French Onion Pasta Dish (Printable Page)
# What You Need:
→ For the onions
01 -
3 tablespoons olive oil
02 -
2 tablespoons unsalted butter
03 -
3 large yellow onions, sliced into 1/8-inch thick rings (Mandoline recommended)
04 -
1/8 teaspoon salt
05 -
1/8 teaspoon black pepper
→ For the sauce
06 -
4 garlic cloves, minced
07 -
Up to 1/4 teaspoon red pepper flakes
08 -
1 tablespoon Worcestershire sauce
09 -
1 tablespoon reduced-sodium soy sauce
10 -
5 1/2 cups water (or substitute with beef broth and omit bouillon)
11 -
1 can (340 ml) evaporated milk
12 -
1/2 tablespoon cornstarch
13 -
2 tablespoons beef bouillon (granulated, base, or cubes)
14 -
1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
15 -
2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
16 -
1/2 teaspoon dried oregano
17 -
1/2 teaspoon paprika
18 -
1/2 teaspoon black pepper
→ To finish
19 -
450 g short cut pasta, uncooked (orecchiette recommended)
20 -
140 g freshly shredded Gruyere cheese
21 -
25 g freshly shredded Parmesan cheese
22 -
Fresh parsley for garnish (optional)
# How to Make It:
01 -
Heat olive oil and butter in a large Dutch oven over medium heat until butter melts. Add the sliced onions, salt, and pepper. Cook for 30-35 minutes, stirring occasionally, until onions develop a deep golden brown color and caramelized sweetness. Reduce heat if onions begin to burn and add a small amount of additional butter if needed.
02 -
When onions are fully caramelized, add minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce to the pot. Cook for 30 seconds until fragrant, stirring constantly to prevent garlic from burning.
03 -
Pour in water and half the evaporated milk. In a small bowl, whisk cornstarch with remaining evaporated milk until smooth, then add to the pot. Bring mixture to a boil while incorporating beef bouillon, herbs (parsley, thyme, oregano), paprika, and black pepper.
04 -
Add uncooked pasta directly to the boiling sauce. Reduce to medium-high heat and simmer uncovered for 20-25 minutes, stirring frequently to ensure even cooking and prevent sticking. Pasta should reach al dente texture while sauce thickens. Add small amounts of water if needed to maintain sauce consistency.
05 -
Remove pot from heat. Gradually add shredded Gruyere in small handfuls, stirring until completely melted before adding more. Once Gruyere is incorporated, stir in Parmesan cheese until sauce is smooth and velvety. Adjust seasoning with additional salt and pepper if needed.
06 -
Garnish with fresh parsley if desired. Serve immediately while hot and creamy.
# Helpful Tips:
01 -
Caramelized onions can be prepared up to two days in advance and refrigerated in an airtight container.
02 -
For meal prep, prepare everything except pasta and cheese, then refrigerate and complete cooking when ready to serve.
03 -
Flavor improves overnight as ingredients meld together.