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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 rich, comforting one-pot meal inspired by the deep, savory flavors of classic French onion soup. Slowly caramelized onions create incredible sweetness, while a clever combination of pantry ingredients builds a creamy, luxurious sauce—without using heavy cream. Budget-friendly, satisfying, and perfect for cozy dinners, this pasta delivers bold flavor with surprisingly simple steps.

Ingredients

Scale

For the Onions

  • 3 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 3 large yellow onions, sliced into ⅛-inch rings

  • ⅛ teaspoon salt

  • ⅛ teaspoon black pepper

For the Sauce

  • 4 garlic cloves, minced

  • Pinch to ¼ teaspoon red pepper flakes

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon reduced-sodium soy sauce

  • 5½ cups water (or beef broth)

  • 1 (12-oz) can evaporated milk

  • ½ tablespoon cornstarch

  • 2 tablespoons beef bouillon (granulated, paste, 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 lb short-cut pasta (orecchiette recommended)

  • 5 oz freshly shredded Gruyère cheese

  • ¼ cup freshly shredded Parmesan cheese

  • Fresh parsley, for garnish (optional)

Instructions

1. Caramelize the Onions

In a large Dutch oven, heat the olive oil and butter over medium heat. Add the onions, salt, and pepper.
Cook for 30–35 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown. Lower heat or add a little more oil if needed to prevent burning.

2. Build the Flavor Base

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

3. Add Liquids and Seasonings

Pour in the water and half of the evaporated milk.
Whisk the cornstarch into the remaining evaporated milk, then add it to the pot.
Bring to a boil while stirring in the beef bouillon, parsley, thyme, oregano, paprika, and black pepper.

4. Cook the Pasta

Add the uncooked pasta and reduce to a steady simmer. Cook 20–25 minutes, uncovered, stirring often to prevent sticking.
The pasta should be al dente and still have some liquid remaining—this becomes the sauce. Add more water if needed.

5. Add the Cheese

Remove from heat. Stir in the Gruyère cheese gradually until melted, then add the Parmesan.
Taste and adjust seasoning with salt and pepper if needed.

6. Serve

Garnish with fresh parsley if desired and serve hot.

Notes

  • Take your time with onions: Deep caramelization is the key to rich flavor.

  • Use freshly shredded cheese: It melts better and creates a smoother sauce.

  • Control consistency: Add extra water or milk if you prefer a saucier pasta.

  • Pasta swap: Any short pasta works—shells, rigatoni, or cavatappi are great options.

  • Make ahead: Caramelize onions up to 2 days in advance to save time.

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