Description
A rich and creamy one-pot pasta featuring deeply caramelized onions, savory beef-broth flavors, and a blend of Gruyère and Parmesan cheeses, perfect for a cozy yet elegant meal.
Ingredients
- Pasta (orecchiette or similar short shape)
- Olive oil, unsalted butter
- Yellow onions, sliced 1/8″
- Garlic
- Red pepper flakes
- Worcestershire sauce, reduced-sodium soy sauce
- Water + beef bouillon (or beef broth)
- Evaporated milk
- Cornstarch
- Fresh thyme (or dried)
- Gruyère cheese, freshly grated
- Freshly grated Parmesan
- Salt, pepper, paprika, oregano
Instructions
- Heat oil and butter in a deep pot. Add onions, salt, and pepper; cook slowly until deeply caramelized (about 45–60 minutes).
- Stir in garlic, red pepper flakes, soy sauce, and Worcestershire for 30 seconds.
- Add water with bouillon, evaporated milk, cornstarch, and dried herbs/spices. Bring to a simmer.
- Add pasta and cook until al dente and sauce has thickened and turned creamy.
- Remove from heat and stir in Gruyère and Parmesan handful by handful until melted and silky.
- Taste and adjust seasoning. Serve topped with fresh parsley or thyme.
Notes
- Use short, sturdy pasta shapes like radiatori, shells, or fusilli for best results.
- Substitute beef broth for the water and bouillon for a deeper flavor.
- For extra creaminess, add half-and-half or heavy cream.
- To add protein, consider stirring in cooked chicken, mushrooms, or ground beef.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
