Description
Silky one pot onion pasta brings Italian comfort straight to your kitchen. Caramelized onions meld with perfectly al dente noodles, creating a simple yet luxurious meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 pound short cut pasta, uncooked (orecchiette)
- 3 large yellow onions, sliced into rings (1/8-inch thick)
- 5 oz freshly shredded Gruyere cheese
- ¼ cup freshly shredded Parmesan cheese
Cooking Fats and Liquids:
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cups water (or beef broth)
- 1 12 oz can evaporated milk
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
Seasonings and Herbs:
- 4 garlic cloves, minced
- 2 tablespoons beef bouillon (granulated, base, or cubes)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
- 2 teaspoons fresh thyme, minced (or ¾ teaspoon dried)
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ tablespoon cornstarch
- Fresh parsley for garnish (optional)
Instructions
- Warm a capacious Dutch oven over medium heat, combining butter and olive oil to create a fragrant base for the caramelization process.
- Introduce sliced onions into the pot, seasoning with a delicate sprinkle of salt and pepper, initiating the transformation into golden-brown delicacies.
- Patiently tend to the onions, stirring periodically and adjusting heat as needed to prevent scorching, allowing them to develop a rich, deep caramel color over approximately 30-35 minutes.
- Infuse the caramelized onions with minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce, creating an aromatic flavor foundation by sautéing briefly.
- Pour water and half the evaporated milk into the pot, whisking cornstarch with the remaining milk to create a silky thickening agent.
- Elevate the heat, bringing the mixture to a vigorous boil while incorporating beef bouillon and a medley of herbs and seasonings.
- Submerge the pasta into the bubbling liquid, reducing heat to a gentle simmer and cooking uncovered for 11-14 minutes, stirring frequently to prevent adherence to the pot’s bottom.
- Verify the pasta’s doneness and liquid consistency, ensuring a generous sauce remains in the pot.
- Remove from heat and gradually fold in Gruyere cheese, allowing each handful to melt completely before adding the next.
- Incorporate Parmesan cheese, stirring until a smooth, creamy texture develops.
- Taste and adjust seasoning with additional salt and pepper if desired, potentially thinning the sauce with extra water or milk for preferred consistency.
- Optionally crown the dish with a sprinkle of fresh parsley for a vibrant finishing touch.
Notes
- Slow caramelization transforms ordinary onions into a rich, sweet flavor foundation that takes this pasta from basic to extraordinary.
- Patient cooking allows natural sugars in onions to develop deep golden-brown color, creating complex taste without burning.
- Strategic liquid additions like soy sauce and Worcestershire sauce boost umami depth and create a multilayered sauce profile.
- One-pot technique minimizes kitchen cleanup while concentrating flavors directly into pasta during simultaneous cooking and sauce creation.
- Cheese blend of Gruyere and Parmesan provides creamy texture and nutty undertones, elevating the overall dish complexity.
- Stirring frequently prevents pasta from sticking and ensures even cooking and sauce distribution throughout the entire dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 620
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg