Print

Easy French Onion Pasta Recipe

Easy French Onion Pasta Recipe
Print Recipe

★★★★★

5.1 from 27 reviews

This Easy French Onion Pasta recipe combines the deep, caramelized flavors of classic French onion soup with a comforting pasta dish. Featuring slowly sautéed sweet onions, garlic, and a savory broth enriched with evaporated milk, this recipe creates a creamy, flavorful sauce that perfectly coats tender pasta. It’s a simple yet elegant meal that brings the warmth of French onion soup into a convenient, family-friendly bowl.

Ingredients

Scale

For the Onion Sauce

  • 3 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 large yellow onions, sliced into 1/8-inch thick rounds
  • 1/8 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 4 garlic cloves, minced
  • Pinch to 1/4 tsp crushed red pepper flakes
  • 1 tbsp Worcestershire sauce
  • 1 tbsp low-sodium soy sauce
  • 5 1/2 cups water (or use beef broth in place of water and omit bouillon)
  • 1 can (12 oz) evaporated milk

For the Pasta

  • 12 oz uncooked pasta (such as spaghetti, fettuccine, or your choice)
  • Salt (for pasta water)

Instructions

  1. Prepare and Caramelize Onions: Heat the olive oil and butter in a large skillet over medium heat until melted. Add the sliced onions along with kosher salt and black pepper. Cook, stirring occasionally, until the onions are deep golden brown and caramelized, about 25-30 minutes. This slow cooking process develops the rich, sweet flavors essential to the dish.
  2. Add Garlic and Seasonings: Stir in the minced garlic and crushed red pepper flakes. Cook for about 1-2 minutes until fragrant, being careful not to burn the garlic. Then add Worcestershire sauce and low-sodium soy sauce to deepen the umami profile of the sauce.
  3. Simmer the Sauce: Pour in the water or beef broth, bring the mixture to a simmer, then reduce heat and let it cook gently for 10 minutes to marry all the flavors.
  4. Add Evaporated Milk: Slowly stir in the evaporated milk to create a creamy consistency. Heat through for 3-5 minutes, stirring frequently but do not boil, to prevent curdling.
  5. Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup pasta water.
  6. Combine Pasta and Sauce: Add the drained pasta to the skillet with the onion sauce. Toss gently to coat the pasta, adding reserved pasta water a little at a time if the sauce needs loosening to reach your desired consistency.
  7. Serve: Divide the pasta among plates and garnish as desired, such as with freshly grated Parmesan cheese or chopped fresh parsley. Serve immediately while warm.

Notes

  • You can substitute beef broth for water to add a richer flavor, just omit any bouillon if using broth.
  • For a vegetarian version, use vegetable broth instead of beef broth.
  • Adjust red pepper flakes to taste for desired heat level.
  • Evaporated milk gives creaminess without heavy cream; do not boil after adding to prevent curdling.
  • Reserve some pasta water to adjust sauce consistency as needed.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove or in the microwave, adding a splash of water or broth if sauce thickens too much.

Nutrition

Keywords: French onion pasta, caramelized onion pasta, creamy pasta recipe, easy pasta sauce, comfort food, vegetarian pasta

Find it online: https://spatulaqueen.com/easy-french-onion-pasta-recipe/