Easy French Onion Pasta (Print Version)
# Ingredients:
→ For the onions
01 -
3 tablespoons olive oil
02 -
2 tablespoons unsalted butter
03 -
3 large yellow onions, sliced into rings 1/8-inch thick
04 -
1/8 teaspoon salt
05 -
1/8 teaspoon pepper
→ For the sauce
06 -
4 garlic cloves, minced
07 -
Pinch 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 12 oz. can 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 pepper
→ Add last
19 -
1 pound short-cut pasta, uncooked (e.g., orecchiette)
20 -
5 oz. freshly shredded Gruyere cheese
21 -
1/4 cup freshly shredded Parmesan cheese
22 -
Fresh parsley for garnish (optional)
# Instructions:
01 -
Melt butter in olive oil in a large Dutch oven over medium heat. Add onions, salt, and pepper. Cook, stirring occasionally, until onions are caramelized and dark golden brown, about 30-35 minutes. Reduce heat or add additional butter/olive oil if onions begin to scorch.
02 -
Once onions are caramelized, add garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds.
03 -
Add water, half of the evaporated milk, and stir. Whisk cornstarch with remaining evaporated milk and add to the pot. Increase heat to high and bring to a boil, stirring in beef bouillon, parsley, thyme, oregano, paprika, and pepper.
04 -
Once boiling, add the pasta. Reduce heat to a simmer over medium-high heat for 20-25 minutes, stirring often to prevent burning. If needed, add more water to ensure pasta cooks evenly and liquid remains for the sauce.
05 -
Remove the pan from heat. Gradually stir in Gruyere cheese until melted, followed by Parmesan. Taste and adjust seasoning with salt and pepper as needed. Add water or milk if a saucier texture is desired. Garnish with parsley if desired.
# Notes:
01 -
Onions can be sliced and stored in the refrigerator for up to two days. Cooked onions with other ingredients (except pasta and cheese) can be refrigerated until ready to boil.
02 -
Cool leftovers to room temperature and store in an airtight container in the refrigerator for up to 5 days. Reheat with a splash of water or milk for a saucier texture.