Description

This French Onion Pasta recipe combines the rich, caramelized flavors of classic French onion soup with hearty pasta, creating a comforting and flavorful dish. Slowly cooked onions form the base of a creamy, savory sauce that simmers with herbs, beef broth, and a touch of heat before being tossed with tender pasta and melted Gruyere and Parmesan cheeses. Perfect for an elegant weeknight dinner or a cozy meal, it’s an easy way to enjoy the depth of French onion soup in pasta form.

Ingredients

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For the Onion Sauce

3 tablespoons olive oil
2 tablespoons unsalted butter
3 large yellow onions, sliced into 1/8-inch thick rings (Mandoline recommended)
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 1/2 cups water (may substitute with beef broth and omit bouillon)
1 12-ounce can evaporated milk
1/2 tablespoon cornstarch
2 tablespoons beef bouillon (granulated, base or cubes) (may omit if using beef broth)
1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon pepper

For the Pasta and Cheese

1 pound short cut pasta (such as orecchiette), uncooked
5 ounces freshly shredded Gruyere cheese
1/4 cup freshly shredded Parmesan cheese
Fresh parsley, for garnish (optional)

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Instructions

Caramelize onions: Melt the butter into olive oil in a large Dutch oven over medium heat. Add the sliced onions along with salt and pepper. Cook slowly, stirring occasionally, until the onions become deeply caramelized and golden brown, approximately 30 to 35 minutes. This slow cooking develops the rich, sweet flavor essential to the sauce.
Make the sauce: Add minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce to the caramelized onions. Stir to combine. Then add water (or beef broth), evaporated milk, beef bouillon (if using), cornstarch, and all the herbs and spices: parsley, thyme, oregano, paprika, and pepper. Increase heat and bring the mixture to a boil, stirring frequently to dissolve the bouillon and thicken the sauce.
Add and cook pasta: Once the sauce is boiling, add the uncooked pasta directly into the pot. Reduce heat to a simmer and cook uncovered, stirring often to prevent sticking, until the pasta is al dente—about 20 to 25 minutes. The pasta absorbs the flavorful sauce while cooking, creating a creamy one-pot dish.
Add cheeses and finish: Remove the pot from heat. Immediately stir in the shredded Gruyere and Parmesan cheeses until fully melted and incorporated into the sauce. Taste and adjust seasoning with salt and pepper if needed. Garnish generously with fresh parsley if desired, and serve hot.

Notes

Using a mandoline for slicing onions ensures even thickness and consistent caramelization.
If you prefer a dairy-free version, you can omit evaporated milk and use a plant-based alternative, but the creaminess may be reduced.
Be sure to stir frequently when cooking pasta in the sauce to prevent it from sticking to the bottom of the pot.
Substitute beef broth for water and omit the beef bouillon for a more robust onion soup flavor.
Fresh herbs add brightness but dried herbs work well if fresh are unavailable.
Gruyere cheese adds a nutty, melty texture; subbing with other melting cheeses like fontina is possible but will alter flavor.