French Onion Soup Pasta (Print Version)

# Ingredients:

→ For the Onions

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

→ For the Sauce

06 - 4 garlic cloves, minced
07 - Pinch to 1/4 teaspoon red pepper flakes (adjust to taste)
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 (12 oz) 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 freshly ground black pepper

→ To Finish

19 - 1 pound short cut pasta, uncooked (orecchiette works beautifully)
20 - 5 ounces Gruyere cheese, freshly shredded
21 - 1/4 cup Parmesan cheese, freshly shredded
22 - Fresh parsley for garnish (optional)

# Instructions:

01 - Start by melting the butter with olive oil in a large Dutch oven (about 7 quarts) over medium heat. Once the butter is foaming, add your sliced onions along with a pinch of salt and pepper. Now comes the magic - cook these onions, stirring occasionally, for about 30-35 minutes until they transform into deeply caramelized, sweet golden-brown ribbons. Be patient here - this slow process is what builds all that incredible flavor! If they start to brown too quickly or stick to the bottom, lower the heat a bit or add a touch more butter or oil.
02 - Once your onions are beautifully caramelized, add the minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce. Cook for just 30 seconds until everything becomes fragrant - the kitchen should smell amazing at this point!
03 - Pour in the water and half of the evaporated milk. In a small bowl, whisk the cornstarch with the remaining evaporated milk until smooth, then add this mixture to the pot (this prevents any lumps). Turn the heat up to high and bring everything to a boil, stirring in the beef bouillon, parsley, thyme, oregano, paprika, and pepper as the liquid heats.
04 - Once your broth is boiling away, add the uncooked pasta directly to the pot and reduce to a simmer over medium-high heat. Cook for 20-25 minutes, uncovered, stirring frequently to prevent sticking and pushing the pasta down so it stays submerged. The pasta should become perfectly al dente while some liquid remains to create your sauce. Cooking times may vary depending on your pasta shape, so stay flexible and add a splash more water if needed.
05 - Here comes the crowning glory! Remove the pot from heat and gradually stir in the shredded Gruyere, adding it by the handful and letting each addition melt before adding more. Once all the Gruyere is incorporated, stir in the Parmesan cheese until everything is melty and magnificent. Take a taste and add more salt or pepper if needed. If you prefer a saucier consistency, feel free to stir in a little extra water or milk.
06 - Ladle this creamy, oniony goodness into bowls, scatter some fresh parsley on top if you'd like, and serve immediately while the cheese is still gooey and inviting. Each bite delivers all the comforting flavors of French onion soup, transformed into a hearty pasta dish!

# Notes:

01 - This one-pot wonder transforms the classic flavors of French onion soup into a hearty, comforting pasta dish.
02 - For meal prep, you can slice or even caramelize the onions up to two days ahead and refrigerate until ready to use.
03 - Leftovers reheat beautifully! Store in an airtight container in the refrigerator for up to 5 days and reheat with a splash of milk or water to restore the creamy sauce.

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