Ingredients
Scale
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced
- 4 garlic cloves, minced
- Pinch-1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 5 1/2 cups water or beef broth
- 1 can (12 oz.) evaporated milk
- 1/2 tablespoon cornstarch
- 1 pound short-cut pasta (e.g., orecchiette)
- 5 oz. Gruyere cheese, shredded
- 1/4 cup Parmesan cheese, shredded
- 1 tablespoon fresh parsley, minced (or 1 tsp dried)
- 2 teaspoons fresh thyme, minced (or 3/4 tsp dried)
- 1/2 tsp EACH dried oregano, paprika, pepper
Instructions
- In a large Dutch oven, heat olive oil and butter over medium heat. Add onions and sauté with salt and pepper until dark golden brown (30-35 minutes).
- Stir in garlic, red pepper flakes, Worcestershire sauce, and cook for another 30 seconds.
- Pour in water (or broth) and half of the evaporated milk; whisk cornstarch into the remaining milk before adding it to the pot. Bring to a boil while stirring in beef bouillon and herbs.
- Add uncooked pasta; reduce heat and simmer uncovered for about 20-25 minutes or until al dente, stirring often.
- Remove from heat; gradually stir in Gruyere and Parmesan until melted.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Sautéing/Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg