Description
French onion pasta brings rustic French flavors into a simple, comforting dish. Rich caramelized onions meld with creamy cheese and tender pasta, creating a soul-warming meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein and Cheese:
- 5 ounces (142 grams) freshly shredded Gruyere cheese
- ¼ cup (25 grams) freshly shredded Parmesan cheese
Main Ingredients:
- 1 pound (454 grams) short cut pasta (orecchiette)
- 3 large yellow onions, sliced into rings ⅛-inch thick
- 4 cups water (may substitute beef broth)
- 1 (12 ounces / 340 grams) can evaporated milk
Seasonings and Additional Ingredients:
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons beef bouillon (granulated, base, or cubes)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
- 2 teaspoons fresh thyme, minced (or ¾ teaspoon dried)
- ½ tablespoon cornstarch
- ¼ teaspoon red pepper flakes
- ½ teaspoon EACH dried oregano, paprika, pepper
- ⅛ teaspoon salt
- Fresh parsley for garnish (optional)
Instructions
- Warm a large 12-inch (30.5 centimeters) skillet or Dutch oven over medium heat, drizzling of olive oil across the cooking surface.
- Layer thinly sliced onions evenly across the pan, allowing them to soften and gradually transform into a rich, golden-brown caramelized state, stirring occasionally to prevent burning (approximately 15-20 minutes).
- Introduce minced garlic, fresh thyme leaves, and a pinch of kosher salt, stirring continuously for 30-45 seconds until the aromatics become fragrant and slightly translucent.
- Pour in dry white wine, scraping the bottom of the pan to release any deeply browned flavor bits, creating a flavorful liquid base.
- Add chicken or vegetable broth and uncooked pasta, ensuring the pasta is mostly submerged in the liquid.
- Reduce heat to medium-low and gently simmer, stirring intermittently to prevent pasta from sticking, until the pasta reaches an al dente texture and most liquid has been absorbed (roughly 10-12 minutes).
- Remove the pan from heat and swirl in heavy cream, creating a luxurious sauce that coats the pasta.
- Fold in freshly grated Gruyère and Parmesan cheeses, stirring until the cheese melts completely and creates a smooth, creamy consistency.
- Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.
- Serve immediately in warm bowls, garnishing with extra thyme leaves or chopped parsley for a vibrant touch.
Notes
- Caramelizing onions slowly develops a deep, sweet flavor that transforms this simple pasta into a restaurant-worthy dish.
- Deglazing the pot with white wine captures all the delicious browned bits, adding complexity to the sauce.
- Choose a short pasta like rigatoni or penne to help capture the creamy, cheesy sauce in every bite.
- Gruyère cheese brings a nutty, rich undertone that perfectly complements the caramelized onions and creates a luxurious texture.
- Feel free to garnish with fresh thyme or chopped parsley for a pop of color and fresh herb flavor.
- Leftovers can be gently reheated with a splash of broth to restore the creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 710 kcal
- Sugar: 8g
- Sodium: 1500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 90g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg