French Onion Creamy Pasta (Printable Version)
Caramelized onions and creamy sauce combine perfectly with tender pasta and melted cheese.
# What You'll Need:
→ Fats and Oils
01 -
3 tablespoons olive oil
02 -
2 tablespoons unsalted butter
→ Vegetables and Aromatics
03 -
3 large yellow onions, sliced into 1/8 inch rings
04 -
4 garlic cloves, finely minced
05 -
1 tablespoon fresh parsley, minced
06 -
2 teaspoons fresh thyme, minced
→ Seasonings and Spices
07 -
1/8 teaspoon salt
08 -
1/8 teaspoon black pepper
09 -
1/2 teaspoon black pepper
10 -
Pinch to 1/4 teaspoon red pepper flakes
11 -
1/2 teaspoon dried oregano
12 -
1/2 teaspoon paprika
→ Sauces and Condiments
13 -
1 tablespoon Worcestershire sauce
14 -
1 tablespoon reduced sodium soy sauce
→ Liquids
15 -
5 1/2 cups water (may substitute with beef broth and omit bouillon)
16 -
11.5 fl oz can evaporated milk
→ Thickeners and Bouillon
17 -
1/2 tablespoon cornstarch
18 -
2 tablespoons beef bouillon granules or cubes (omit if using beef broth)
→ Pasta
19 -
16 ounces short cut pasta (such as orecchiette), uncooked
→ Cheese
20 -
5 ounces Gruyère cheese, freshly shredded
21 -
0.9 ounces Parmesan cheese, freshly grated
→ Garnish
22 -
Fresh parsley, chopped (optional)
# Step-by-Step Guide:
01 -
Heat olive oil and butter over medium heat in a large Dutch oven. Add sliced onions, salt, and black pepper. Cook, stirring occasionally, until onions are deeply caramelized and golden brown, about 30 to 35 minutes. Adjust heat and add oil or butter if onions begin to scorch.
02 -
Add minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce to caramelized onions. Sauté for 30 seconds until fragrant.
03 -
Pour water and half of the evaporated milk into the pot. Whisk cornstarch with remaining evaporated milk and stir into the mixture. Add beef bouillon, parsley, thyme, oregano, paprika, and black pepper. Increase heat to high and bring to a gentle boil.
04 -
Add uncooked pasta and reduce heat to medium-high. Simmer uncovered for 20 to 25 minutes, stirring regularly to prevent sticking. Add additional water if necessary to keep pasta submerged, ensuring an al dente texture with some liquid remaining for the sauce.
05 -
Remove from heat and gradually stir in Gruyère cheese, allowing it to melt between additions. Mix in Parmesan cheese until fully blended. Adjust seasoning with salt and pepper as needed. For a thinner sauce, add extra water or milk. Garnish with fresh parsley if desired before serving.
# Additional Notes:
01 -
For richer flavor, substitute water with beef broth and omit bouillon granules.