French Onion Pasta
This decadent, one-pot French onion pasta transforms the classic soup into a creamy, savory noodle dish. By slow-caramelizing yellow onions to perfection and cooking orecchiette directly in a flavorful, beef-alternative broth, you achieve a silky, glossy sauce that coats every bite. Finished with nutty Gruyere and sharp Parmesan, this meal is the ultimate weeknight comfort food that tastes like it came from a gourmet bistro.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55
- Yield: 6 servings
- Category: Dinner
- Method: One-pot
- Cuisine: Modern American
- Diet: Vegetarian
Ingredients
3 tbsp extra virgin olive oil
2 tbsp unsalted butter
3 large yellow onions, thinly sliced
4 cloves garlic, minced
1 tbsp vegan Worcestershire sauce
1 tbsp reduced-sodium soy sauce
1 lb orecchiette pasta
5 oz Gruyere cheese, freshly shredded
1/4 cup Parmesan cheese, freshly shredded
Salt and black pepper to taste
4 cups vegetable broth (beef-style flavor)
Instructions
Melt butter and olive oil in a large Dutch oven over medium heat.
Add sliced onions with a pinch of salt and pepper, cooking for 30 to 35 minutes until deep golden brown.
Stir in the minced garlic, soy sauce, and vegan Worcestershire sauce for 30 seconds.
Pour in the vegetable broth and bring the mixture to a simmer.
Add the orecchiette pasta and cook, stirring occasionally, until the pasta is al dente and the liquid has reduced into a glossy sauce.
Remove from heat and fold in the shredded Gruyere and Parmesan cheese until melted and creamy.
Serve immediately while warm.
Notes
Use a mandoline slicer to ensure onion slices are uniform for even caramelization. If the sauce becomes too thick before the pasta is cooked, add a splash of hot water. For a gluten-free version, substitute with high-quality gluten-free pasta shells.
Find it online: https://elitesrecipes.com/french-onion-pasta-recipe/