Description
Indulge in the delicious flavors of One Pot French Onion Pasta tonight! Discover a simple and tasty meal solution.
Ingredients
Scale
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, (sliced into rings 1/8-inch thick (Mandoline recommended))
- 1/8 tsp EACH salt and pepper
- 4 garlic cloves, (minced)
- Pinch-1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 5 1/2 cups water ((may sub beef broth and omit bouillon))
- 1 12 oz. can evaporated milk
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon (granulated, base or cubes) ((may omit and use beef broth instead of water))
- 1 tablespoon fresh parsley, (minced (or 1 tsp dried))
- 2 teaspoons fresh thyme, (minced (or 3/4 tsp dried))
- 1/2 tsp EACH dried oregano, paprika, pepper
- 1 pound short cut pasta, (uncooked (I use orecchiette))
- 5 oz. freshly shredded Gruyere cheese
- 1/4 cup freshly shredded Parmesan Cheese
- Fresh parsley for garnish ((optional))
Instructions
- Step 1: Kim Rohrich says at Great flavour but it was my first time cooking orecchetti and I wasn’t a fan. Most of my pasta stuck together in several layers. I cooked the pasta for close to 20 minutes and it was still to al dente for me. I going to try again with another type of pasta. Reply Jen says at I’m glad the flavor was there! I hope another pasta works out better next time! Reply Lara says at This happened to me too!!!!! What other pasta could you use? My husband loved the taste but the pasta was hard as can be! Reply Jen says at I would suggest using a small pasta so it can be submerged in the liquid. If the pasta isn’t cooked by the time the liquid is evaporated, add additional water ½ cup a time as needed! Hope this helps! Reply.
- Step 2: LG says at I used those small Velveeta-type shells and those worked really well. Reply Jen says at I love shell pasta – they hold the sauce so beautifully!
- Step 3: Deb says at What can help is a little oil in the water your boiling the pasta in or I also use some stock powder, with both I stir for about 30 sec to one minute before letting it cook on its own then I don’t have any issues with the pasta sticking together. Hope this helps. Reply Jen says at Thanks for sharing your tips! Reply.
- Step 4: Lauren says at Made this for Valentine’s Day! So delicious! Loved being able to just cook the noodles in the sauce. Will definitely be making again Reply Jen says at Thanks so much Lauren, I’m so pleased it was a hit for your special day! Reply.
- Step 5: Jerilyn says at I made this for my mom and my nana and they loved it! I will say I had to add about 2 more cups of water than the recipe called for because I used penne. Will definitely be making again! Reply Jen says at Yay! I’m glad that it will be a repeat! Reply Bre says at Can I omit the cheeses? Reply Jen says at Hi Bre! You could but it would detract from the flavor and richness of the sauce. I hope you love it! Reply.
- Step 6: Olivia Duncan says at This was a huge hit! It took me about an hour to carmelize the onions to my liking and I also had to add an additional cup of water and cook the pasta for about 25 minutes. It turned out amazing! The orechiette held the sauce perfectly— fun to eat! Amazing flavor! Thank you much! Reply Jen says at Yay! I’m so glad it was worth the time! Reply.
- Step 7: Lisa Wright says at Omg I made this and it is FANTASTIC! Holy Toledo is it good! If I were to add anything, it would be to sautee mushrooms and stir in. Amazing! Reply Jen says at Hi Lisa! I’m so glad that it turned out so delicious for you! Happy New Year! Reply.
- Step 8: Nikki says at I made this last night and it was SO good! Quick and easy to put together and the flavor was insane. Even my super picky eater loved it! Reply Jen says at Hi Nikki! I’m so happy that this turned out so delicious for you as well as your picky eater! Bonus! Thank you for your awesome review! Reply.
- Step 9: Jen says at I’m not a gruyere fan. What would work just as well? I’m thinking Swiss cheese, maybe? Reply Jen says at Yes, that would be great! Reply.
- Step 10: Tessa taylor says at i cooked my onions for almost an hour and they aren’t very brown and there still big so i just gave up and continued with the recipe i haven’t tasted it yet will this affect my dish Reply Jen says at Hi Tessa! Sorry to hear that the onions took longer than anticipated! I know that moisture can affect the time and will steam the onions instead of caramelize them. A solution for this in the future would be adding a little more fat and evaporating as much moisture as you can. Onions do take a while to caramelize and a lot of patience. I hope it still tasted okay! Reply.
- Step 11: Laura says at Can you use chopped onions or do they need to stay in rings. My son would hate eating onions the large in his pasta. Reply Jen says at Hi Laura, you can chop the onions! They might cook faster, so keep a close eye on them. Enjoy! Reply.
- Step 12: Deanna S. says at OMG!!!! This was AMAZING!!!! I followed the recipe using beef broth (instead of water and bouillon) and made gluten free pasta (I used 2 different kinds, shells and cavatappi, since they were only 8 oz each). It was fantastic on it’s own but I had a brisket that I needed to cook, so I ended up cutting that up into small pieces and adding it to the pasta dish. This is now one of our favorite meals and I’m already planning on when I will be making it again. Thank you so much for your amazing recipes. I have made so many of them and they are all delicious. Whenever I’m getting ready to try a new recipe, I always say, “This is from our Carlsbad Cravings girl, so it’s going to be great”. Reply Jen says at Hi Deanna! Thank you so much for your glowing review of this recipe! I am so thrilled to hear that it has become a favorite! Thank you for your confidence in my recipes! “Carlsbad Cravings girl” – Love it! Reply.
- Step 13: Zach says at This recipe is pretty darn good. I didn’t use evaporated milk nor cornstarch, yet the dish still came out delectably saucy. I may make this more than thrice. Reply Jen says at Hi Zach! Thank you for your sweet review! I’m so glad that this recipe was a hit and will be a repeat recipe! Reply.
- Step 14: Kara says at Can I use orzo in place of orecchiette? Wouldi need to adjust anything? Reply Jen says at Hi Kara! Yes you can – Just keep in mind, orzo absorbs liquid, so you might need a splash more broth or water if it gets too thick before the pasta is tender. I hope you love it! Reply.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg