French Onion Creamy Pasta (Print Format)
Caramelized onions, creamy sauce, Gruyere and orecchiette combine for a cozy one-pot pasta bursting with umami.
# 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)
11 -
1 12-ounce 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 ounces freshly shredded Gruyere cheese
21 -
1/4 cup freshly shredded Parmesan cheese
22 -
Fresh parsley, for garnish (optional)
# Steps:
01 -
Melt butter in olive oil in a large Dutch oven over medium heat. Add onions, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until onions are caramelized and dark golden brown, about 30-35 minutes. Reduce heat and/or add more fat if onions start to scorch.
02 -
Once onions are caramelized, add garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds. Add water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk and add to the pot. Bring to a boil over high heat, then stir in beef bouillon, herbs, and seasonings.
03 -
Add pasta and reduce to a simmer over medium-high heat for 20-25 minutes, stirring often. Ensure the pasta remains in an even layer covered in liquid. If needed, add more water to keep pasta cooking evenly. The pasta should be al dente with some liquid remaining to form the sauce.
04 -
Remove from heat and stir in Gruyere cheese a handful at a time until melted. Follow with Parmesan and combine. Season with salt and pepper, and adjust sauce consistency by adding water or milk as needed. Garnish with fresh parsley, if desired.
# Tips:
01 -
Slicing onions evenly ensures uniform caramelization. Use a mandoline for precision.
02 -
Simmering times may vary based on pasta shape and thickness; adjust as needed.