One Pot French Onion Pasta (Print Version)
# Ingredients:
→ For the Onions
01 -
3 tablespoons olive oil
02 -
2 tablespoons unsalted butter
03 -
3 large yellow onions, sliced into rings 1/8-inch thick
04 -
1/8 teaspoon salt
05 -
1/8 teaspoon pepper
→ For the Sauce
06 -
4 garlic cloves, minced
07 -
Pinch to 1/4 teaspoon red pepper flakes
08 -
1 tablespoon Worcestershire sauce
09 -
1 tablespoon reduced sodium soy sauce
10 -
5 1/2 cups water (or sub beef broth and omit bouillon)
11 -
1 12 oz can evaporated milk
12 -
1/2 tablespoon cornstarch
13 -
2 tablespoons beef bouillon (granulated, base or cubes)
14 -
1 tablespoon fresh parsley, minced (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 pepper
→ Add Last
19 -
1 pound short cut pasta, uncooked (e.g., orecchiette)
20 -
5 ounces freshly shredded Gruyere cheese
21 -
1/4 cup freshly shredded Parmesan cheese
22 -
Fresh parsley for garnish (optional)
# Instructions:
01 -
Melt butter in olive oil in a large Dutch oven over medium heat. Add the onions, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until onions are caramelized and dark golden brown, about 30-35 minutes. Lower the heat and/or add additional butter or olive oil if onions start to scorch.
02 -
Once the onions are caramelized, add the garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Sauté for 30 seconds.
03 -
Add the water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk and add to the pot. Increase heat to high, stirring in beef bouillon, herbs, and seasonings. Bring to a boil.
04 -
Add the pasta once the liquid reaches a boil. Reduce to a simmer over medium-high heat for 20-25 minutes, stirring frequently to prevent sticking. Ensure the pasta is fully submerged in the liquid. Add water as needed if liquid level decreases.
05 -
Remove the pot from heat. Stir in the Gruyere cheese, one handful at a time, until melted. Follow with the Parmesan cheese. Adjust seasoning with salt and pepper to taste. If desired, add more water or milk for a saucier consistency. Garnish with fresh parsley before serving.