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French Onion Pasta

Creamy French Onion Pasta: Ultimate Comfort in a Bowl

This Creamy French Onion Pasta combines the flavors of classic French onion soup in a pasta dish, making it an instant family favorite.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 12 ounces Short Pasta (Orecchiette suggested) Feel free to substitute with any favorite small pasta
  • 4 cups Water or Beef Broth Beef broth adds a richer flavor, but water works
For the Flavor Base
  • 2 tablespoons Olive Oil Can substitute with vegetable or canola oil
  • 2 tablespoons Unsalted Butter Use more olive oil for dairy-free option
  • 3 Yellow Onions Sliced, can substitute with Vidalia or Walla Walla
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper Adjust to taste
  • 4 cloves Garlic Minced
  • 1/2 teaspoon Crushed Red Pepper Flakes Omit if preferred milder
For the Creamy Sauce
  • 1/2 cup Evaporated Milk Heavy cream is a suitable alternative
  • 2 tablespoons Cornstarch Arrowroot flour can be used if gluten-free
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Low-Sodium Soy Sauce Mushroom soy sauce for vegetarian
For the Seasoning
  • 1 teaspoon Beef Bouillon Omit if using rich beef broth
  • 1 tablespoon Fresh Parsley Chopped
  • 1 teaspoon Fresh Thyme
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Ground Paprika
For the Finishing Touch
  • 1 cup Gruyere Cheese Shredded
  • 1/2 cup Parmesan Cheese Grated
  • Chopped Fresh Parsley (optional) For garnish

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Easy French Onion Pasta
  1. In a large Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Add 3 sliced yellow onions, seasoning with kosher salt and black pepper. Cook for about 30 to 35 minutes until caramelized and golden brown.
  2. Stir in 4 minced garlic cloves, 1/2 teaspoon of crushed red pepper flakes, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of low-sodium soy sauce. Sauté for an additional 30 seconds.
  3. Pour in 4 cups of water or beef broth and 1/2 cup of evaporated milk. Stir well to combine all ingredients.
  4. In a small bowl, whisk together 1 cup of evaporated milk with 2 tablespoons of cornstarch, then add to the pot, stirring until incorporated.
  5. Add 1 teaspoon of beef bouillon, chopped fresh parsley, fresh thyme, dried oregano, and ground paprika. Bring to a boil while stirring.
  6. Add 12 ounces of uncooked short pasta, lower the heat to a gentle simmer, and cook uncovered for about 20 to 25 minutes, stirring often.
  7. Remove from heat, stir in 1 cup of shredded Gruyere cheese until melted, followed by 1/2 cup of grated Parmesan cheese.
  8. Adjust seasoning if needed, serve in bowls, garnished with chopped fresh parsley.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 100IUVitamin C: 10mgCalcium: 25mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 4 days; flavors improve over time. For longer storage, freeze in a sealed container for up to 3 months. Reheat on the stovetop over low heat, adding a splash of milk or broth to restore creaminess.

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