French Onion Pasta (Print Version)
# Ingredients:
→ Cook the Onions
01 -
3 large yellow onions, cut into thin rings (around 1/8 inch, use Mandoline if possible)
02 -
2 tablespoons butter, unsalted
03 -
3 tablespoons olive oil
04 -
1/8 tsp EACH of black pepper and salt
→ Put Together the Sauce
05 -
A tiny pinch or up to 1/4 tsp red chili flakes
06 -
4 minced garlic cloves
07 -
5 1/2 cups water (swap with beef broth if you skip bouillon)
08 -
1 tablespoon low-sodium soy sauce
09 -
1 tablespoon Worcestershire sauce
10 -
1 can (12 oz.) of evaporated milk
11 -
2 tablespoons granulated or cube beef bouillon (skip and use beef broth as an alternative to water)
12 -
1/2 tablespoon cornstarch
13 -
2 tsp chopped fresh thyme (use 3/4 tsp dried instead if needed)
14 -
1 tablespoon minced fresh parsley (or 1 tsp of dried)
15 -
1/2 tsp EACH of paprika, dried oregano, and black pepper
→ Finish with These
16 -
1 pound of uncooked short pasta (I recommend orecchiette)
17 -
5 oz. Gruyere cheese, freshly grated
18 -
1/4 cup Parmesan cheese, freshly grated
19 -
Optional: chopped fresh parsley for topping
# Instructions:
01 -
In a large 7-quart Dutch oven, melt butter along with olive oil over medium heat. Add the onion slices, and season with 1/8 tsp of both salt and pepper.
02 -
Let the onions cook and soften, stir them every now and then until they're a deep, caramel brown. This takes about 30-35 minutes. Turn the heat down or toss in a bit more oil or butter if they start sticking or getting too dark.
03 -
When the onions are caramelized, toss in the garlic, chili flakes, soy sauce, and Worcestershire sauce. Cook for about half a minute to let the smells come through.
04 -
Add water and just half of the evaporated milk. Mix the rest of the milk with the cornstarch in a small bowl, then pour it in too. Crank up the heat to get it boiling while you stir in beef bouillon, herbs, and spices.
05 -
Once it's boiling, stir in the pasta. Lower the heat to medium-high and let it simmer uncovered for 20-25 minutes. Keep stirring so nothing sticks to the bottom, and flatten the pasta out to keep everything in the liquid. If the sauce seems low, just add water little by little.
06 -
Take the pot off the stove. Gradually mix in small handfuls of Gruyere, letting it melt before adding more. Then, stir in the Parmesan. Taste and adjust with more salt or pepper if you'd like. If it's not saucy enough, toss in some milk or water. Sprinkle chopped parsley on top, if that's your thing.
# Notes:
01 -
You can slice the onions ahead of time and keep them in an airtight container in your fridge for up to two days.
02 -
Caramelize the onions early and mix in everything else except the pasta and cheese. Store covered in the fridge. When you're ready, heat it up, then proceed with cooking.
03 -
Let the pasta cool completely before storing. Keep it in the fridge inside an airtight container for up to five days. To reheat, microwave or warm it on the stove, adding a splash of milk or water if it's too dry.