French Onion Pasta (Print Version)

# Ingredients:

→ FOR THE ONIONS

01 - 3 tablespoons olive oil
02 - 2 tablespoons unsalted butter
03 - 3 large yellow onions, sliced into rings 1/8-inch thick (Mandoline recommended)
04 - 1/8 teaspoon salt
05 - 1/8 teaspoon pepper

→ FOR THE SAUCE

06 - 4 garlic cloves, minced
07 - Pinch to 1/4 teaspoon red pepper flakes
08 - 1 tablespoon Worcestershire sauce
09 - 1 tablespoon reduced sodium soy sauce
10 - 5 1/2 cups water (may substitute beef broth and omit bouillon)
11 - 1 can (350ml) evaporated milk
12 - 1/2 tablespoon cornstarch
13 - 2 tablespoons beef bouillon (granulated, base or cubes)
14 - 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
15 - 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon paprika
18 - 1/2 teaspoon black pepper

→ TO FINISH

19 - 450g short cut pasta, uncooked (orecchiette recommended)
20 - 140g freshly shredded Gruyere cheese
21 - 1/4 cup freshly shredded Parmesan cheese
22 - Fresh parsley for garnish (optional)

# Instructions:

01 - Melt butter in olive oil in a large (7 quart) Dutch oven over medium heat. Add the onions, salt and pepper.
02 - Cook, stirring occasionally, until onions are caramelized and dark golden brown, about 30-35 minutes. Reduce heat or add additional butter/olive oil if the onions begin to scorch.
03 - Once onions are caramelized, add garlic, red pepper flakes, soy sauce and Worcestershire sauce. Cook for 30 seconds to release aromatics.
04 - Add water and half of the evaporated milk. Whisk cornstarch with remaining evaporated milk and add to the pot. Increase heat to high.
05 - Bring mixture to a boil while stirring in beef bouillon, herbs, and seasonings.
06 - Once boiling, add pasta and reduce to a simmer over medium-high heat. Cook uncovered for 20-25 minutes or until al dente, stirring frequently to prevent sticking. Ensure pasta remains in an even layer covered by liquid. Some excess liquid should remain to form the sauce. Add more water if needed during cooking.
07 - Remove from heat and gradually stir in Gruyere cheese by the handful until melted, followed by Parmesan. Taste and adjust seasoning if needed. For a saucier consistency, add additional water or milk.
08 - Garnish with fresh parsley if desired and serve immediately.

# Notes:

01 - This one-pot dish relies on caramelized onions for deep flavor, requiring no heavy cream for its creamy texture.
02 - Pasta cooking time may vary depending on shape and thickness; adjust liquid as needed.
03 - Constantly pushing pasta beneath liquid ensures even cooking.

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