresh parsley, minced (or 1 tsp dried)
  • 2 teaspoons fresh thyme, minced (or 3/4 tsp dried)
  • fresh parsley for garnish (optional)

Fats and Oils

  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter

Seasonings and Sauces

  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • pinch to 1/4 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon reduced sodium soy sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper

Liquids and Broth

  • 5 1/2 cups water (may substitute beef broth and omit bouillon)
  • 1 12 oz. can evaporated milk
  • 2 tablespoons beef bouillon (granulated, base or cubes) (may omit if using beef broth instead of water)

Thickener

  • 1/2 tablespoon cornstarch

Pasta and Cheese

  • 1 pound short cut pasta, uncooked (recommended: orecchiette)
  • 5 oz. freshly shredded Gruyere cheese
  • 1/4 cup freshly shredded Parmesan cheese

Instructions

  1. Caramelize Onions: Melt the butter in olive oil in a large (7 quart) Dutch oven over medium heat. Add the sliced onions, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
  2. Cook Onions Until Caramelized: Stir occasionally and cook the onions slowly for about 30-35 minutes until they become caramelized and dark golden brown. Adjust heat or add more butter/olive oil if onions begin to scorch.
  3. Sauté Aromatics and Sauces: Once the onions are caramelized, add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds to release their flavors.
  4. Add Liquids and Seasonings: Pour in the water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk and add this mixture to the pot. Bring to a boil over high heat while stirring in beef bouillon and the fresh or dried herbs and spices (parsley, thyme, oregano, paprika, pepper).
  5. Cook Pasta: Once boiling, add the uncooked pasta and reduce heat to a medium-high simmer. Cook uncovered for 20-25 minutes or until pasta is al dente, stirring often to prevent sticking and ensuring pasta is covered by the liquid. Add more water if needed.
  6. Add Cheese and Final Seasoning: Remove the pot from heat. Stir in shredded Gruyere cheese a handful at a time until melted, then add Parmesan cheese and stir until melted. Taste and adjust seasoning with salt and pepper if desired. For a saucier pasta, stir in additional water or milk.
  7. Garnish and Serve: Garnish with fresh parsley if desired before serving warm.

Notes

  • Using beef broth instead of water enhances the depth of flavor and allows skipping the bouillon.
  • Maintain a low to medium heat during caramelization to avoid burning the onions.
  • Be patient while simmering pasta; stirring often prevents sticking and uneven cooking.
  • Gruyere and Parmesan cheeses provide a rich, nutty flavor profile complementing the savory sauce.
  • Adjust red pepper flakes to your preferred spice level.
  • Adding evaporated milk creates a creamy texture without overpowering the onion flavor.

Keywords: French onion pasta, caramelized onion pasta, Gruyere pasta recipe, comfort food pasta, stovetop pasta dish, savory cheese pasta

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