Description

This French Onion Pasta recipe brings the deep, rich flavors of classic French onion soup into a comforting pasta dish. Slow-cooked caramelized onions combined with a savory, cheesy broth create a luscious sauce that simmers with pasta to absorb every delicious bite. Topped with melted Gruyere and Parmesan cheeses and fresh herbs, this meal is perfect for a cozy dinner that delights with bold, layered flavors.

Ingredients

Scale

For the Onion Sauce

3 tablespoons olive oil
2 tablespoons unsalted butter
3 large yellow onions, sliced into 1/8-inch rings (Mandoline recommended)
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 1/2 cups water (may substitute beef broth and omit bouillon)
2 tablespoons beef bouillon (granulated, base, or cubes) (may omit if using beef broth)
1 12 oz. can evaporated milk
1/2 tablespoon cornstarch
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 pepper

For the Pasta and Topping

1 pound short cut pasta (orecchiette recommended)
5 ounces freshly shredded Gruyere cheese
1/4 cup freshly shredded Parmesan cheese
Fresh parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

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 deeply caramelized and golden brown, about 30 to 35 minutes, which builds the dish’s rich flavor base.
Make Sauce: Stir in the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the caramelized onions. Add water (or beef broth), beef bouillon (if using water), evaporated milk, cornstarch, fresh herbs (parsley, thyme), dried oregano, paprika, and pepper. Bring the mixture to a rolling boil to meld all the flavors and create the savory sauce.
Boil Pasta: Add the uncooked pasta directly into the boiling sauce and reduce the heat to a simmer. Cook, stirring often, for 20 to 25 minutes or until the pasta is al dente and has absorbed much of the flavorful broth.
Add Cheeses: Remove the pot from heat. Stir in the shredded Gruyere and Parmesan cheeses until fully melted and incorporated, creating a creamy, cheesy finish. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley if desired before serving.

Notes

Mandaline slicing helps achieve uniformly thin onion rings for even caramelization.
Using evaporated milk and cornstarch thickens the sauce while adding creaminess without heavy cream.
The recipe can be made with beef broth instead of water and bouillon for richer flavor.
Orecchiette or other small, short cut pasta works best to catch the sauce.
Stir frequently when cooking pasta in sauce to prevent sticking and ensure even cooking.
For a vegetarian version, omit Worcestershire sauce or use a vegetarian alternative and replace beef bouillon with vegetable bouillon.

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