In a Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Add 3 large sliced yellow onions, 1/8 teaspoon of fine sea salt, and 1/8 teaspoon of freshly ground black pepper. Sauté for 30-35 minutes, stirring frequently, until the onions are dark golden brown and deeply caramelized.

Once the onions are caramelized, add 4 minced garlic cloves and a pinch of red pepper flakes. Sauté for an additional 30 seconds until fragrant. Then, stir in 1 tablespoon of Worcestershire sauce and 1 tablespoon of reduced-sodium soy sauce.

Pour in 1375 ml of water and half of the 340 ml can of evaporated milk into the pot, stirring to mix. In a separate bowl, whisk together the remaining evaporated milk and 1/2 tablespoon of cornstarch until smooth, then add this mixture to the pot along with 2 tablespoons of beef bouillon granules, 1 tablespoon of minced fresh parsley, 2 teaspoons of minced fresh thyme, 1/2 teaspoon of dried oregano, and 1/2 teaspoon of paprika. Bring the mixture to a boil.

Add 450 grams of uncooked short pasta to the boiling sauce. Stir well to ensure the pasta is fully submerged, then cover the pot. Reduce the heat to a simmer and cook for 20-25 minutes, stirring occasionally, until the pasta is al dente.

Remove the pot from heat and stir in 140 grams of shredded Gruyère cheese and 25 grams of grated Parmesan cheese until melted and smooth. Serve the French Onion Pasta Creamy garnished with additional minced parsley.