Description
This French Onion Creamy Pasta combines deeply caramelized onions with a rich, cheesy sauce infused with herbs and a hint of umami from Worcestershire and soy sauce. The short cut pasta simmers directly in the flavorful mixture until perfectly al dente, making a comforting and elegant dish that’s both hearty and creamy.
Ingredients
Scale
Base
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into 3 mm rings
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 4 garlic cloves, finely minced
- Pinch to 1/4 teaspoon red pepper flakes
Seasonings & Liquids
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 1.3 liters water (may substitute with beef broth and omit bouillon)
- 340 ml can evaporated milk
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon granules or cubes (omit if using beef broth)
Herbs & Spices
- 1 tablespoon fresh parsley, minced or 1 teaspoon dried
- 2 teaspoons fresh thyme, minced or 0.75 teaspoon dried
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
Main Ingredients
- 450 grams short cut pasta, uncooked (such as orecchiette)
- 140 grams Gruyère cheese, freshly shredded
- 25 grams Parmesan cheese, freshly grated
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Caramelize the onions: Heat olive oil and butter in a large Dutch oven over medium heat. Add the sliced onions along with salt and pepper. Cook, stirring occasionally, for about 30–35 minutes until the onions are deeply caramelized and dark golden brown. Adjust heat as needed and add more butter or oil if the onions start to scorch to ensure even caramelization.
- Sauté aromatics and sauces: Once the onions are caramelized, add the minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce. Sauté this mixture for about 30 seconds until fragrant, allowing the flavors to meld.
- Add liquids and seasonings: Pour in the water and half of the evaporated milk. In a separate small bowl, whisk the cornstarch with the remaining evaporated milk until smooth, then add it to the pot to thicken the sauce. Stir in the beef bouillon granules, fresh or dried parsley, thyme, oregano, paprika, and black pepper. Increase the heat to high and bring the mixture to a gentle boil to activate the bouillon and thicken the sauce slightly.
- Cook the pasta: Add the uncooked short cut pasta directly into the boiling mixture. Reduce the heat to medium-high and simmer uncovered for 20–25 minutes, stirring regularly to prevent the pasta from sticking and to ensure even cooking. If the liquid reduces too quickly and the pasta is not yet tender, add more water a little at a time to keep the pasta mostly submerged. Some excess liquid should remain to form a creamy sauce consistency once cooking is complete.
- Finish with cheese and garnish: Remove the Dutch oven from heat. Stir in the Gruyère cheese gradually, a handful at a time, allowing each addition to melt completely into the sauce. Add the Parmesan cheese and mix thoroughly until fully blended. Taste and adjust seasoning with additional salt and pepper as needed. For a thinner sauce, stir in a little extra water or milk. Garnish the dish with chopped fresh parsley before serving if desired.
Notes
- Use beef broth instead of water and omit the bouillon for a richer flavor.
- Stir the pasta regularly while simmering to prevent sticking and ensure even cooking.
- Adjust the amount of red pepper flakes to control heat level.
- If the sauce is too thick after cooking, add a splash of water or milk to loosen it.
- Gruyère can be replaced with other melting cheeses like Emmental or Fontina for variation.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop with some added liquid.
