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–+ servings
One Pot French Onion Pasta

One Pot French Onion Pasta for Cozy One-Pan Comfort

This One Pot French Onion Pasta combines caramelized onions and rich Gruyère cheese for a comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 cups orecchiette or medium shells or rotini
For the Base
  • 2 medium yellow onions sliced into 1/8-inch rings
  • 4 cloves garlic minced
  • 4 cups water plus beef bouillon or broth
For Creaminess
  • 1 can evaporated milk do not substitute
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce reduced sodium preferred
For Flavor
  • 1 tbsp fresh thyme or dried
  • 1 tbsp fresh parsley or dried
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp red pepper flakes adjust to taste
For the Cheese
  • 1 cup Gruyère cheese freshly shredded
  • 1/2 cup Parmesan cheese freshly grated

Equipment

  • large pot

Method
 

Directions
  1. Slice the yellow onions into 1/8-inch rings using a sharp knife or mandoline slicer.
  2. In a large pot over medium heat, add olive oil and butter. Once melted, add the sliced onions and stir occasionally for about 30-35 minutes until golden brown.
  3. Add the minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce; stir for about 30 seconds.
  4. Pour in the water, evaporated milk, and beef bouillon. Increase heat and bring to a gentle boil.
  5. Add the orecchiette and cook for 20-25 minutes until al dente, stirring often.
  6. Remove from heat and stir in the Gruyère cheese until melted, followed by the Parmesan cheese.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 61gProtein: 17gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 350mgIron: 2mg

Notes

For the best results, slice the onions uniformly and use freshly shredded cheese to ensure optimal melting.

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