French Onion Pasta
French Onion Pasta combines deeply caramelized onions, a rich savory broth, creamy sauce, and melted cheese for a comforting, French-inspired pasta dish that feels indulgent yet approachable.
Equipment
- large oven-safe skillet
- wooden spoon
- pasta pot
- Whisk
- broiler
Ingredients
- 3 large yellow onions, thinly sliced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 0.5 tsp red pepper flakes (optional)
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 0.5 cup dry white wine
- 2 cups beef or vegetable broth
- 1 cup evaporated milk
- 1 tbsp cornstarch
- 1 bay leaf
- 2 sprigs fresh thyme
- 12 oz pasta (fettuccine, linguine, or penne)
- 1.5 cups shredded Gruyère or mozzarella cheese
- salt and black pepper, to taste
- fresh parsley or thyme, for garnish
Instructions
- Heat olive oil and butter in a large oven-safe skillet over medium-low heat. Add onions with a pinch of salt and cook, stirring often, until deeply golden and caramelized.
- Increase heat to medium. Add garlic and red pepper flakes and cook briefly. Deglaze with white wine, scraping up browned bits, then add broth, Worcestershire sauce, soy sauce, bay leaf, and thyme. Simmer.
- Whisk cornstarch into evaporated milk and stir into the skillet. Simmer gently until slightly thickened.
- Cook pasta until al dente. Reserve some pasta water, then add pasta to the sauce and toss, loosening with pasta water as needed.
- Top evenly with shredded cheese and broil until melted, bubbly, and lightly golden.
- Remove bay leaf and thyme. Garnish with fresh herbs and serve immediately.
Notes
Take your time caramelizing the onions for maximum flavor. Use freshly grated cheese for the smoothest melt. Reheat gently with a splash of broth or milk to restore creaminess.