French Onion Pasta (Printable Version)
Rich pasta with caramelized onions, Gruyere, Parmesan, and fragrant herbs creating a luscious meal.
# Ingredients Required:
→ Onions
01 -
45 ml olive oil
02 -
30 g unsalted butter
03 -
3 large yellow onions, sliced into 3 mm rings (mandoline recommended)
04 -
0.5 g salt
05 -
0.5 g black pepper
→ Sauce
06 -
4 garlic cloves, minced
07 -
0.25 g red pepper flakes
08 -
15 ml Worcestershire sauce
09 -
15 ml reduced sodium soy sauce
10 -
1.3 liters water (or beef broth as substitute)
11 -
354 ml evaporated milk
12 -
7 g cornstarch
13 -
20 g beef bouillon granules (optional if using beef broth)
14 -
15 ml fresh parsley, minced (or 1 tsp dried)
15 -
10 ml fresh thyme, minced (or ¾ tsp dried)
16 -
0.5 g dried oregano
17 -
0.5 g paprika
18 -
0.5 g black pepper
→ Final Additions
19 -
450 g short-cut pasta (e.g. orecchiette), uncooked
20 -
140 g Gruyere cheese, freshly shredded
21 -
30 g Parmesan cheese, freshly shredded
22 -
Fresh parsley for garnish (optional)
# Guide to Cooking:
01 -
In a large 6.5 L Dutch oven, melt butter in olive oil over medium heat. Add sliced onions, 0.5 g salt and 0.5 g black pepper. Cook, stirring occasionally, until caramelized and deep golden brown, about 30 to 35 minutes. Reduce heat and add more butter or oil if onions begin to scorch.
02 -
Add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the caramelized onions. Cook for 30 seconds to release aromas.
03 -
Pour in water and half of the evaporated milk. Whisk cornstarch with the remaining evaporated milk until smooth and add to the pot. Increase heat to high; bring to a boil. Stir in beef bouillon granules (or omit if using broth), fresh parsley, thyme, oregano, paprika, and pepper.
04 -
Once boiling, add pasta and reduce to a medium-high simmer. Cook uncovered for 20 to 25 minutes, stirring frequently to prevent sticking and ensuring pasta remains submerged in liquid. The pasta should be al dente and the liquid slightly reduced, forming the sauce. Adjust with additional water if necessary.
05 -
Remove from heat. Stir in Gruyere cheese gradually until fully melted, followed by Parmesan cheese until incorporated. Adjust seasoning with salt and pepper to taste. For a creamier consistency, add a splash of water or milk. Garnish with fresh parsley if desired.
# Extra Suggestions:
01 -
Use a mandoline to ensure even onion slices for consistent caramelization. Stir frequently during pasta cooking to avoid burning and allow even cooking.