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French Onion Soup Pasta

Creamy French Onion Soup Pasta: Comfort in Every Bite

This French Onion Soup Pasta combines the comforting flavors of classic French Onion Soup with pasta for a creamy delight.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Soups
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces orecchiette Use this short, sturdy pasta for even cooking.
For the Caramelization
  • 4 medium yellow onions Slice thinly for best results.
  • 3 cloves garlic Fresh minced cloves enhance the dish's depth.
  • 2 tablespoons butter Use for a rich base when caramelizing onions.
  • 1 tablespoon olive oil Helps to achieve the perfect golden color.
For the Liquid
  • 4 cups water Main liquid to cook the pasta.
  • 2 cubes beef bouillon Use cubes or granules for convenience.
  • 6 ounces evaporated milk Delivers a creamy texture without heavy cream.
For Flavor Enhancements
  • 2 tablespoons Worcestershire sauce Elevates umami flavor; a must-have.
  • 1 tablespoon low-sodium soy sauce Adds complexity.
  • 1 teaspoon fresh thyme Enhances flavor beautifully.
  • 1 teaspoon oregano Provides a lovely aroma and taste.
  • 1 teaspoon paprika Adds a hint of smoky flavor.
  • to taste red pepper flakes Add for a little heat.
For the Cheesy Finish
  • 1 cup gruyere cheese A key ingredient that offers creaminess.
  • ½ cup parmesan cheese Freshly grated for the perfect salty bite.

Equipment

  • Large Pot

Method
 

Cooking Steps
  1. In a large pot, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add 4 sliced yellow onions, along with a pinch of salt and pepper. Cook for 30-35 minutes, stirring occasionally, until the onions are deeply golden brown and sweetly fragrant.
  2. Once the onions are caramelized, stir in 3 minced garlic cloves and a pinch of red pepper flakes. Cook for about 30 seconds until fragrant.
  3. Pour in 4 cups of water and half of a 12-ounce can of evaporated milk. In a separate bowl, whisk remaining evaporated milk with 2 tablespoons of cornstarch, then add to the pot. Bring to a boil, incorporating 2 beef bouillon cubes, 1 teaspoon of thyme, and a sprinkle of oregano.
  4. Add 12 ounces of orecchiette pasta and stir. Reduce heat to a gentle simmer and cook uncovered for 20-25 minutes, stirring frequently.
  5. Reduce heat to low and add 1 cup of grated Gruyere cheese, stirring until melted, then mix in ½ cup of Parmesan cheese.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 22gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 12mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days. Freeze for up to 3 months in airtight bags. Thaw overnight before reheating on low heat with a splash of water or evaporated milk.

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