Description
A rich, one-pot pasta dish with deeply caramelized onions, a savory herb-infused sauce, and melted cheese. Quick to prepare with bold flavors, perfect for cozy dinners or easy weeknight meals.
Ingredients
3 large yellow onions, sliced 1/8-inch thick
3 tablespoons olive oil
2 tablespoons unsalted butter
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 beef broth)
1 (12 oz) can evaporated milk
1/2 tablespoon cornstarch
2 tablespoons beef bouillon (granulated, optional)
1 tablespoon fresh parsley, minced (or 1 tsp dried)
2 teaspoons fresh thyme, minced (or ¾ tsp dried)
1/2 teaspoon dried oregano, paprika, pepper
1 pound short cut pasta (orecchiette recommended)
5 oz freshly shredded Gruyère cheese
1/4 cup freshly shredded Parmesan cheese
Fresh parsley for garnish (optional)
Instructions
Heat olive oil and butter in a large pot over medium heat. Add onion slices and cook for 20–25 minutes, stirring occasionally, until deeply caramelized.
Stir in garlic and red pepper flakes; cook 1–2 minutes.
Add Worcestershire sauce, soy sauce, water, and a pinch of salt. Bring to a simmer.
Mix in evaporated milk and cornstarch, stirring until slightly thickened. Add bouillon (if using) and herbs.
Cook 3 minutes, then stir in uncooked pasta. Reduce heat to low; cook 10–12 minutes until al dente.
Stir in Gruyère and Parmesan until melted. Serve with fresh parsley.
Notes
For a lighter version, substitute half the water with vegetable broth and reduce cheese by 1/3. Use gluten-free pasta for a gluten-free option. Adjust spice level by reducing red pepper flakes.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 520
- Sugar: 10g
- Sodium: 8000mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg