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French Onion Pasta Recipe

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★★★★★

4.8 from 53 reviews

This French Onion Pasta recipe transforms the classic flavors of French onion soup into a hearty, comforting pasta dish. Caramelized onions form a rich base, combined with savory Worcestershire and soy sauces, simmered with short-cut pasta in a flavorful broth, and finished with melted Gruyere and Parmesan cheeses.

Ingredients

Scale

For the Onion Base

  • 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 black pepper
  • 4 garlic cloves, minced
  • Pinch to 1/4 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon reduced sodium soy sauce

For the Broth and Seasoning

  • 5 1/2 cups water (or substitute with beef broth, omitting beef bouillon)
  • 1 12 oz. can evaporated milk
  • 1/2 tablespoon cornstarch
  • 2 tablespoons beef bouillon (granulated, base or cubes; 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 black pepper

Pasta and Cheese

  • 1 pound short cut pasta (such as orecchiette), uncooked
  • 5 oz. freshly shredded Gruyere cheese
  • 1/4 cup freshly shredded Parmesan cheese
  • Fresh parsley for garnish (optional)

Instructions

  1. Caramelize Onions: Melt the butter in olive oil in a large 7-quart Dutch oven over medium heat. Add the sliced onions along with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, for about 30–35 minutes until the onions become caramelized and dark golden brown. Reduce heat or add more butter/olive oil if onions start to scorch.
  2. Sauté Garlic and Seasonings: Once onions are caramelized, add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds, stirring constantly to combine the flavors.
  3. Prepare the Broth: Add the water and half of the evaporated milk to the pot. In a separate bowl, whisk the cornstarch with the remaining evaporated milk until smooth, then add this mixture to the pot. Increase the heat to high and bring to a boil. Stir in the beef bouillon along with fresh parsley, thyme, oregano, paprika, and pepper to combine the herbs and seasonings.
  4. Cook the Pasta: When the mixture reaches a boil, add the uncooked pasta and reduce the heat to medium-high to maintain a simmer. Cook uncovered, stirring often and spreading the pasta evenly in the liquid, for 20–25 minutes or until the pasta is al dente. The pasta should absorb most of the liquid but leave some sauce behind. Add more water if needed to keep the pasta submerged.
  5. Add Cheeses and Finish: Remove the pot from heat. Gradually stir in the shredded Gruyere cheese a handful at a time until melted. Then add the Parmesan cheese until fully melted. Taste the pasta and season with additional salt and pepper if desired. For a saucier dish, stir in more water or milk as preferred. Garnish with fresh parsley before serving.

Notes

  • You can substitute water with beef broth and omit beef bouillon for a richer flavor.
  • Using a mandoline to slice onions evenly aids in uniform caramelization.
  • Keep stirring the pasta as it cooks to prevent it from sticking and burning on the bottom.
  • Adjust liquid amounts if you prefer your pasta more or less saucy.
  • Gruyere provides a creamy melt and nuttiness; you can experiment with other melting cheeses if desired.

Keywords: French onion pasta, caramelized onion pasta, Gruyere pasta, comfort food, one pot pasta, Dutch oven pasta

Find it online: https://annakocht.com/french-onion-pasta-recipe/