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French Onion Pasta

Creamy French Onion Pasta That Will Make You Swoon

This One-Pot French Onion Pasta offers creamy umami-rich goodness with caramelized onions, ideal for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Orecchiette This pasta shape is perfect for holding onto the creamy sauce.
For the Aromatics
  • 2 medium Yellow Onions Essential for their sweet, caramelized flavor, sliced into 1/8-inch rings.
  • 4 cloves Garlic Adds depth; can substitute with garlic powder.
For the Broth
  • 4 cups Water Base for cooking the pasta.
  • 2 tablespoons Beef Bouillon Creates a flavorful base.
For the Creaminess
  • 1 cup Evaporated Milk Provides luxurious creaminess without curdling.
For Umami
  • 1 tablespoon Worcestershire Sauce Elevates the dish, adds depth.
  • 1 tablespoon Soy Sauce Opt for reduced-sodium for better salt control.
For the Herbs and Spices
  • 1 tablespoon Fresh Thyme Offers brightness; use dried herbs if needed.
  • 1 tablespoon Fresh Parsley Adds freshness; dried herbs are good alternatives.
  • 1 teaspoon Oregano Enhances flavor.
  • 1 teaspoon Paprika Adds nuanced flavor.
  • 1/2 teaspoon Red Pepper Flakes Adjust based on spice preference.
For the Cheese
  • 1 cup Gruyere Cheese Contributes sweet, nutty flavor; aged adds complexity.
  • 1/2 cup Parmesan Cheese Freshly grated for best melting and flavor.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for One-Pot French Onion Pasta
  1. Slice the yellow onions into 1/8-inch rings using a sharp knife or mandoline slicer for uniformity.
  2. In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the sliced onions and sauté them for about 30-35 minutes until caramelized.
  3. Stir in 4 minced garlic cloves along with a pinch of red pepper flakes, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of soy sauce. Cook for 30 seconds.
  4. Pour in 4 cups of water and add 2 tablespoons of beef bouillon. Whisk together 1 cup of evaporated milk with 1 tablespoon of cornstarch, then add to the skillet.
  5. Bring the liquid to a rolling boil. Add 12 ounces of orecchiette pasta and reduce the heat to a simmer. Cook for 11-14 minutes, stirring frequently.
  6. Remove from heat and stir in 1 cup of grated Gruyere cheese and 1/2 cup of freshly grated Parmesan cheese until melted.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 15mg

Notes

Ensure onions are cut into uniform rings for consistent caramelization. Use freshly grated cheese for best results.

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