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
- 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.
- Add garlic, red pepper flakes, soy sauce, and Worcestershire sauce; cook 30 seconds.
- 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.
- 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.
- 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.
- 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
