Description

This French Onion Pasta recipe is a luxurious, creamy one-pot meal that captures the rich, sweet flavor of deeply caramelized onions without using heavy cream. Featuring a perfectly balanced sauce with secret umami boosters like Worcestershire and soy sauce, it’s a budget-friendly pantry staple that serves six with maximum flavor and minimal fuss.

Ingredients

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Sauce and Aromatics

3 tablespoons olive oil
2 tablespoons unsalted butter
3 large yellow onions, sliced into 1/8-inch thick rings (Mandoline recommended)
1/8 teaspoon salt
1/8 teaspoon pepper
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 tablespoon reduced sodium soy sauce
5 1/2 cups water (may substitute beef broth and omit bouillon)
1 12 oz. can evaporated milk
1/2 tablespoon cornstarch
2 tablespoons beef bouillon (granulated, base or cubes) (may omit if using beef broth)
1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon pepper

Pasta and Cheese

1 pound short cut pasta, uncooked (oregchiette recommended)
5 ounces freshly shredded Gruyere cheese
1/4 cup freshly shredded Parmesan cheese

Garnish (optional)

Fresh parsley for garnish

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Instructions

Prepare the onions: Heat olive oil and butter in a large pot over medium heat. Add sliced onions, salt, and pepper. Stir frequently and caramelize the onions slowly until they are deeply golden brown, about 45 minutes, ensuring you don’t rush this step to develop full sweetness.
Add aromatics: Stir in minced garlic and red pepper flakes. Cook for 1 to 2 minutes until fragrant, then add Worcestershire sauce and soy sauce to build the umami flavor.
Create the broth: Pour in water (or beef broth), add beef bouillon if using water, and stir to combine. Bring the mixture to a simmer.
Simmer the sauce: Lower the heat and let the sauce simmer gently for 10 to 15 minutes, allowing flavors to meld and reduce slightly.
Mix the cornstarch and evaporated milk: In a small bowl, whisk cornstarch with the evaporated milk until smooth. Gradually stir this mixture into the simmering broth to thicken the sauce.
Cook the pasta: Add the uncooked pasta directly into the pot with the simmering sauce. Stir well and cook according to package instructions, typically around 12 to 15 minutes, until pasta is al dente and sauce has thickened.
Add herbs and cheese: Stir in fresh parsley, thyme, dried oregano, paprika, and pepper. Then fold in the shredded Gruyere and Parmesan cheeses until melted and creamy.
Finish and serve: Taste and adjust seasoning if needed. Garnish with fresh parsley if desired. Serve hot and enjoy this comforting, creamy French Onion Pasta!

Notes

This recipe uses no heavy cream, relying on evaporated milk and cornstarch for a creamy texture with less fat.
Be sure to caramelize onions slowly for the best flavor; don’t rush this process.
For a richer taste, substitute water with beef broth and omit beef bouillon.
Orecchiette pasta is recommended, but any short cut pasta like penne or rigatoni can be used.
Use freshly shredded cheeses for better melting and flavor compared to pre-shredded varieties.
Adjust spice level by varying the red pepper flakes to taste.
This dish is a one-pot meal, making cleanup easy and convenient.
Leftovers keep well refrigerated for up to 3 days and can be gently reheated with a splash of water or broth to loosen the sauce.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 8 g
Sodium: 620 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 59 g
Fiber: 4 g
Protein: 19 g
Cholesterol: 45 mg