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Caramelized Onion Pasta with Gruyere and Parmesan Recipe

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4.1 from 40 reviews

This Onion Pasta recipe is a comforting and flavorful dish featuring caramelized onions cooked slowly to bring out their natural sweetness, combined with a creamy sauce made rich with evaporated milk and melted Gruyere and Parmesan cheeses. The pasta is cooked directly in the flavorful onion sauce, resulting in a delicious, saucy one-pot meal that’s perfect for a cozy dinner. The balance of herbs and spices adds depth and warmth to this hearty, satisfying Italian-inspired meal.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Base Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 large yellow onions, sliced into rings 1/8-inch thick (Mandoline recommended)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Flavorings and Seasonings

  • 4 garlic cloves, minced
  • pinch to 1/4 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon reduced sodium soy sauce
  • 2 tablespoons beef bouillon (granulated, base, or cubes) (may omit if using beef broth instead of water)
  • 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

Liquids and Thickener

  • 5 1/2 cups water (may substitute beef broth and omit bouillon)
  • 1 12 oz. can evaporated milk
  • 1/2 tablespoon cornstarch

Pasta and Cheese

  • 1 pound short cut pasta, uncooked (orecchiette recommended)
  • 5 oz. freshly shredded Gruyere cheese
  • 1/4 cup freshly shredded Parmesan cheese
  • Fresh parsley for garnish (optional)

Instructions

  1. Caramelize onions: In a large 7-quart Dutch oven, melt the butter in the olive oil over medium heat. Add the sliced onions along with 1/8 teaspoon salt and 1/8 teaspoon pepper.
  2. Cook onions slowly: Stir occasionally and cook the onions until they become caramelized and develop a dark golden brown color. This process takes about 30-35 minutes. Adjust heat and add more butter or olive oil if the onions start to scorch to ensure even caramelization.
  3. Sauté garlic and spices: Once the onions are caramelized, add the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the pot. Cook for about 30 seconds, stirring constantly to release the aromas.
  4. Add liquids and seasonings: Pour in the water and half of the evaporated milk. Meanwhile, whisk the cornstarch into the remaining evaporated milk until smooth, then add this mixture to the pot. Increase the heat to high to bring the mixture to a boil. Stir in the beef bouillon and all fresh and dried herbs and seasonings.
  5. Cook pasta in sauce: As soon as the pot reaches a boil, add the uncooked pasta. Reduce heat to maintain a medium-high simmer. Cook uncovered for 20-25 minutes, stirring occasionally to prevent the pasta from sticking or burning on the bottom, and spreading the pasta evenly so it stays submerged. The pasta should cook al dente and leave some thickened liquid behind that will become the sauce. Add more water as needed if the sauce reduces too quickly.
  6. Finish with cheese: Remove the pot from heat. Gradually stir in the shredded Gruyere cheese handful by handful until melted and incorporated. Then add the Parmesan cheese and stir until melted. Taste the dish and adjust salt and pepper as needed. For a saucier texture, add a splash of water or milk and mix until desired consistency is reached.
  7. Serve and garnish: Spoon the pasta onto plates or bowls. Garnish with fresh parsley if desired and serve warm.

Notes

  • For a richer flavor, substitute water with beef broth and omit the bouillon powder.
  • Use a mandoline to slice onions evenly thin for better caramelization.
  • Stir frequently during pasta cooking to prevent sticking and burning at the bottom.
  • The simmering time for pasta may vary depending on the shape used; monitor doneness closely.
  • Adjust the amount of red pepper flakes based on desired heat level.
  • If you want a vegetarian version, substitute vegetable broth for beef broth and omit Worcestershire sauce or use a vegetarian alternative.
  • Gruyere can be substituted with another melty cheese like fontina or a sharp white cheddar.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://yourdailycook.com/caramelized-onion-pasta-with-gruyere-and-parmesan-recipe-2/