Print

French Onion Pasta (Creamy One-Pot, No Heavy Cream)

French Onion Pasta (Creamy One-Pot, No Heavy Cream)
Print Recipe

This French Onion Pasta is a cozy, budget-friendly one-pot meal that delivers big flavor with simple pantry ingredients. Sweet, deeply caramelized onions create a rich base, while evaporated milk and cheese make the sauce luxuriously creamy—without using heavy cream. It’s comforting, versatile, and perfect for a relaxed dinner night.

Ingredients

Scale

For the Onions

  • 3 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 3 large yellow onions, sliced into thin rings (about 1/8-inch)

  • 1/8 teaspoon salt

  • 1/8 teaspoon black pepper

For the Sauce

  • 4 garlic cloves, minced

  • Pinch to 1/4 teaspoon red pepper flakes (to taste)

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon reduced-sodium soy sauce

  • 5 1/2 cups water (or beef broth, see tips)

  • 1 (12 oz) can evaporated milk

  • 1/2 tablespoon cornstarch

  • 2 tablespoons beef bouillon (granulated, base, or cubes)

  • 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)

  • 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)

  • 1/2 teaspoon each dried oregano, paprika, and black pepper

Add Last

  • 1 pound short pasta (orecchiette recommended)

  • 5 oz freshly shredded Gruyère cheese

  • 1/4 cup freshly shredded Parmesan cheese

  • Fresh parsley, for garnish (optional)

Instructions

1. Caramelize the Onions

Heat olive oil and butter in a large Dutch oven over medium heat. Add onions, salt, and pepper. Cook for 30–35 minutes, stirring occasionally, until deeply golden and caramelized. Reduce heat or add a little more fat if they start to brown too quickly.

2. Build the Flavor

Add garlic, red pepper flakes, Worcestershire sauce, and soy sauce. Cook for 30 seconds, just until fragrant.

3. Make the Sauce

Add water and half of the evaporated milk. Whisk the cornstarch into the remaining evaporated milk and add it to the pot. Increase heat to high and bring to a boil, stirring in the beef bouillon, herbs, and seasonings.

4. Cook the Pasta

Once boiling, add the pasta. Reduce to a steady simmer and cook 20–25 minutes, uncovered, stirring often so nothing sticks. The pasta should be al dente with some liquid remaining to form the sauce. Add more water if needed.

5. Finish with Cheese

Remove from heat. Stir in Gruyère a handful at a time until melted, then add Parmesan. Taste and adjust seasoning. For a saucier finish, add a splash of water or milk. Garnish with parsley if desired.

Notes

  • Low and slow onions: Caramelization takes time—don’t rush it. This step builds the signature sweetness.

  • No bouillon? Use beef broth instead of water and skip the bouillon.

  • Cheese matters: Freshly shredded cheese melts smoothly and prevents grainy sauce.

  • Customize it: Add mushrooms, spinach, or crispy bacon for extra texture and flavor.

  • Make ahead: Slice onions up to 2 days ahead, or fully caramelize them and refrigerate to save time.

Find it online: https://tastyquickly.com/french-onion-pasta-creamy-one-pot-no-heavy-cream/