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French Onion Pasta Creamy

Creamy French Onion Pasta: A Cozy Dinner in One Pot

This Creamy French Onion Pasta is a delightful one-pot dish that transforms the flavors of classic French onion soup into a comforting pasta meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces uncooked short pasta (e.g., orecchiette)
  • 2 cups water or beef broth
For the Sauce
  • 2 tablespoons olive oil extra virgin preferred
  • 2 tablespoons unsalted butter
  • 3 large yellow onions thinly sliced
  • 1 teaspoon sea salt adjust to preference
  • 1 pinch black pepper freshly ground preferred
  • 3 cloves garlic minced
  • 1 pinch red pepper flakes omit for milder version
  • 1 teaspoon Worcestershire sauce substitute with soy sauce for vegetarian
  • 1 tablespoon soy sauce low-sodium recommended
  • 1 cup evaporated milk substitute with heavy cream for richness
  • 1 tablespoon cornstarch omit for thinner sauce
  • 1 tablespoon beef bouillon optional
For Final Touches
  • 1 cup Gruyère cheese grated
  • ½ cup Parmesan cheese grated
  • ¼ cup fresh parsley chopped
  • 1 teaspoon fresh thyme
  • 1 teaspoon dried oregano
  • 1 dash paprika

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Add 3 large thinly sliced yellow onions, 1 teaspoon of sea salt, and a pinch of black pepper. Stir occasionally for 30–35 minutes until caramelized and golden brown.
  2. Add 3 minced garlic cloves and a pinch of red pepper flakes to the pot. Cook for about 30 seconds until the garlic is fragrant.
  3. Pour in 2 cups of water or beef broth followed by 1 cup of evaporated milk. Mix 1 tablespoon of cornstarch with ½ cup evaporated milk until smooth, then add it to the pot along with 1 teaspoon of Worcestershire sauce, 1 tablespoon of soy sauce, optionally 1 tablespoon of beef bouillon, chopped parsley, thyme, oregano, and paprika. Bring to a boil.
  4. Stir in 8 ounces of uncooked short pasta and reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally until the pasta is al dente.
  5. Stir in 1 cup of grated Gruyère cheese and ½ cup of Parmesan cheese while keeping the heat low. Stir until melted and creamy. Adjust seasoning as necessary.
  6. Garnish with fresh parsley before serving. Enjoy your comforting meal!

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

For a vegetarian version, replace beef broth with vegetable broth and omit beef bouillon.

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