Ingredients
For the Onions
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into rings (1/8-inch thick)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
For the Sauce
- 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 (or sub beef broth, then omit bouillon)
- 1 (12 oz) can evaporated milk
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon (granulated, base or cubes; or omit if using beef broth)
- 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
- 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
Add Last
- 1 pound short cut pasta, uncooked (e.g., orecchiette)
- 5 oz freshly shredded Gruyere cheese
- 1/4 cup freshly shredded Parmesan cheese
- Fresh parsley, for garnish (optional)
Instructions
- Caramelize the Onions: Melt butter in olive oil in a large (7 quart) Dutch oven over medium heat. Add the sliced onions, salt, and pepper. Cook, stirring occasionally, until onions are deeply caramelized and dark golden brown, about 30-35 minutes. If onions begin to brown too quickly or stick, reduce heat and/or add a bit more butter or oil as needed.
- Make the Sauce Base: Once onions are caramelized, stir in the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Let them cook together for about 30 seconds, just until fragrant and incorporated.
- Add Liquids and Seasonings: Pour in the water (or beef broth) and half of the evaporated milk. In a small bowl, whisk the remaining evaporated milk with cornstarch until smooth and add to the pot. Increase the heat to high, and stir in the beef bouillon (if using), parsley, thyme, oregano, paprika, and pepper.
- Cook the Pasta: When the mixture comes to a boil, add the uncooked pasta. Stir, then reduce heat to a simmer over medium-high. Cook uncovered for 20-25 minutes, stirring often to prevent sticking and pushing the pasta down so it stays submerged. Adjust simmering time as needed until the pasta is al dente and there’s still some saucy liquid in the pot; add more water if necessary.
- Add Cheese and Finish: Remove the pan from heat. Stir in the Gruyere cheese a handful at a time, letting each addition melt before adding more. Then add the Parmesan cheese and let it melt in. Taste and adjust seasoning with more salt or pepper as needed. If a thinner, saucier consistency is desired, stir in a splash more water or milk. Garnish with chopped parsley before serving, if desired.
Notes
- Onion prep can be done in advance; slice and store onions up to 2 days.
- The entire sauce base (minus pasta and cheeses) can be made ahead and refrigerated. Just bring to a boil when ready to proceed.
- Leftover pasta keeps well up to 5 days in the fridge. Reheat gently with a splash of water or milk to loosen the sauce.
- For vegetarian version, use vegetable broth and omit beef bouillon or use vegetarian bouillon.
- Orecchiette works beautifully, but most short pasta shapes work.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 475
- Sugar: 10g
- Sodium: 900mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 38mg
