Easy 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 (Mandoline recommended)
04 -
1/8 tsp EACH salt and pepper
→ For the Sauce
05 -
4 garlic cloves, minced
06 -
pinch-1/4 teaspoon red pepper flakes
07 -
1 tablespoon Worcestershire sauce
08 -
1 tablespoon reduced sodium soy sauce
09 -
5 1/2 cups water (may sub beef broth and omit bouillon)
10 -
1 12 oz. can evaporated milk
11 -
1/2 tablespoon cornstarch
12 -
2 tablespoons beef bouillon (granulated, base or cubes) (may omit and use beef broth instead of water)
13 -
1 tablespoon fresh parsley, minced (or 1 tsp dried)
14 -
2 teaspoons fresh thyme, minced (or 3/4 tsp dried)
15 -
1/2 tsp EACH dried oregano, paprika, pepper
→ Add Last
16 -
1 pound short cut pasta, uncooked (I use orecchiette)
17 -
5 oz. freshly shredded Gruyere cheese
18 -
1/4 cup freshly shredded Parmesan Cheese
19 -
fresh parsley for garnish (optional)
# Instructions:
01 -
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.
02 -
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.
03 -
Once the onions are caramelized, add the garlic, red pepper flakes, soy sauce and Worcestershire sauce and cook for 30 seconds.
04 -
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.
05 -
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 doesn't burn and pushing the pasta into an even layer so it's 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.
06 -
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.
# Notes:
01 -
The onions can be sliced and stored in an airtight container in the refrigerator for up to two days.
02 -
You can caramelize the onions and add the rest of the ingredients (except pasta and cheeses), cover and refrigerate. When ready to make, bring to a boil then continue with the recipe.
03 -
Let the pasta cool to room temperature. Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or stovetop, adding a splash of water or milk if you would like it saucier.