Description

This Easy French Onion Pasta is a comforting and flavorful one-pot meal featuring caramelized onions and a creamy cheese sauce. Combining rich Gruyere and Parmesan cheeses with a hint of herbs and spices, this pasta dish delivers a perfect balance of savory depth and creamy texture. Ideal for weeknight dinners, it requires minimal prep and cooks in one pot for easy clean-up.

Ingredients

Scale

Base and Aromatics

3 tablespoons olive oil
2 tablespoons unsalted butter
3 large yellow onions, sliced into 1/8-inch rings
1/8 teaspoon salt
1/8 teaspoon pepper
4 garlic cloves, minced
Pinch to 1/4 teaspoon red pepper flakes

Seasonings and Liquids

1 tablespoon Worcestershire sauce
1 tablespoon reduced sodium soy sauce
5 ½ cups water (or beef broth)
1 (12 oz) can evaporated milk
½ tablespoon cornstarch
2 tablespoons beef bouillon (omit if using broth)

Herbs and Spices

1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
2 teaspoons fresh thyme, minced (or ¾ teaspoon dried)
½ teaspoon dried oregano
½ teaspoon paprika
½ teaspoon black pepper

Main Ingredients

1 pound short cut pasta (orecchiette recommended)
5 oz shredded Gruyere cheese
¼ cup shredded Parmesan cheese

Garnish

Fresh parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Caramelize Onions: Melt butter in olive oil in a large Dutch oven over medium heat. Add sliced onions, salt, and pepper. Cook, stirring occasionally, for 30-35 minutes until the onions are dark golden and caramelized. Adjust the heat or add more fat as needed to prevent burning and ensure even cooking.
Add Aromatics and Sauces: Stir in minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
Create Sauce Base: Pour in the water and half of the evaporated milk. Whisk the cornstarch into the remaining evaporated milk until smooth and then add to the pot. Bring the mixture to a boil. Stir in beef bouillon (if using water instead of broth), minced parsley, thyme, oregano, paprika, and black pepper until well combined.
Cook Pasta: Add the pasta to the boiling liquid. Reduce heat to medium-high and simmer uncovered for 20-25 minutes, stirring frequently to prevent sticking. Cook until pasta is al dente and most of the liquid is absorbed. Add additional water if necessary to maintain a saucy consistency.
Incorporate Cheeses: Remove the pot from heat. Gradually stir in the shredded Gruyere cheese, adding it handful by handful until fully melted and integrated into the sauce. Then stir in the Parmesan cheese. Taste and adjust seasoning as needed. If the sauce is too thick, add a bit more water or evaporated milk to reach your desired consistency.
Serve and Garnish: Serve the pasta hot, garnished with fresh parsley if desired for a touch of color and freshness.

Notes

Be patient during caramelization; low and slow cooking of onions develops the best flavor.
The choice of broth versus water will affect flavor; beef broth intensifies the onion and beefy notes.
Use freshly shredded Gruyere and Parmesan for better melting and flavor.
If you prefer a vegetarian version, substitute beef bouillon with vegetable broth and omit Worcestershire sauce or use a vegan alternative.
Adjust red pepper flakes to control heat level.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.