Ingredients
For the Caramelized Onions
- 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
For the Sauce and Pasta
- 4 garlic cloves, minced
- Pinch to 1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 5 1/2 cups water (may substitute beef broth and omit bouillon)
- 1 (12 oz.) can evaporated milk, divided
- 1/2 tablespoon cornstarch
- 2 tablespoons beef bouillon (granulated, base, or cubes; may omit if using beef broth)
- 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
- 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
- 1/2 teaspoon each dried oregano, paprika, and pepper
- 1 pound short cut pasta (uncooked, orecchiette recommended)
- 5 ounces freshly shredded Gruyere cheese
- 1/4 cup freshly shredded Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Caramelize Onions: In a large 7-quart Dutch oven, melt butter in olive oil over medium heat. Add the sliced onions along with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the onions turn a deep golden brown and caramelize, about 30-35 minutes. Adjust heat and add more butter or oil as needed to prevent scorching.
- Sauté Aromatics: Once the onions are caramelized, stir in the minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce. Cook for about 30 seconds to blend the flavors and soften the garlic.
- Prepare Sauce Base: Pour in the water and half of the evaporated milk. Whisk the cornstarch with the remaining evaporated milk until smooth, then add to the pot. Increase heat to high to bring the mixture to a boil.
- Season and Boil: Stir in the beef bouillon, fresh herbs (parsley and thyme), and dried oregano, paprika, and pepper. Once boiling, add the pasta and reduce the heat to a medium-high simmer. Cook uncovered for 20-25 minutes, stirring often to prevent sticking and burning. Ensure the pasta is evenly submerged in the liquid and cooked until al dente, leaving some sauce liquid for a creamy finish. Add additional water as necessary if the liquid reduces too quickly.
- Add Cheeses and Finish: Remove the pot from the heat and gradually stir in Gruyere cheese a handful at a time until melted and creamy. Next, add the Parmesan cheese, stirring until fully incorporated. Adjust seasoning with salt and pepper if needed. For a saucier consistency, stir in extra water or milk. Garnish with fresh parsley if desired and serve warm.
Notes
- Using a mandoline to slice onions thinly and evenly helps achieve the best caramelization.
- If you prefer a richer flavor, substitute the water with beef broth and omit the bouillon.
- Stir pasta frequently during cooking to avoid sticking and ensure even cooking.
- You can substitute the short cut pasta with other varieties like penne or rigatoni if orecchiette is unavailable.
- For a vegetarian option, omit Worcestershire sauce and use vegetable broth instead of beef broth or water.
- Adjust red pepper flakes according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: French
