Description
French onion pasta blends classic French flavors with comforting Italian technique, creating a rich, cheesy masterpiece. Caramelized onions and melted gruyère combine in a silky sauce that draws you into a delightful culinary experience.
Ingredients
Scale
Main Ingredients
- 3 large yellow onions, sliced into rings 1/8-inch thick
- 1 pound short cut pasta (orecchiette)
- 5 ounces freshly shredded Gruyere cheese
- ¼ cup freshly shredded Parmesan cheese
Cooking Fats and Liquids
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cups water
- 1 12-ounce can evaporated milk
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
Seasonings and Herbs
- 4 garlic cloves, minced
- 2 tablespoons beef bouillon
- 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
- 2 teaspoons fresh thyme, minced (or ¾ teaspoon dried)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ tablespoon cornstarch
- 1 pinch to ¼ teaspoon red pepper flakes
- Fresh parsley for garnish (optional)
Instructions
- Slice onions thinly and caramelize them in a large pot over medium-low heat, stirring occasionally until they turn a deep golden brown and develop a rich, sweet flavor, approximately 20-25 minutes.
- Introduce minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the caramelized onions. Sauté the mixture for 30 seconds to release their aromatic flavors.
- Pour water and half of the evaporated milk into the pot. In a separate small bowl, whisk the cornstarch with the remaining evaporated milk until smooth and lump-free.
- Increase the heat to high and add the cornstarch mixture, beef bouillon, and remaining herbs and seasonings. Stir continuously to prevent scorching and ensure even distribution of flavors.
- Once the liquid reaches a rolling boil, add the pasta and reduce the heat to medium-high. Simmer uncovered for 11-14 minutes, stirring frequently to prevent sticking and ensure even cooking.
- Gently push the pasta into an even layer, making sure it’s fully submerged in the liquid. The pasta should remain slightly saucy when fully cooked.
- Remove the pot from heat and gradually incorporate Gruyere cheese, stirring until completely melted. Follow with Parmesan cheese, continuing to stir until smooth and integrated.
- Taste the pasta and adjust seasoning with salt and pepper as needed. If a more liquid consistency is desired, stir in additional water or milk.
- Optionally, garnish with freshly chopped parsley for a burst of color and fresh herb flavor before serving.
Notes
- Caramelizing onions takes patience, developing deep, rich flavor that transforms this pasta dish from ordinary to extraordinary.
- Stirring frequently prevents burning and ensures even cooking, creating a golden-brown base for the sauce.
- Cornstarch acts as a thickening agent, helping to create a luxurious, creamy texture without separating the sauce.
- Choosing the right pasta shape matters – use short, sturdy varieties like penne or rotini that hold sauce beautifully.
- Gruyere and Parmesan cheeses deliver complex, nutty undertones that elevate the overall taste profile of the dish.
- Adding fresh parsley at the end provides a bright, fresh contrast to the rich, deep flavors of the caramelized onions and cheeses.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg