Description

This French Onion Pasta is a creamy, comforting one-pot dish that combines deeply caramelized onions with a rich, flavorful sauce enhanced by secret ingredients like Worcestershire and soy sauce. It is a pantry-friendly, budget-conscious recipe that delivers luxurious taste without heavy cream, making it perfect for a satisfying dinner.

Ingredients

Scale

Base Ingredients

3 tablespoons olive oil
2 tablespoons unsalted butter
3 large yellow onions, sliced into rings 1/8-inch thick
1/8 teaspoon salt
1/8 teaspoon 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 substitute beef broth, omitting bouillon)
1 12 oz. can evaporated milk
1/2 tablespoon cornstarch
2 tablespoons beef bouillon (granulated, base or cubes) (may omit if using beef broth)

Herbs and Spices

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 pepper

Pasta and Cheese

1 pound short cut pasta (such as orecchiette), uncooked
5 ounces freshly shredded Gruyere cheese
1/4 cup freshly shredded Parmesan cheese

Garnish

Fresh parsley for garnish (optional)

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Instructions

Caramelize Onions: Heat olive oil and butter in a large deep skillet or pot over medium heat. Add the sliced onions with salt and pepper. Cook, stirring frequently, for about 40 minutes until onions are deeply caramelized and golden brown.
Add Aromatics and Flavorings: Stir in minced garlic and red pepper flakes; cook for 1-2 minutes until fragrant. Then add Worcestershire sauce and reduced sodium soy sauce, stirring to combine and deepen the flavor base.
Create the Sauce: Pour in 5 1/2 cups of water and sprinkle in the beef bouillon granules (if using broth, omit bouillon). Bring to a gentle simmer.
Simmer Pasta: Add the uncooked pasta to the simmering liquid. Stir occasionally and cook for about 15-20 minutes until the pasta is tender and has absorbed much of the flavorful broth.
Thicken Sauce: In a small bowl, whisk together the evaporated milk and cornstarch until smooth. Slowly stir this mixture into the pasta and broth. Cook for an additional 5 minutes until the sauce thickens and becomes creamy.
Season with Herbs and Spices: Add minced fresh parsley, thyme, dried oregano, paprika, and pepper. Stir well to combine and adjust seasoning to taste.
Add Cheese: Remove the skillet or pot from heat and fold in the shredded Gruyere and Parmesan cheeses until melted and incorporated, creating a luscious creamy texture.
Garnish and Serve: Sprinkle with fresh parsley if desired and serve hot as a luxurious and comforting pasta dinner.

Notes

This recipe is versatile; you may substitute beef broth for the water and omit the bouillon for a richer flavor.
Using evaporated milk creates creaminess without heavy cream, making the dish lighter but still luxurious.
Gruyere cheese adds nuttiness and depth—feel free to experiment with other melting cheeses like mozzarella for a different flavor.
Caramelizing onions low and slow is key to develop the deep onion flavor; be patient and stir often to avoid burning.
For a vegetarian version, omit Worcestershire sauce and beef bouillon; use vegetable broth instead.
Using a mandoline ensures thin, even onion slices for consistent caramelization.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 7 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 4 g
Protein: 20 g
Cholesterol: 40 mg