Description

This Easy French Onion Pasta recipe combines rich, caramelized onions with creamy cheese and tender pasta for a comforting and flavorful meal. With a luscious sauce made from evaporated milk, herbs, and savory spices, this dish delivers the classic taste of French onion soup in pasta form. Perfect for a hearty weeknight dinner, it is simple to prepare yet impressive in flavor.

Ingredients

Scale

Sauce Base

3 tablespoons olive oil
2 tablespoons unsalted butter
3 large yellow onions, sliced into 1/8-inch rings
1/8 teaspoon salt
1/8 teaspoon pepper
4 garlic cloves, minced
Pinch to 1/4 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 tablespoon reduced sodium soy sauce
5 ½ cups water (or beef broth)
1 (12 oz) can evaporated milk
½ tablespoon cornstarch
2 tablespoons beef bouillon (omit if using broth)
1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
2 teaspoons fresh thyme, minced (or ¾ teaspoon dried)
½ teaspoon dried oregano
½ teaspoon paprika
½ teaspoon black pepper

Pasta & Cheese

1 pound short cut pasta (orecchiette recommended)
5 oz shredded Gruyere cheese
¼ cup shredded Parmesan cheese

Garnish

Fresh parsley for garnish (optional)

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Instructions

Caramelize Onions: Melt the butter in olive oil in a large Dutch oven over medium heat. Add the sliced onions, salt, and pepper. Cook, stirring occasionally, until the onions are dark golden and caramelized, about 30-35 minutes. Adjust the heat and add more fat if needed to prevent burning.
Add Aromatics and Sauces: Stir in the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook together for 30 seconds to release the aromas.
Create Sauce Base: Pour in 5 ½ cups of water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk to create a slurry, then add it to the pot. Bring the mixture to a boil. Stir in beef bouillon, parsley, thyme, oregano, paprika, and black pepper to enhance the flavor depth.
Cook Pasta: Once boiling, add the pasta to the pot. Reduce the heat to medium-high and simmer uncovered for 20-25 minutes, stirring frequently to prevent sticking. Cook until the pasta is al dente. Add additional water if the sauce becomes too thick.
Incorporate Cheeses: Remove the pot from heat. Gradually stir in the shredded Gruyere cheese handful by handful until melted and smooth. Then add the Parmesan cheese and mix thoroughly. Adjust seasoning as needed and add extra water or milk to achieve desired sauce consistency.
Serve: Serve the pasta hot, garnished with fresh parsley if desired, for an elegant finish.

Notes

Using beef broth instead of water adds more depth of flavor and eliminates the need for bouillon.
Adjust the amount of red pepper flakes to your preferred spice level.
Orecchiette pasta is recommended for the best texture but any short cut pasta will work.
If you want a vegetarian version, substitute beef bouillon with vegetable broth and omit Worcestershire sauce (or use a vegetarian alternative).
Make sure to stir frequently while cooking pasta in sauce to prevent sticking and ensure even cooking.
For extra creaminess, add a splash more evaporated milk or a tablespoon of cream at the end.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Stovetop
Cuisine: French-inspired