Description

This Easy French Onion Pasta is a comforting and creamy dish made with caramelized onions, pasta, and a rich sauce without relying on heavy cream. It’s a budget-friendly, one-pot meal that’s both filling and customizable.

Ingredients

3 tablespoons olive oil

2 tablespoons unsalted butter

3 large yellow onions, sliced into 1/8-inch thick rings

1/8 teaspoon each salt and 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 (or use beef broth and omit bouillon)

1 12 oz. can evaporated milk

1/2 tablespoon cornstarch

2 tablespoons beef bouillon (granulated, base, or cubes)

1 tablespoon fresh parsley, minced (or 1 teaspoon dried)

2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)

1/2 teaspoon each dried oregano, paprika, pepper

1 pound short cut pasta (e.g., orecchiette)

5 oz. freshly shredded Gruyere cheese

1/4 cup freshly shredded Parmesan cheese

Fresh parsley for garnish (optional)

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Instructions

Melt butter in olive oil in a large Dutch oven over medium heat. Add the onions, salt, and pepper.
Cook, stirring occasionally, until the onions are deeply caramelized and dark golden brown, about 30-35 minutes. Adjust the heat or add more butter/oil as needed.
Stir in garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for about 30 seconds.
Add the water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk and stir into the pot.
Increase the heat to bring the mixture to a boil. Add bouillon, parsley, thyme, oregano, paprika, and pepper.
Add the pasta and reduce to a simmer. Cook uncovered for 20-25 minutes, stirring often and ensuring pasta is submerged.
Remove from heat and stir in Gruyere cheese a handful at a time, then the Parmesan. Adjust seasoning to taste and add more water or milk if needed.
Garnish with fresh parsley if desired.

Notes

For a vegetarian version, use vegetable broth and omit the beef bouillon.
Feel free to switch cheeses like fontina or white cheddar for a different flavor.
For extra depth, add a splash of white wine during the caramelizing step.
Leftovers can be stored in an airtight container for up to 5 days in the fridge.
When reheating, add a splash of water or milk to loosen the sauce.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 9g
Sodium: 950mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 16g
Cholesterol: 35mg