French Onion Creamy Pasta (Print-Friendly Version)
Creamy French onion pasta with caramelized onions, Gruyere, and pantry staples—all in one pot.
# What You’ll Need to Make This:
→ For the Onions
01 -
3 tablespoons olive oil
02 -
2 tablespoons unsalted butter
03 -
3 large yellow onions, sliced into 3 mm rings
04 -
1/8 teaspoon salt
05 -
1/8 teaspoon black pepper
→ For the Sauce
06 -
4 garlic cloves, finely minced
07 -
pinch to 1/4 teaspoon red pepper flakes
08 -
1 tablespoon Worcestershire sauce
09 -
1 tablespoon reduced sodium soy sauce
10 -
1.3 litres water (may substitute with beef broth and omit bouillon)
11 -
340 ml can evaporated milk
12 -
1/2 tablespoon cornstarch
13 -
2 tablespoons beef bouillon granules or cubes (omit if using beef broth)
14 -
1 tablespoon fresh parsley, minced or 1 teaspoon dried
15 -
2 teaspoons fresh thyme, minced or 0.75 teaspoon dried
16 -
1/2 teaspoon dried oregano
17 -
1/2 teaspoon paprika
18 -
1/2 teaspoon black pepper
→ To Finish
19 -
450 grams short cut pasta, uncooked (such as orecchiette)
20 -
140 grams Gruyère cheese, freshly shredded
21 -
25 grams Parmesan cheese, freshly grated
22 -
fresh parsley, chopped, for garnish (optional)
# How to Prepare:
01 -
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 caramelised and dark golden brown, about 30–35 minutes. Adjust the heat and add more butter or oil if onions begin to scorch.
02 -
Once onions are caramelised, add minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce. Sauté for 30 seconds until fragrant.
03 -
Pour in water and half of the evaporated milk. Whisk cornstarch with remaining evaporated milk and add to the pot. Stir in beef bouillon, parsley, thyme, oregano, paprika, and black pepper. Increase heat to high and bring the mixture to a gentle boil.
04 -
Add uncooked pasta to the boiling mixture. Reduce heat to medium-high and simmer uncovered for 20–25 minutes, stirring regularly to prevent sticking and ensure even cooking. If needed, add more water to keep pasta mostly submerged and achieve al dente texture. Some excess liquid should remain to form the sauce.
05 -
Remove the pan from the heat. Stir in Gruyère cheese a handful at a time, allowing each addition to melt. Add Parmesan and mix until fully blended. Adjust seasoning with additional salt and pepper if needed. For a looser sauce, mix in extra water or milk. Garnish with fresh parsley before serving if desired.
# Extra Tips:
01 -
Caramelising the onions slowly develops deep flavour and sweetness; avoid rushing this step for optimal results.
02 -
To expedite meal preparation, onions may be sliced and stored refrigerated up to two days in advance.
03 -
Leftovers keep well for up to five days when refrigerated; reheat gently with a splash of milk or water to restore creaminess.