Description
Rich and savory One Pot French Onion Pasta transforms the classic soup into a hearty pasta dish featuring caramelized onions, Gruyere and Parmesan cheeses in a flavorful broth-based sauce – all made in just one pot for maximum flavor and minimum cleanup.
Ingredients
Scale
- For the Onions
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into rings 1/8-inch thick (Mandoline recommended)
- 1/8 tsp salt
- 1/8 tsp pepper
- For the Sauce
- 4 garlic cloves, minced
- Pinch-1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 5 1/2 cups water (may sub beef broth and omit bouillon)
- 1 12 oz. can evaporated milk
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon (granulated, base or cubes)
- 1 tablespoon fresh parsley, minced (or 1 tsp dried)
- 2 teaspoons fresh thyme, minced (or ¾ tsp dried)
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp pepper
- Add Last
- 1 pound short cut pasta, uncooked (orecchiette recommended)
- 5 oz. freshly shredded Gruyere cheese
- 1/4 cup freshly shredded Parmesan Cheese
- Fresh parsley for garnish (optional)
Instructions
- Prepare Onions: Melt butter in olive oil in a large (7 quart) Dutch oven over medium heat. Add the onions, â…› teaspoon salt and â…› teaspoon pepper. This creates the foundation of flavor for your dish, combining the richness of butter with the fruity notes of olive oil to begin developing the caramelized onion flavor that makes French onion soup so beloved.
- Caramelize Onions: Cook, stirring occasionally, until onions are caramelized and dark golden brown, about 30-35 minutes. Turn down the heat and/or add additional butter/olive oil if the onions start to scorch. This slow caramelization process transforms the onions’ natural sugars, creating deep, complex flavors that form the heart of this dish. Be patient during this step – proper caramelization cannot be rushed.
- Add Aromatics: Once the onions are caramelized, add the garlic, red pepper flakes, soy sauce and Worcestershire sauce and cook for 30 seconds. These ingredients add umami depth and a subtle heat that complements the sweetness of the caramelized onions. The brief cooking time allows the garlic to bloom without burning while the sauces begin to meld with the onions.
- Create Sauce Base: Add the water and half of the evaporated milk. Whisk the cornstarch with remaining evaporated milk and add to the pot. Increase heat to high to bring to a boil while you stir in the beef bouillon and remaining herbs and seasonings. This step creates a rich, flavorful liquid that will cook the pasta and reduce to form your sauce. The cornstarch slurry helps thicken the sauce while the evaporated milk adds creaminess without curdling.
- Cook Pasta: Once boiling, add the pasta and reduce to a simmer over medium-high heat for 20-25 minutes (uncovered) OR until al dente, stirring often so the bottom doesn’t burn and pushing the pasta into an even layer so it’s covered in liquid. The pasta will cook directly in the flavorful broth, absorbing all the delicious flavors as it softens. When done, there should still be some excess liquid that will become your sauce.
- Finish with Cheese: Remove the pan from the heat and stir in the Gruyere cheese a handful at a time until melted, followed by the Parmesan until melted. Taste and season with salt and pepper if desired. If you would like a saucier pasta, stir in additional water or milk. Garnish with fresh parsley if desired. Adding the cheese off-heat prevents it from becoming stringy or separating, creating a smooth, creamy texture that coats every piece of pasta.
Notes
- For a deeper flavor, you can replace the water with beef broth (omit bouillon if doing so).
- Caramelizing onions properly takes time – resist the urge to increase heat to speed up the process.
- Orecchiette pasta works particularly well because its shape holds the sauce, but other short pasta shapes like penne, rotini, or shells work great too.
- For a vegetarian version, substitute vegetable broth/bouillon for the beef and check that your Worcestershire sauce is vegetarian.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of milk or broth.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: French-Italian Fusion
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 465
- Sugar: 8g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 45mg