Easy French Onion Pasta

Easy French Onion Pasta is a comforting, one-pot meal that transforms pantry staples into an indulgent dish with rich, caramelized onions and a creamy, umami-packed sauce—without using any heavy cream. With layers of savory depth and melty cheese, this pasta recipe is both budget-friendly and deliciously satisfying.

Why You’ll Love This Recipe

• One-pot convenience for minimal cleanup
• Caramelized onions bring a deep, sweet-savory richness
• Creamy texture without heavy cream thanks to evaporated milk
• Pantry-friendly and budget-conscious ingredients
• Packed with umami from Worcestershire, soy sauce, and bouillon
• Customizable with protein or vegetables
• Perfect for leftovers and meal prep
• Family-friendly and ideal for busy weeknights
• Elegant flavor with everyday accessibility
• Satisfies comfort food cravings without being overly heavy

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Onions

• Olive oil
• Unsalted butter
• Yellow onions (thinly sliced)
• Salt
• Pepper

For the Sauce

• Garlic cloves, minced
• Red pepper flakes
• Worcestershire sauce
• Reduced sodium soy sauce
• Water (or substitute with beef broth)
• Evaporated milk
• Cornstarch
• Beef bouillon (granulated, base, or cubes)
• Fresh or dried parsley
• Fresh or dried thyme
• Dried oregano
• Paprika
• Pepper

Add Last

• Uncooked short-cut pasta (such as orecchiette)
• Freshly shredded Gruyere cheese
• Freshly shredded Parmesan cheese
• Fresh parsley (optional garnish)

Directions

1. Caramelize the onions:
   In a large Dutch oven, heat the olive oil and butter over medium heat. Add sliced onions, salt, and pepper. Cook for 30–35 minutes, stirring occasionally, until the onions are deep golden brown. Reduce heat or add more fat if onions begin to scorch.
2. Sauté aromatics and build flavor:
   Stir in the garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for 30 seconds.
3. Add liquids and seasonings:
   Pour in water and half of the evaporated milk. In a separate bowl, whisk the cornstarch with the remaining evaporated milk and add to the pot. Increase heat and bring to a boil. Stir in beef bouillon, herbs, and spices.
4. Cook the pasta:
   Add uncooked pasta and reduce to a medium-high simmer. Cook uncovered for 20–25 minutes, stirring frequently and ensuring the pasta is mostly submerged. Add extra water as needed to prevent sticking.
5. Finish with cheese:
   Once pasta is al dente and liquid has slightly thickened, remove from heat. Stir in Gruyere cheese a handful at a time until melted, followed by Parmesan. Adjust seasoning if needed. For a creamier texture, add more milk or water. Garnish with parsley if desired.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

• Add protein such as rotisserie chicken, cooked ground beef, or sausage
• Use different cheeses like mozzarella, Swiss, or white cheddar
• Make it vegetarian by omitting Worcestershire and using vegetable broth
• Add mushrooms for an extra savory note
• Stir in spinach or kale during the final minutes of cooking for added greens
• Top with crispy onions for texture and a flavor boost

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat on the stovetop over medium heat or in the microwave, adding a splash of water or milk to loosen the sauce.
• Freezing: Not recommended, as dairy-based sauces may separate when thawed.

FAQs

Can I use a different type of pasta?

Yes, any short-cut pasta such as penne, rotini, or fusilli will work well in this recipe.

Can I use fresh cream instead of evaporated milk?

You can substitute heavy cream, but evaporated milk provides creaminess without the added fat.

How do I know when the onions are properly caramelized?

They should be soft, deeply golden brown, and sweet in aroma. The process takes about 30–35 minutes.

Is this dish vegetarian?

Not as written, due to Worcestershire sauce and beef bouillon. Use vegetarian substitutes to make it meat-free.

Can I make this recipe ahead of time?

Yes, prepare and store in the refrigerator. Reheat with a splash of milk or broth to refresh the sauce.

What can I use instead of Gruyere?

Mozzarella, Swiss, or Fontina are good alternatives for similar melt and flavor.

Why is my pasta sticking to the bottom of the pot?

Frequent stirring and making sure pasta is fully submerged in liquid can help prevent sticking.

Can I make this gluten-free?

Yes, by using gluten-free pasta and confirming other ingredients like soy sauce are gluten-free.

What should I serve with this pasta?

A simple green salad or roasted vegetables pair nicely for a balanced meal.

Is the red pepper flakes necessary?

No, it’s optional and can be adjusted or omitted based on your spice preference.

Conclusion

Easy French Onion Pasta is the kind of recipe that surprises with its depth of flavor, transforming simple ingredients into a creamy, savory, and satisfying dish. With caramelized onions as the flavorful base and melty cheese as the perfect finish, this one-pot meal is sure to impress while keeping things effortless in the kitchen. Ideal for weeknight dinners or cozy gatherings, it’s a recipe worth making again and again.

Easy French Onion Pasta

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This Easy French Onion Pasta is a rich, one-pot pasta dish packed with deep caramelized onion flavor, creamy sauce without heavy cream, and melty Gruyere cheese. It’s budget-friendly, pantry-staple ready, and pure comfort food with a gourmet twist!

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Main Course
• Method: One-Pot, Stovetop
• Cuisine: French-Inspired, American
• Diet: Vegetarian

Ingredients

For the Onions:

• 3 tablespoons olive oil

• 2 tablespoons unsalted butter

• 3 large yellow onions, sliced into 1/8-inch rings

• 1/8 teaspoon salt

• 1/8 teaspoon 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 substitute beef broth and omit bouillon)

• 1 (12 oz.) can evaporated milk

• 1/2 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 3/4 teaspoon dried)

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

Add Last:

• 1 pound short-cut pasta (e.g., orecchiette)

• 5 oz. freshly shredded Gruyere cheese

• 1/4 cup freshly shredded Parmesan cheese

• Fresh parsley for garnish (optional)

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Instructions

1. Caramelize onions: In a large Dutch oven, melt butter with olive oil over medium heat. Add onions, salt, and pepper. Cook, stirring occasionally, until deeply caramelized and golden brown, about 30–35 minutes.

2. Build sauce: Add garlic, red pepper flakes, Worcestershire, and soy sauce. Cook for 30 seconds.

3. Add water and half the evaporated milk. Whisk cornstarch into the remaining milk and add to the pot. Stir in bouillon, herbs, and seasonings. Bring to a boil.

4. Cook pasta: Add pasta and simmer uncovered for 20–25 minutes, stirring often. Add water as needed to maintain a saucy consistency.

5. Add cheese: Off heat, stir in Gruyere and Parmesan until melted. Adjust seasoning, add more liquid if needed, and garnish with parsley.

Notes

• Gruyere adds authentic French onion soup flavor; sub with Swiss if needed.

• Stir pasta frequently to avoid sticking or burning.

• For extra creaminess, add a splash of milk before serving.