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French Onion Pasta Easy Family Dinner Recipe

French Onion Pasta

French Onion Pasta combines all the rich, caramelized flavor of classic French onion soup with the creamy indulgence of pasta. Loaded with Gruyere and Parmesan, this one-pot meal is cozy, hearty, and full of savory depth — perfect for an elegant yet comforting dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American Fusion, French
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons Olive oil
  • 2 tablespoons Unsalted butter
  • 3 large Yellow onions, sliced into 1/8-inch rings
  • 0.125 teaspoon Salt
  • 0.125 teaspoon Black pepper
  • 4 cloves Garlic cloves, minced
  • 0.25 teaspoon Red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Reduced sodium soy sauce
  • 5.5 cups Water (or beef broth, if omitting bouillon)
  • 12 oz can Evaporated milk
  • 0.5 tablespoon Cornstarch
  • 2 tablespoons Beef bouillon (granulated, base, or cubes)
  • 1 tablespoon Fresh parsley, minced (or 1 tsp dried)
  • 2 teaspoons Fresh thyme, minced (or ¾ tsp dried)
  • 0.5 teaspoon Dried oregano
  • 0.5 teaspoon Paprika
  • 0.5 teaspoon Black pepper
  • 1 pound Short cut pasta (orecchiette recommended)
  • 5 oz Gruyere cheese, freshly shredded
  • 0.25 cup Parmesan cheese, freshly shredded
  • Fresh parsley, for garnish (optional)

Method
 

  1. Step 1: Caramelize the Onions
    Heat olive oil and butter in a large Dutch oven over medium heat. Add the sliced onions, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until onions are deeply golden and caramelized, about 30–35 minutes. Adjust heat or add more butter/oil if they start to scorch.
  2. Step 2: Build the Sauce Base
    Once onions are caramelized, add garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Sauté for 30 seconds until fragrant.
  3. Step 3: Add Liquids and Seasonings
    Pour in the water and half of the evaporated milk. In a small bowl, whisk cornstarch into the remaining evaporated milk and add to the pot. Bring to a boil, then stir in beef bouillon, parsley, thyme, oregano, paprika, and pepper.
  4. Step 4: Cook the Pasta
    Add the uncooked pasta. Reduce heat to medium-high and simmer uncovered for 20–25 minutes, stirring often to prevent sticking. Add more water if needed. The pasta should be al dente with a small amount of liquid left to form the sauce.
  5. Step 5: Add the Cheese
    Remove from heat. Stir in the Gruyere cheese, one handful at a time, until melted and creamy. Add the Parmesan cheese and stir until fully incorporated. Adjust consistency with a splash of milk or water if desired.
  6. Step 6: Garnish and Serve
    Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve warm for a comforting, cheesy delight.

Notes

For an extra flavor boost, use all beef broth instead of water and omit the bouillon. Stir the onions regularly during caramelization to prevent burning, and use freshly shredded Gruyere for the smoothest melt.