Creamy Onion Pasta (Print Version)
# Ingredients:
→ Onions Prep
01 -
2 tbsp unsalted butter
02 -
3 tbsp olive oil
03 -
3 large yellow onions, cut into 1/8-inch rings (use a mandoline for ease!)
04 -
1/8 tsp of salt and 1/8 tsp of pepper
→ Making the Sauce
05 -
1 tbsp Worcestershire
06 -
4 minced garlic cloves
07 -
5 1/2 cups water (or use beef broth to skip the bouillon)
08 -
1 tbsp reduced-sodium soy sauce
09 -
12 oz evaporated milk
10 -
1 tbsp fresh parsley, chopped (or 1 tsp dried)
11 -
1/2 tsp EACH paprika, oregano, and pepper
12 -
A pinch to 1/4 tsp red chili flakes
13 -
2 tbsp beef bouillon (or skip and rely on broth)
14 -
1/2 tbsp cornstarch
15 -
2 tsp fresh thyme, minced (or 3/4 tsp dried)
→ Final Add-ons
16 -
1 bag of short pasta, 16 oz (orecchiette is great!)
17 -
1/4 cup Parmesan, shredded fresh
18 -
5 ounces Gruyere cheese, shredded
19 -
Fresh parsley for topping, optional
# Instructions:
01 -
Heat olive oil and melt butter together in your large Dutch oven (7-quart size) over medium heat. Toss the onions with salt and pepper, and throw them in.
02 -
Let those onions cook down nice and slow, stirring here and there, until they turn into a deep golden brown about 30-35 minutes. If they start sticking, lower the heat or add a splash more butter/oil.
03 -
Stir in minced garlic, red pepper flakes, some soy sauce, and a splash of Worcestershire sauce. Cook it all together for half a minute or so.
04 -
Pour in your water and part of the evaporated milk. Mix the cornstarch into the rest of the milk and add it too. Turn up the heat and stir in bouillon plus herbs until it all comes to a boil.
05 -
Put the uncooked pasta straight into the pot once it's boiling. Bring the heat to medium-high and simmer without covering for 20-25 minutes. Keep stirring every so often, making sure the pasta's submerged, and add more water if it gets too thick.
06 -
Take the pot off the heat. Stir in Gruyere by the handful until it melts smoothly, then mix in Parmesan. Taste and adjust salt or pepper. Want more sauce? Go ahead and add some water or milk. If you like fresh parsley, sprinkle it over before serving.
# Notes:
01 -
Slice the onions ahead and refrigerate them in a sealed container for up to 2 days.
02 -
Prepare the onions and liquid flavors ahead of time (skip the cheese and pasta). Chill the mixture and simply heat it up when needed to continue cooking.
03 -
Leftovers? Store cooked pasta in a sealed container in the fridge for up to 5 days. Warm it up in the microwave or stovetop, adding a splash of water or milk if it seems dry.