Description
A creamy and delicious pasta dish inspired by the classic French onion soup, featuring caramelized onions, rich cheese, and a savory sauce.
Ingredients
Scale
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into 3 mm rings
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 4 garlic cloves, finely minced
- pinch to 1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 1.3 liters water (may substitute with beef broth and omit bouillon)
- 340 ml can evaporated milk
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon granules or cubes (omit if using beef broth)
- 1 tablespoon fresh parsley, minced or 1 teaspoon dried
- 2 teaspoons fresh thyme, minced or 0.75 teaspoon dried
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 450 grams short cut pasta, uncooked (such as orecchiette)
- 140 grams Gruyère cheese, freshly shredded
- 25 grams Parmesan cheese, freshly grated
- fresh parsley, chopped, for garnish (optional)
Instructions
- 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 caramelised and dark golden brown, about 30–35 minutes. Adjust the heat and add more butter or oil if onions begin to scorch.
- Once onions are caramelised, add minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce. Sauté for 30 seconds until fragrant.
- Pour in water and half of the evaporated milk. Whisk cornstarch with remaining evaporated milk and add to the pot. Stir in beef bouillon, parsley, thyme, oregano, paprika, and black pepper. Increase heat to high and bring the mixture to a gentle boil.
- Add uncooked pasta to the boiling mixture. Reduce heat to medium-high and simmer uncovered for 20–25 minutes, stirring regularly to prevent sticking and ensure even cooking. If needed, add more water to keep pasta mostly submerged and achieve al dente texture. Some excess liquid should remain to form the sauce.
- Remove the pan from the heat. Stir in Gruyère cheese a handful at a time, allowing each addition to melt. Add Parmesan and mix until fully blended. Adjust seasoning with additional salt and pepper if needed. For a looser sauce, mix in extra water or milk. Garnish with fresh parsley before serving if desired.
Notes
- For a vegetarian version, omit the beef bouillon and use vegetable broth instead.
- Adjust the level of red pepper flakes to your desired spice preference.
- Mix in additional vegetables such as mushrooms or spinach for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg