Description
Comforting french onion pasta combines classic French soup elements with hearty pasta for a rich culinary experience. Caramelized onions, gruyère cheese, and herbs create a deeply satisfying meal you’ll crave repeatedly.
Ingredients
Scale
- 1 lb (454 g) short cut pasta (orecchiette)
- 3 large yellow onions, sliced into rings ⅛-inch thick
- 4 cups water (may substitute beef broth)
- 12 oz (340 g) evaporated milk
- 5 oz (142 g) freshly shredded Gruyere cheese
- ¼ cup (25 g) freshly shredded Parmesan cheese
- 3 tbsps olive oil
- 2 tbsps unsalted butter
- 4 garlic cloves, minced
- 2 tbsps beef bouillon (granulated, base, or cubes)
- 1 tbsp Worcestershire sauce
- 1 tbsp reduced sodium soy sauce
- 1 tbsp fresh parsley, minced (or 1 tsp dried)
- 2 tsps fresh thyme, minced (or ¾ tsp dried)
- ½ tbsp cornstarch
- ¼ tsp red pepper flakes
- ½ tsp EACH dried oregano, paprika, pepper
- 1/8 tsp salt
- Fresh parsley for garnish (optional)
Instructions
- Caramelize Onions: Heat skillet over medium, drizzle olive oil, and layer thinly sliced onions. Gradually transform into rich, golden-brown state by stirring occasionally, about 15-20 minutes.
- Develop Aromatics: Integrate minced garlic, fresh thyme leaves, and kosher salt. Stir continuously until fragrant and slightly translucent, approximately 30-45 seconds.
- Deglaze and Build Base: Pour dry white wine, scraping pan to release deeply browned flavor bits. Add chicken or vegetable broth and uncooked pasta, ensuring ingredients are mostly submerged.
- Simmer and Reduce: Lower heat to medium-low, gently simmer while stirring intermittently. Cook until pasta reaches al dente and most liquid absorbs, around 10-12 minutes.
- Finish and Enrich: Remove from heat, swirl in heavy cream to create luxurious sauce. Fold in freshly grated Gruyère and Parmesan cheeses until completely melted and smooth.
- Season and Serve: Adjust seasoning with salt and freshly ground black pepper. Transfer to warm bowls, garnish with extra thyme leaves or chopped parsley for vibrant presentation.
Notes
- Caramelize Carefully: Take time to slowly brown onions without burning, stirring occasionally to develop deep, rich flavor complexity.
- Wine Selection Matters: Choose a dry white wine with good acidity to enhance the dish’s overall taste profile and deglaze the pan effectively.
- Liquid Ratio is Key: Ensure pasta is mostly submerged but not swimming to achieve perfect al dente texture without becoming mushy.
- Cheese Melting Technique: Remove pan from heat before adding cheese to prevent separation and create a smooth, creamy sauce that coats the pasta evenly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 505
- Sugar: 6 g
- Sodium: 460 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 48 mg