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French Onion Pasta (One-Pot, No Cream)

French Onion Pasta (One-Pot, No Cream)
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This French Onion Pasta is a pantry-friendly, budget-friendly, one-pot comfort meal inspired by classic French onion soup. Deeply caramelized onions create incredible sweetness and depth, while a clever combination of evaporated milk, cheese, and savory seasonings delivers a luxuriously creamy sauce—without using heavy cream. Simple ingredients, big flavor, and minimal cleanup make this recipe perfect for cozy weeknight dinners.

Ingredients

Scale

For the Onions

  • 3 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 3 large yellow onions, thinly sliced (about ⅛-inch thick)

  • ⅛ teaspoon salt

  • ⅛ teaspoon black pepper

For the Sauce

  • 4 garlic cloves, minced

  • Pinch to ¼ teaspoon red pepper flakes (to taste)

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon reduced-sodium soy sauce

  • 5½ cups water (or beef broth, see tips)

  • 1 (12 oz) can evaporated milk, divided

  • ½ 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 ¾ teaspoon dried)

  • ½ teaspoon each dried oregano, paprika, and black pepper

Add Last

  • 1 pound short-cut pasta (such as orecchiette)

  • 5 oz freshly shredded Gruyère cheese

  • ¼ 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 sliced onions, salt, and pepper. Cook for 30–35 minutes, stirring occasionally, until onions are deeply golden and caramelized. Lower heat if needed to prevent burning.

2. Build the Flavor

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

3. Make the Sauce

Add the water and half of the evaporated milk to the pot. In a small bowl, whisk the cornstarch with the remaining evaporated milk, then stir it into the pot. Increase heat and bring to a boil while stirring in beef bouillon, herbs, and spices.

4. Cook the Pasta

Once boiling, add the pasta. Reduce heat to a steady simmer and cook uncovered for 20–25 minutes, stirring often, until pasta is al dente. There should still be some liquid remaining—this becomes the sauce.

5. Add the Cheese

Remove from heat. Stir in the Gruyère cheese gradually until melted, followed by the Parmesan. Taste and adjust salt and pepper if needed. Add extra water or milk if a looser sauce is desired.

6. Serve

Garnish with fresh parsley and serve warm.

Notes

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

  • Extra richness: Add an extra ¼ cup evaporated milk at the end.

  • Cheese swaps: Swiss or white cheddar can replace Gruyère.

  • Add protein: Stir in cooked chicken, beef, or mushrooms for a heartier dish.

  • Patience matters: Proper caramelization takes time—don’t rush it.

Find it online: https://tastyquickly.com/french-onion-pasta-one-pot-no-cream-2/