Description
One Pot French Onion Pasta combines the rich, savory flavors of caramelized onions with a creamy, cheesy sauce that clings perfectly to every bite of pasta. The Gruyere and Parmesan cheeses melt seamlessly, creating a luscious, comforting dish that’s both simple and indulgent.
Ingredients
FOR THE ONIONS
3 tablespoons olive oil
2 tablespoons unsalted butter
3 large yellow onions, sliced into rings 1/8-inch thick (Mandoline recommended)
1/8 tsp EACH salt and pepper
FOR THE SAUCE
4 garlic cloves, minced
pinch-1/4 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 tablespoon reduced sodium soy sauce
4 cups water (may sub beef broth and omit bouillon)
1 12 oz. can evaporated milk
1/2 tablespoon cornstarch
2 tablespoons beef bouillon (granulated, base or cubes) (may omit and use beef broth instead of water)
1 tablespoon fresh parsley, minced (or 1 tsp dried)
2 teaspoons fresh thyme, minced (or ¾ tsp dried)
1/2 tsp EACH dried oregano, paprika, pepper
ADD LAST
1 pound short cut pasta, uncooked (I use orecchiette)
5 oz. freshly shredded Gruyere cheese
1/4 cup freshly shredded Parmesan Cheese
fresh parsley for garnish (optional)
Instructions
CARAMELIZE ONIONS
Add onions: Melt butter in olive oil in a large (7 quart) Dutch oven over medium heat. Add the onions, ⅛ teaspoon salt and ⅛ teaspoon pepper.
Caramelize: Cook, stirring occasionally, until onions are caramelized and dark golden brown, about 30-35 minutes. Turn down the heat and/or add additional butter/olive oil if the onions start to scorch.
MAKE SAUCE:
Sauté garlic, etc.: Once the onions are caramelized, add the garlic, red pepper flakes, soy sauce and Worcestershire sauce and cook for 30 seconds.
Add liquids and seasonings: Add the water and half of the evaporated milk. Whisk the cornstarch with remaining evaporated milk and add to the pot. Increase heat to high to bring to a boil while you stir in the beef bouillon and remaining herbs and seasonings.
Boil pasta: Once boiling, add the pasta and reduce to a simmer over medium-high heat for 11-14 minutes (uncovered) OR until al dente, stirring often so the bottom doesn’t burn, then pushing the pasta into an even layer so it’s covered in liquid. The pasta should still have some excess liquid (that will become the sauce) once the pasta is done cooking.
Add cheeses: Remove the pan from the heat and stir in the Gruyere cheese a handful at a time until melted, followed by the Parmesan until melted. Taste and season with salt and pepper if desired. If you would like a saucier pasta, stir in additional water or milk. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 550