Description

This French Onion Creamy Pasta combines the rich, deep flavors of caramelized onions with a luscious, cheesy sauce made from evaporated milk and Gruyère. The pasta cooks directly in the flavorful broth, creating a comforting one-pot dish perfect for a cozy meal. Enhanced with fresh herbs and a touch of Worcestershire and soy sauce, this recipe elevates classic French onion flavors to a hearty pasta dinner.

Ingredients

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

Flavorings

4 garlic cloves, finely minced
pinch to 1/4 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 tablespoon reduced sodium soy sauce

Liquid & Thickener

1.3 liters water (may substitute with beef broth and omit bouillon)
340 ml can evaporated milk
1/2 tablespoon cornstarch

Bouillon and Herbs

2 tablespoons beef bouillon granules or cubes (omit if using beef broth)
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

Pasta and Cheese

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, for garnish (optional)

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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, until the onions are deeply caramelized and dark golden brown, approximately 30 to 35 minutes. Adjust the heat as needed and add more butter or oil if the onions start to scorch to ensure even caramelization.
Sauté Aromatics and Add Sauces: Once the onions are caramelized, add the finely minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce to the pot. Sauté for about 30 seconds until fragrant, stirring constantly to combine all the flavors.
Create the Broth and Sauce Base: Pour in the water along with half of the evaporated milk. In a separate bowl, whisk cornstarch with the remaining evaporated milk until smooth, then add this mixture to the pot. Stir in the beef bouillon granules or cubes along with the minced parsley, thyme, oregano, paprika, and black pepper. Turn the heat up to high and bring the mixture to a gentle boil.
Cook the Pasta: Add the uncooked pasta directly into the boiling broth. Reduce the heat to medium-high and let it simmer uncovered for 20 to 25 minutes, stirring regularly to prevent the pasta from sticking to the bottom and to ensure even cooking. If the pasta becomes exposed, add additional water as needed to keep it mostly submerged and achieve an al dente texture. The mixture should retain some excess liquid to form a sauce.
Finish with Cheese and Seasoning: Remove the pot from the heat. Gradually stir in the Gruyère cheese a handful at a time, allowing each addition to melt completely before adding more. Then fold in the Parmesan cheese until fully blended. Taste and adjust seasoning by adding more salt and pepper if necessary. For a creamier or thinner sauce, add extra water or milk to reach your preferred consistency.
Garnish and Serve: If desired, sprinkle freshly chopped parsley on top before serving to add a fresh herbal note and brighten the dish’s presentation.

Notes

Use beef broth instead of water and omit the bouillon granules for a richer flavor.
Maintain medium heat while simmering pasta to avoid overcooking or burning the bottom.
Stir frequently during pasta cooking to prevent sticking and ensure even texture.
Adjust the amount of water if the sauce becomes too thick; aim for a creamy consistency.
Gruyère and Parmesan can be substituted with other melting cheeses like fontina or mozzarella, though the flavor will differ.
For a vegetarian version, substitute beef bouillon and Worcestershire sauce with vegetarian alternatives and use vegetable broth.