Description
A creamy and delicious one-pot pasta dish infused with the rich flavors of French onion soup.
Ingredients
Scale
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into 3 mm rings
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- Pinch to 1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 1375 ml water (may substitute beef broth and omit bouillon)
- 340 ml evaporated milk
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon granules or cubes (may omit if using beef broth)
- 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 freshly ground black pepper
- 450 grams uncooked short pasta, such as orecchiette
- 140 grams Gruyère cheese, freshly shredded
- 25 grams Parmesan cheese, freshly grated
- Fresh parsley, minced, for garnish (optional)
Instructions
- Heat olive oil and butter in a large Dutch oven over medium heat. Add sliced onions, salt, and pepper. Cook, stirring occasionally, until onions are deeply caramelized and dark golden, about 30 to 35 minutes. Adjust heat as necessary and add more oil or butter to prevent scorching.
- Add minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce to the caramelized onions. Sauté for 30 seconds, stirring constantly, until fragrant.
- Pour in water and half of the evaporated milk. In a small bowl, whisk the cornstarch into the remaining evaporated milk until smooth, then add to the pot. Stir in beef bouillon, parsley, thyme, oregano, paprika, and pepper. Raise heat to high and bring to a boil.
- Stir in uncooked pasta. Reduce to a simmer over medium-high heat and cook uncovered for 20 to 25 minutes, or until pasta is al dente. Stir often and ensure the pasta remains covered with liquid, adding water as needed. The mixture should retain some excess sauce at the end of cooking.
- Remove pot from heat. Gradually stir in Gruyère cheese until fully melted, then add Parmesan and mix until smooth. Adjust seasoning with salt and pepper to taste. For a creamier sauce, add a splash of water or milk. Garnish with fresh parsley if desired and serve immediately.
Notes
- This dish can be easily adjusted to accommodate vegetarian diets by using vegetable broth instead of beef broth.
- For a spicier kick, increase the amount of red pepper flakes.
- Leftovers can be stored in the fridge for up to 3 days.
- Reheat gently on the stovetop, adding a splash of milk or water to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg