Description

This French Onion Pasta recipe combines the rich, caramelized flavors of classic French onion soup with hearty pasta. Slow-cooked onions are simmered in a savory broth infused with Worcestershire sauce, soy sauce, and aromatic herbs, then combined with pasta and melted Gruyere and Parmesan cheeses for a comforting, cheesy dish perfect for lunch or dinner.

Ingredients

Oil & Fat

3 tablespoons olive oil
2 tablespoons unsalted butter

Vegetables & Aromatics

3 large yellow onions, sliced into rings 1/8-inch thick (Mandoline recommended)
1/8 tsp salt
1/8 tsp pepper
4 garlic cloves, minced
pinch to 1/4 teaspoon red pepper flakes

Sauces & Seasonings

1 tablespoon Worcestershire sauce
1 tablespoon reduced sodium soy sauce
1/2 tablespoon cornstarch
2 tablespoons beef bouillon (granulated, base or cubes) (may omit and use beef broth instead of water)
1 tablespoon fresh parsley, minced (or 1 tsp dried)
2 teaspoons fresh thyme, minced (or 3/4 tsp dried)
1/2 tsp dried oregano
1/2 tsp paprika
1/2 tsp pepper

Liquids

5 1/2 cups water (may substitute beef broth and omit bouillon)
1 12 oz. can evaporated milk

Pasta & Cheese

1 pound short cut pasta, uncooked (I use orecchiette)
5 oz. freshly shredded Gruyere cheese
1/4 cup freshly shredded Parmesan cheese

Garnish

Fresh parsley for garnish (optional)

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Instructions

Caramelize the Onions: Melt the butter in olive oil in a large Dutch oven over medium heat. Add the sliced onions, salt, and pepper. Cook slowly, stirring occasionally, until the onions are deeply caramelized, about 30 to 35 minutes.
Add Aromatics and Sauces: Stir in the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the caramelized onions. Mix well to combine the flavors.
Add Liquids and Seasonings: Pour in the water (or beef broth if substituting) along with the beef bouillon, evaporated milk, cornstarch, fresh parsley, thyme, oregano, paprika, and additional pepper. Stir well and bring the mixture to a boil.
Cook the Pasta: Add the uncooked pasta directly to the boiling sauce. Reduce heat to maintain a gentle simmer and cook, stirring often, for 20 to 25 minutes or until the pasta is al dente and has absorbed the flavorful broth.
Finish with Cheese: Remove the pot from heat. Stir in the shredded Gruyere and Parmesan cheeses until melted and creamy. Taste and adjust seasoning with salt and pepper if needed.
Serve and Garnish: Portion the pasta into bowls and garnish with fresh parsley if desired. Serve immediately while warm.

Notes

You can substitute beef broth for water and omit the bouillon for a richer flavor.
Mandoline slicer is recommended for uniformly thin onion slices for even caramelization.
Use short cut pasta like orecchiette or shells to hold the sauce well.
Be attentive when cooking onions so they do not burn; stirring occasionally is key.
For a vegetarian version, omit Worcestershire sauce (contains anchovies) and replace beef bouillon with vegetable broth.