French Onion Pasta (Print Version)

# Ingredients:

01 - 3 tablespoons olive oil.
02 - 2 tablespoons butter.
03 - 3 large yellow onions, sliced.
04 - Salt and pepper.
05 - 4 garlic cloves, minced.
06 - Red pepper flakes.
07 - 1 tablespoon Worcestershire sauce.
08 - 1 tablespoon soy sauce.
09 - 5 1/2 cups water.
10 - 12 oz evaporated milk.
11 - 1/2 tablespoon cornstarch.
12 - 2 tablespoons beef bouillon.
13 - Fresh herbs and seasonings.
14 - 1 pound short pasta.
15 - 5 oz Gruyere cheese.
16 - 1/4 cup Parmesan cheese.

# Instructions:

01 - Melt butter with olive oil in a large Dutch oven over medium heat until the butter stops foaming.
02 - Add thinly sliced onions with salt and pepper, stirring occasionally until deeply caramelized, about 30-35 minutes.
03 - Monitor onions carefully, adjusting heat or adding more fat if they begin scorching.
04 - Add minced garlic, pepper flakes, and sauces to caramelized onions, cooking briefly until fragrant.
05 - Pour in water and half the evaporated milk while increasing heat to high.
06 - Whisk cornstarch with the remaining milk until smooth before adding to the pot.
07 - Add bouillon, herbs, and seasonings while bringing the liquid to a boil.
08 - Add uncooked pasta, reducing heat to a medium-high simmer for 20-25 minutes.
09 - Stir frequently while the pasta cooks, ensuring it stays submerged in the liquid.
10 - Check pasta periodically, adding more water if needed until al dente.
11 - Remove from heat when the pasta is done but the sauce is still liquid.
12 - Gradually stir in Gruyere cheese until completely melted.
13 - Add Parmesan cheese, stirring until the sauce is smooth and creamy.
14 - Taste and adjust seasonings as needed.
15 - Add additional liquid if desired for a saucier consistency.

# Notes:

01 - One pot meal.
02 - Budget friendly.
03 - No heavy cream.
04 - Make ahead option.

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