French Onion Creamy Pasta (Print Version)
Tender pasta smothered in sweet onions, hearty sauce, and melty Gruyere for a cozy French-inspired meal.
# Ingredients:
→ For the onions
01 -
3 tablespoons olive oil
02 -
2 tablespoons unsalted butter
03 -
3 large yellow onions, sliced into 1/8-inch thick rings
04 -
1/8 teaspoon kosher salt
05 -
1/8 teaspoon ground black pepper
→ For the sauce
06 -
4 garlic cloves, minced
07 -
1/4 teaspoon red pepper flakes
08 -
1 tablespoon Worcestershire sauce
09 -
1 tablespoon reduced sodium soy sauce
10 -
5 1/2 cups water
11 -
12 ounces evaporated milk
12 -
1/2 tablespoon cornstarch
13 -
2 tablespoons beef bouillon granules or paste (or 2 cubes, may omit if using beef broth)
14 -
1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried)
15 -
2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
16 -
1/2 teaspoon dried oregano
17 -
1/2 teaspoon paprika
18 -
1/2 teaspoon ground black pepper
→ To finish
19 -
1 pound short-cut pasta, uncooked (orecchiette recommended)
20 -
5 ounces Gruyere cheese, freshly shredded
21 -
1/4 cup Parmesan cheese, freshly shredded
22 -
Fresh parsley, chopped, for garnish (optional)
# Steps:
01 -
Melt unsalted butter with olive oil in a large Dutch oven over medium heat. Add the sliced onions, kosher salt, and black pepper. Cook, stirring occasionally, until the onions are deep golden brown and caramelized, about 30 to 35 minutes. Reduce heat or add additional butter or oil if onions begin to scorch.
02 -
Once the onions are caramelized, add minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce. Sauté for 30 seconds to release aromas.
03 -
Pour in 5 1/2 cups water and half of the evaporated milk. In a small bowl, whisk the cornstarch into the remaining milk and add to the pot. Stir in beef bouillon, chopped parsley, minced thyme, oregano, paprika, and black pepper. Increase heat to bring mixture to a boil.
04 -
Add the uncooked pasta to the pot once the mixture reaches a boil. Reduce heat to a gentle simmer and cook uncovered for 20 to 25 minutes, stirring often to prevent sticking, until pasta is al dente. Ensure the pasta remains covered with liquid and add additional water if needed.
05 -
Remove the pot from heat. Gradually stir in Gruyere cheese by handfuls, melting between additions. Stir in Parmesan cheese until fully melted. Season with salt and black pepper to taste. If a looser sauce is desired, blend in extra water or milk. Garnish with chopped fresh parsley if desired.
# Notes:
01 -
Caramelizing onions thoroughly enhances the sweetness and depth of the dish; patience at this stage yields optimal results.
02 -
For richer flavor, substitute some or all water with beef broth and omit bouillon.