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The Ultimate French Onion Pasta Recipe: A One-Pot Wonder of Unmatched Flavor

The Ultimate French Onion Pasta Recipe: A One-Pot Wonder of Unmatched Flavor
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If you love the cozy flavor of classic French onion soup, this one-pot French Onion Pasta will be your new favorite comfort meal. It uses simple pantry ingredients, deeply caramelized onions, and melty cheese to create a rich, creamy sauce—without any heavy cream! It’s budget-friendly, easy to make, and perfect for weeknights or sharing with family.

Ingredients

Scale

For the Caramelized Onions

  • 3 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 3 large yellow onions, sliced into thin rings

  • 1/8 teaspoon salt

  • 1/8 teaspoon black pepper

For the Sauce

  • 4 garlic cloves, minced

  • Pinch to 1/4 teaspoon red pepper flakes

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon reduced-sodium soy sauce

  • 5 1/2 cups water (or use beef broth and skip bouillon)

  • 1 (12-oz) can evaporated milk

  • 1/2 tablespoon cornstarch

  • 2 tablespoons beef bouillon

  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)

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

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

Add Last

  • 1 pound short pasta (orecchiette, shells, or penne)

  • 5 oz freshly shredded Gruyere

  • 1/4 cup freshly shredded Parmesan

  • Extra parsley for garnish (optional)

Instructions

1. Caramelize the Onions

  1. Heat olive oil and butter in a large Dutch oven over medium heat.

  2. Add the sliced onions, salt, and pepper.

  3. Cook for 30–35 minutes, stirring occasionally, until the onions turn deep golden brown.

    • Lower the heat if they start to burn. Add a bit more oil or butter if needed.

2. Build the Sauce

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

  2. Pour in the water and half of the evaporated milk.

  3. Whisk the cornstarch into the remaining evaporated milk, then add it to the pot.

  4. Bring to a boil and stir in the bouillon, herbs, and spices.

3. Cook the Pasta

  1. Add the uncooked pasta and simmer 20–25 minutes, uncovered.

    • Stir often so nothing sticks to the bottom.

    • Add a splash of water if it gets too thick before the pasta is cooked.

    • You should still have some liquid left at the end—this forms the creamy sauce.

4. Add the Cheese

  1. Remove from heat. Stir in Gruyere a handful at a time until melted.

  2. Add Parmesan and stir until creamy.

  3. Taste and adjust seasoning.

  4. Garnish with parsley if you’d like — then enjoy!

Notes

  • Be patient with the onions. Slow caramelization makes the flavor sweet and rich.

  • Stir often while simmering. This keeps the pasta from sticking or burning.

  • Use freshly shredded cheese. It melts smoother than pre-shredded.

  • Want it extra saucy? Add a splash of milk or water at the end.

  • For vegetarian: Use vegetable broth and skip the Worcestershire (or use a vegetarian version).

Find it online: https://tastyquickly.com/the-ultimate-french-onion-pasta-recipe-a-one-pot-wonder-of-unmatched-flavor/