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French Onion Pasta Recipe

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This French Onion Pasta is a pantry friendly, budget friendly, ONE POT wonder that’s luxuriously creamy WITHOUT any heavy cream! The onions are deeply caramelized (all you do is stir) then simmered with sauce spiked with a few secret ingredients for unparalleled complex sweetness and rich umami. This deceptively simple recipe is also wonderfully versatile – see post for variations!

Ingredients

Scale
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 large yellow onions, (sliced into rings 1/8-inch thick (Mandoline recommended))
  • 1/8 tsp EACH salt and pepper
  • 4 garlic cloves, (minced)
  • pinch-1/4 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon reduced sodium soy sauce
  • 5 1/2 cups water ((may sub 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 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 EACH dried oregano, paprika, pepper
  • 1 pound short cut pasta, (uncooked (I use orecchiette))
  • 5 oz. freshly shredded Gruyere cheese
  • 1/4 cup freshly shredded Parmesan Cheese
  • fresh parsley for garnish ((optional))

Instructions

  1. Add onions: Melt butter in olive oil in a large (7 quart) Dutch oven over medium heat. Add the onions, 1/8 teaspoon salt and 1/8 teaspoon pepper.
  2. Caramelize: Cook, stirring occasionally, until onions are caramelized and dark golden brown, about 30-35 minutes. Turn down the heat and/or add additional butter/olive oil if the onions start to scorch.
  3. Sauté garlic, etc. Once the onions are caramelized, add the garlic, red pepper flakes, soy sauce and Worcestershire sauce and cook for 30 seconds.
  4. Add liquids and seasonings: Add the water and half of the evaporated milk. Whisk the cornstarch with remaining evaporated milk and add to the pot. Increase heat to high to bring to a boil while you stir in the beef bouillon and remaining herbs and seasonings.
  5. Boil pasta: Once boiling, add the pasta and reduce to a simmer over medium-high heat for 20-25 minutes (uncovered) OR until al dente, stirring often so the bottom doesnt burn and pushing the pasta into an even layer so its covered in liquid. Once the pasta is done cooking, it should still have some excess liquid (that will become the sauce). *Simmering times may vary, so be patient and be prepared to add more water as needed.
  6. Add cheeses: Remove the pan from the heat and stir in the Gruyere cheese a handful at a time until melted, followed by the Parmesan until melted. Taste and season with salt and pepper if desired. If you would like a saucier pasta, stir in additional water or milk. Garnish with fresh parsley if desired.

Find it online: http://ingredientidea.com/french-onion-pasta-recipe/