Effortless French Onion Pasta (Print Version)

# Ingredients:

→ For the Onions

01 - 3 large yellow onions, sliced thinly (a mandoline works great for even slices)
02 - 3 tablespoons of olive oil
03 - 2 tablespoons butter (unsalted)
04 - 1/8 teaspoon black pepper, freshly ground
05 - 1/8 teaspoon salt

→ For the Sauce

06 - 5 1/2 cups water (use beef broth if skipping bouillon)
07 - 2 tablespoons beef bouillon (powdered, cubes, or base)
08 - 4 garlic cloves, minced finely
09 - 1 can (12 ounces) evaporated milk
10 - 1 tablespoon soy sauce (low sodium)
11 - 1 tablespoon Worcestershire sauce
12 - 2 teaspoons thyme, minced fresh (or 3/4 teaspoon dry)
13 - 1/2 teaspoon oregano, dried
14 - 1/2 teaspoon paprika
15 - 1/2 tablespoon cornstarch
16 - 2 teaspoons parsley (freshly chopped or use 1 teaspoon dried)
17 - 1/2 teaspoon black pepper, freshly ground
18 - Red pepper flakes, a pinch up to 1/4 teaspoon (adjust for your heat preference)

→ To Finish

19 - 5 ounces Gruyere cheese, shredded fresh
20 - 1 pound of dried pasta (short shapes like orecchiette work best)
21 - 1/4 cup Parmesan cheese, freshly grated
22 - A sprinkle of parsley for topping (optional)

# Instructions:

01 - Grab a big Dutch oven (7 quarts or so) and heat it to medium. Add the butter and oil together. Once the butter’s bubbling, toss in your onions with a touch of salt and pepper. Cook them patiently, stirring on and off for 30-35 minutes, until they turn a rich, golden-brown color. If they start sticking or browning too fast, lower the heat and maybe add a little more butter or oil.
02 - When those onions reach caramelized perfection, toss in the minced garlic, soy sauce, red pepper flakes, and Worcestershire sauce. Stir everything for half a minute until your kitchen smells irresistible.
03 - Pour in the water and half your can of evaporated milk. Mix the cornstarch with the rest of the milk in a small bowl until it’s nice and smooth, then stir it into the pot to avoid clumps. Turn the heat up and bring it all to a boil. As the liquid heats, add the beef bouillon, herbs, and spices: parsley, thyme, oregano, paprika, and black pepper.
04 - Once the liquid’s bubbling away, drop your pasta straight into the pot. Lower to a simmer on medium-high and cook for 20-25 minutes. Stir it often so nothing sticks and make sure all the pasta stays submerged. Different pasta shapes might cook faster or slower, so keep an eye on it, adding a splash of water as needed. You’ll know it’s done when the pasta’s tender, with a bit of liquid left to coat everything.
05 - Take your pot off the heat. Stir in the Gruyere, a handful at a time, letting each bit melt before tossing in more. Once it’s all creamy, add the Parmesan and stir until smooth. Taste and adjust the seasoning with more salt and pepper. Want it saucier? Just add a touch of water or milk.
06 - Spoon this creamy pasta goodness into bowls. Sprinkle with fresh parsley if you’re feeling fancy. Serve right away to enjoy that gooey, cheesy magic while it’s hot. Every bite gives you the classic flavors of French onion soup but in pasta form.

# Notes:

01 - This cozy dish blends the taste of French onion soup with pasta for a one-pot meal.
02 - For quick prep, you can slice the onions or caramelize them up to 2 days ahead and keep them in the fridge.
03 - Leftovers are delicious too! Store airtight in the fridge up to 5 days, and add some water or milk when reheating to keep that saucy texture.

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