Easy French Onion Pasta | SaraTasty
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Easy French Onion Pasta

Easy French Onion Pasta
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Why You’ll Love This Recipe

This dish captures the essence of classic French onion soup in a hearty pasta form. The long caramelization of onions builds deep flavor, while the use of evaporated milk creates a creamy texture without heavy cream. It’s all cooked in one pot, making cleanup easy, and it’s perfect for a satisfying weeknight meal or cozy weekend dinner.

ingredients

For the Onions

  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 large yellow onions, sliced into 1/8-inch rings (mandoline recommended)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

For the Sauce

  • 4 garlic cloves, minced
  • Pinch to 1/4 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon reduced sodium soy sauce
  • 5 ½ cups water (can substitute beef broth)
  • 1 (12 oz) can evaporated milk
  • ½ tablespoon cornstarch
  • 2 tablespoons beef bouillon (granulated or cubes; may omit if using beef broth)
  • 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
  • 2 teaspoons fresh thyme, minced (or ¾ teaspoon dried)
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon black pepper

Add Last

  • 1 pound short cut pasta, uncooked (orecchiette recommended)
  • 5 oz freshly shredded Gruyere cheese
  • ¼ cup freshly shredded Parmesan cheese
  • Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

directions

  1. Caramelize onions: Melt butter in olive oil in a large Dutch oven over medium heat. Add onions, salt, and pepper. Cook, stirring occasionally, until onions are dark golden brown and caramelized, about 30-35 minutes. Lower heat or add more butter/oil if onions start to scorch.
  2. Make sauce: Add garlic, red pepper flakes, soy sauce, and Worcestershire sauce to onions; cook 30 seconds.
  3. Add liquids and seasonings: Pour in water and half the evaporated milk. Whisk cornstarch with remaining evaporated milk, then add to pot. Bring to a boil, stirring in beef bouillon, parsley, thyme, oregano, paprika, and pepper.
  4. Cook pasta: Add pasta once boiling. Reduce heat to medium-high and simmer uncovered for 20-25 minutes or until pasta is al dente, stirring frequently to prevent burning and ensuring pasta is evenly submerged. Add water if needed to maintain liquid.
  5. Add cheeses: Remove from heat. Stir in Gruyere cheese handful by handful until melted, then add Parmesan until melted. Adjust salt and pepper to taste. Add extra water or milk for a saucier texture if desired.
  6. Serve: Garnish with fresh parsley if desired.

Servings and timing

  • Yield: 6 servings
  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 15 minutes

Variations

  • Substitute beef broth for water and omit bouillon for richer flavor.
  • Use other short pasta shapes like penne or rigatoni.
  • Add sautéed mushrooms or caramelized shallots for extra depth.
  • Use plant-based cheese and broth for a vegetarian option (omit Worcestershire sauce or use a vegan alternative).

storage/reheating

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheating: Warm gently on stovetop or microwave, adding a splash of water or milk if sauce has thickened.

FAQs

Can I use other types of onions?

Yellow onions are best for caramelizing, but sweet onions or Vidalia work well too.

How do I prevent the onions from burning?

Cook on medium-low heat, stir often, and add a bit more butter or oil if needed.

Can I use regular milk instead of evaporated milk?

Evaporated milk creates creaminess without heavy cream, but regular milk can be used with a thicker consistency expected.

Is this recipe gluten-free?

Use gluten-free pasta to make it gluten-free.

Can I make this dish vegan?

Use vegetable broth, vegan Worcestershire sauce, and dairy-free cheese alternatives.

How thick should the sauce be?

It should coat the pasta well but remain saucy; add water or milk if it becomes too thick.

What can I use if I don’t have Gruyere?

Swiss cheese or mozzarella can be substitutes, though flavor will vary.

Can I prepare this dish ahead of time?

Yes, but add cheese fresh when reheating for best texture.

How to keep pasta from sticking?

Stir frequently while cooking and ensure enough liquid is present.

Can I double this recipe?

Yes, use a larger pot and adjust cooking time as needed.

Conclusion

Easy French Onion Pasta is a comforting, flavorful one-pot meal with deeply caramelized onions, creamy sauce, and melty cheese. It’s perfect for those who love rich, savory dishes without heavy cream and want a satisfying, elegant dinner with minimal fuss.

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Easy French Onion Pasta

Easy French Onion Pasta

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  • Author: Chef Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Diet: Vegetarian
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Description

A comforting one-pot French Onion Pasta featuring deeply caramelized onions, a rich umami-packed creamy sauce made with evaporated milk, and melted Gruyere and Parmesan cheese. Elegant and easy without heavy cream.

Ingredients

3 tablespoons olive oil

2 tablespoons unsalted butter

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

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 ½ cups water (or beef broth)

1 (12 oz) can evaporated milk

½ tablespoon cornstarch

2 tablespoons beef bouillon (omit if using broth)

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

2 teaspoons fresh thyme, minced (or ¾ teaspoon dried)

½ teaspoon dried oregano

½ teaspoon paprika

½ teaspoon black pepper

1 pound short cut pasta (orecchiette recommended)

5 oz shredded Gruyere cheese

¼ cup shredded Parmesan cheese

Fresh parsley for garnish (optional)

Instructions

  1. Melt butter in olive oil in a large Dutch oven over medium heat. Add onions, salt, and pepper. Cook, stirring occasionally, until dark golden and caramelized (30-35 minutes). Adjust heat and fat as needed.
  2. Add garlic, red pepper flakes, soy sauce, and Worcestershire sauce; cook 30 seconds.
  3. Pour in water and half evaporated milk. Whisk cornstarch with remaining evaporated milk and add. Bring to boil. Stir in bouillon, parsley, thyme, oregano, paprika, and black pepper.
  4. Add pasta once boiling. Reduce heat to medium-high and simmer uncovered for 20-25 minutes, stirring frequently, until pasta is al dente. Add water if needed.
  5. Remove from heat. Stir in Gruyere cheese handful by handful until melted, then Parmesan. Adjust seasoning. Add extra water or milk for desired sauce consistency.
  6. Serve garnished with fresh parsley if desired.

Notes

Use beef broth instead of water and omit bouillon for richer flavor.

Substitute other short pasta shapes like penne or rigatoni.

Add sautéed mushrooms or caramelized shallots for extra depth.

For vegan, use vegetable broth, vegan Worcestershire sauce, and dairy-free cheese.

Stir frequently while cooking pasta to prevent sticking.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Pasta
  • Method: Caramelizing, simmering
  • Cuisine: French-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 450-500 kcal
  • Sugar: Approx. 6-7 g
  • Sodium: Approx. 800-1000 mg
  • Fat: Approx. 18-20 g
  • Saturated Fat: Approx. 9-11 g
  • Unsaturated Fat: Approx. 6-8 g
  • Trans Fat: 0 g
  • Carbohydrates: Approx. 55-60 g
  • Fiber: Approx. 3-4 g
  • Protein: Approx. 20-22 g
  • Cholesterol: Approx. 70-80 mg

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