French Onion Pasta Creamy Onepot (Print-Friendly Version)

Creamy pasta with caramelized onions, Gruyere, and herbs in a satisfying one-pot meal.

# What You’ll Need to Make This:

→ 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 fine sea salt
05 - 1/8 teaspoon freshly ground black pepper

→ Sauce

06 - 4 garlic cloves, minced
07 - Pinch to 1/4 teaspoon red pepper flakes
08 - 1 tablespoon Worcestershire sauce
09 - 1 tablespoon reduced sodium soy sauce
10 - 1375 ml water (may substitute beef broth and omit bouillon)
11 - 340 ml evaporated milk
12 - 1/2 tablespoon cornstarch
13 - 2 tablespoons beef bouillon granules or cubes (may omit if using beef broth)
14 - 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
15 - 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon paprika
18 - 1/2 teaspoon freshly ground black pepper

→ To Finish

19 - 450 grams uncooked short pasta, such as orecchiette
20 - 140 grams Gruyère cheese, freshly shredded
21 - 25 grams Parmesan cheese, freshly grated
22 - Fresh parsley, minced, 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 caramelized and dark golden, about 30 to 35 minutes. Adjust heat as necessary and add more oil or butter to prevent scorching.
02 - Add minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce to the caramelized onions. Sauté for 30 seconds, stirring constantly, until fragrant.
03 - 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.
04 - 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.
05 - 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.

# Extra Tips:

01 - Onions may be sliced and refrigerated up to two days in advance for efficient preparation.
02 - For even deeper onion flavor, caramelize the onions ahead of time and store with sauce ingredients, adding pasta and cheeses only when ready to serve.
03 - Leftovers keep well in the refrigerator for up to five days; reheat gently with a splash of water or milk to restore creaminess.