Description
This cozy French Onion Pasta is a one-pot, ultra-creamy weeknight meal made with deeply caramelized onions, tender pasta, Gruyere, and rich umami flavor. No heavy cream needed—just simple ingredients, big comfort, and a velvety sauce everyone will love.
Ingredients
For the Onions
3 Tbsp olive oil
2 Tbsp unsalted butter
3 large yellow onions, sliced 1/8-inch thick
1/8 tsp salt
1/8 tsp pepper
For the Sauce
4 garlic cloves, minced
Pinch to 1/4 tsp red pepper flakes
1 Tbsp Worcestershire sauce
1 Tbsp reduced-sodium soy sauce
5 1/2 cups water (or beef broth; omit bouillon if using broth)
1 (12 oz) can evaporated milk
1/2 Tbsp cornstarch
2 Tbsp beef bouillon (granules, base, or cubes)
1 Tbsp fresh parsley, minced (or 1 tsp dried)
2 tsp fresh thyme, minced (or 3/4 tsp dried)
1/2 tsp dried oregano
1/2 tsp paprika
1/2 tsp pepper
Add Last
1 lb short pasta (orecchiette recommended)
5 oz freshly shredded Gruyere
1/4 cup freshly shredded Parmesan
Fresh parsley, for garnish (optional)
Instructions
Caramelize the onions:
Heat olive oil and butter in a large Dutch oven over medium heat. Add onions, salt, and pepper. Cook 30–35 minutes, stirring occasionally, until deeply caramelized and golden. Lower heat or add butter if browning too fast.Build the flavor base:
Stir in garlic, red pepper flakes, soy sauce, and Worcestershire. Cook 30 seconds until fragrant.Add liquids and seasonings:
Pour in the water and half the evaporated milk. Whisk cornstarch into remaining evaporated milk and add to pot. Bring to a boil over high heat, stirring in bouillon, herbs, and spices.Cook the pasta:
Add pasta once the mixture boils. Reduce to a simmer and cook uncovered for 20–25 minutes, stirring often. Add water if needed. Pasta should be al dente with some extra liquid remaining.Melt in the cheeses:
Remove from heat. Stir in Gruyere a handful at a time until fully melted, then add Parmesan. Adjust seasoning. Add water or milk for a saucier consistency.Serve:
Garnish with fresh parsley and enjoy warm.
Notes
Slice onions up to two days ahead.
To meal prep: fully caramelize onions and add sauce ingredients (except pasta and cheese). Refrigerate, then boil and finish as directed.
Leftovers keep 5 days in an airtight container; reheat with a splash of milk or water.
If sauce thickens too much, add liquid. If too thin, simmer longer.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Pasta
- Method: One-Pot, Stovetop
- Cuisine: American, French-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 9 g
- Sodium: 860 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg