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Creamy French Onion Pasta with Caramelized Onions and Melted Gruyere Recipe

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3.9 from 1 review

This French Onion Pasta is a deliciously creamy one-pot meal that features deeply caramelized onions simmered in a savory sauce spiked with Worcestershire, soy sauce, and herbs. Luxuriously creamy without heavy cream, it’s a budget-friendly, pantry staple recipe that turns simple ingredients into an indulgent pasta dish with melted Gruyere and Parmesan cheeses. Perfectly versatile, it delivers complex sweetness and rich umami with every bite.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

For the Onions

  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 large yellow onions, sliced into 1/8-inch thick rings (mandoline recommended)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

For the Sauce

  • 4 garlic cloves, minced
  • Pinch to 1/4 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon reduced sodium soy sauce
  • 5 1/2 cups water (may substitute 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 if using beef broth)
  • 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
  • 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper

Add Last

  • 1 pound short cut pasta, uncooked (recommended: orecchiette)
  • 5 ounces freshly shredded Gruyere cheese
  • 1/4 cup freshly shredded Parmesan cheese
  • Fresh parsley for garnish (optional)

Instructions

  1. Caramelize Onions: In a large 7-quart Dutch oven, melt the unsalted butter in olive oil over medium heat. Add the sliced onions along with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook the onions, stirring occasionally to prevent burning, for about 30-35 minutes until they become deeply caramelized and dark golden brown. If the onions start to scorch, reduce the heat and add a little more butter or olive oil.
  2. Make the Sauce: Once the onions are caramelized, add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook and stir for about 30 seconds until fragrant.
  3. Add Liquids and Seasonings: Pour in the water and half of the evaporated milk. In a separate small bowl, whisk the cornstarch with the remaining evaporated milk until smooth, then add this mixture to the pot. Turn the heat to high and bring the mixture to a boil. Stir in the beef bouillon, fresh parsley, thyme, oregano, paprika, and pepper.
  4. Cook Pasta: Once boiling, add the uncooked pasta. Reduce heat to a medium-high simmer and cook uncovered for 20-25 minutes, stirring often to keep the pasta evenly coated and prevent sticking. Make sure the pasta is submerged in the liquid; push it down if needed. The pasta should be al dente with some liquid remaining to create a creamy sauce. Add more water as needed during cooking.
  5. Add Cheeses and Finish: Remove the pot from heat. Gradually stir in the shredded Gruyere cheese by handfuls until melted, then stir in the Parmesan cheese until smooth and creamy. Taste the dish and season with additional salt and pepper if desired. For a thinner sauce, stir in extra water or milk. Garnish with fresh parsley if preferred and serve immediately.

Notes

  • Using a mandoline for slicing onions thinly and evenly speeds up caramelization.
  • If you prefer a richer sauce, you can substitute part of the water with beef broth and omit the bouillon.
  • Do not rush the caramelization process; stirring occasionally over low-medium heat develops deep flavor.
  • You can swap out the Gruyere for other meltable cheeses like fontina or mozzarella for different flavors.
  • The recipe is very flexible – you can add cooked mushrooms or spinach for variation.
  • Make sure to stir the pasta regularly while cooking to avoid sticking or burning at the bottom of the pot.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French

Find it online: https://dishiary.com/creamy-french-onion-pasta-with-caramelized-onions-and-melted-gruyere-recipe/