Description
Are you ready to take your taste buds on a delicious adventure? Let’s talk about Irresistible French Onion Pasta! This dish is the epitome of comfort food, swirling together the sweet, caramelized flavors of onions and the gooey goodness of cheese into a pasta experience you won’t forget. Perfect for a cozy weeknight dinner or an impressive meal for friends, this recipe is a lifesaver that your family will love! So, grab your apron and let’s get cooking!
Ingredients
Scale
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into rings (1/8-inch thick)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 garlic cloves, minced
- Pinch to 1/4 teaspoon red pepper flakes (for an extra kick!)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 5 1/2 cups water
- 1 (12 oz) can evaporated milk
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon
- 1 tablespoon fresh parsley, minced
- 2 teaspoons fresh thyme, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 pound short cut pasta, uncooked
- 5 oz freshly shredded Gruyere cheese
- 1/4 cup freshly shredded Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Caramelizing the Onions: In a large Dutch oven, melt the butter and olive oil over medium heat. Toss in those gorgeous onion rings with your salt and pepper. Now, this is where the magic happens! Stir occasionally for about 30-35 minutes until your onions turn a luscious, dark golden brown. If they start to scorch, don’t freak out—just lower the heat or add a tad more butter. You’ve got this!
- Making the Sauce: Once your onions are a glorious caramelized mess, add minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce into the pot, cooking for about 30 seconds to unlock even more flavor. Pour in the water and half of the evaporated milk. In a small bowl, whisk the cornstarch with the remaining milk, and add this creamy mixture to the pot. Increase the heat and stir in the beef bouillon and all those fresh herbs—it’s going to smell heavenly!
- Cooking the Pasta: Ready for the pasta? Add it to the pot when the mixture is boiling! Reduce to a simmer, leaving it uncovered for 20-25 minutes. Stir frequently to keep it from burning. You want that pasta cooked to al dente perfection, with some lovely liquid leftover to keep things creamy.
- Cheesy Goodness: Off the heat, it’s time to stir in that Gruyere cheese, followed by the Parmesan, until everything is melted and wonderfully cheesy. Oh, the smell! Taste and adjust with salt and pepper to your liking. For those who want more creaminess, just splash in a bit more water or milk. Don’t forget to garnish with that fresh parsley for a pop of color!
Notes
- If the sauce looks a little lumpy, just remember: rustic is in! It’s all part of the charm of this homey dish.
- Got leftovers? Store them in an airtight container in the fridge. They’ll last about five days, but let’s be honest—you might devour it all in one sitting!
- Feel free to experiment with other cheeses if you’re feeling adventurous. A bit of mozzarella could make it extra melty!