Slice the yellow onions into 1/8-inch thick rings for even caramelization.

In a large pot, heat a tablespoon of oil and a tablespoon of butter over medium heat. Add the sliced onions to the pot, stirring occasionally. Allow them to cook for approximately 30-35 minutes, or until they turn a dark golden brown.

Once your onions are beautifully caramelized, stir in the minced garlic and a pinch of red pepper flakes. Cook this mixture for about 30 seconds, just until fragrant.

Pour in the water and beef bouillon, whisking them together to create a flavorful broth. Add half of the evaporated milk and stir in the cornstarch that has been dissolved in the remaining evaporated milk.

Increase the heat and bring the mixture to a rolling boil. Once boiling, add your orecchiette pasta to the pot. Lower the heat to a simmer and cook uncovered for 11-14 minutes.

Remove the pot from heat and begin to stir in the Gruyere cheese a handful at a time, allowing it to melt fully before adding more.

Once everything is well combined, your One Pot French Onion Pasta is ready to serve! Ladle it into bowls and add a sprinkle of fresh thyme and parsley for freshness.