French Onion Pasta
This French Onion Pasta combines the rich, savory flavor of caramelized onions with creamy Gruyère cheese in a one-pot wonder. Inspired by the classic French soup, this pasta dish is hearty, comforting, and bursting with umami depth—perfect for cozy weeknight dinners or special gatherings.
Ingredients
For the Onions:
- 3 Tbsp olive oil
- 2 Tbsp unsalted butter
- 3 large yellow onions peeled and sliced into ⅛″ rings
- ⅛ tsp salt & ⅛ tsp black pepper
For the Sauce:
- 4 garlic cloves minced
- Pinch–¼ tsp red pepper flakes
- 1 Tbsp Worcestershire sauce
- 1 Tbsp reduced-sodium soy sauce
- 5½ cups water or beef broth
- 1 12 oz can evaporated milk divided
- ½ Tbsp cornstarch
- 2 Tbsp beef bouillon granules
- 1 Tbsp fresh parsley minced (or 1 tsp dried)
- 2 tsp fresh thyme minced (or ¾ tsp dried)
- ½ tsp each dried oregano paprika, black pepper
Add Last:
- 1 lb short-cut pasta orecchiette recommended
- 5 oz freshly shredded Gruyère
- ¼ cup freshly shredded Parmesan
- Fresh parsley for garnish optional
Instructions
- In a large Dutch oven, heat olive oil and butter over medium.
- Add onions, salt, and pepper; cook, stirring every few minutes, until deeply caramelized and dark golden, 30–35 min.
- Stir in garlic, red pepper flakes, soy sauce, and Worcestershire; cook 30 sec.
- Add water (or broth), bouillon, and ½ can evaporated milk; bring to a boil.
- Whisk remaining evaporated milk and cornstarch; stir in.
- See full steps with tips & photos → https://p4pd.org/french-onion-pasta/
Notes
- Make It Vegetarian: Use vegetable broth and omit the beef bouillon or use mushroom bouillon for a similar umami depth.
- Cheese Swap: Don’t have Gruyère? Use Swiss or mozzarella, but Gruyère is key for authentic French onion flavor.
- Storage: Keeps well in the fridge for up to 4 days. Reheat gently with a splash of broth or milk.
- Add Protein: Stir in shredded rotisserie chicken, sautéed mushrooms, or crispy bacon for added substance.