Print

French Onion Soup Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 15 reviews

Indulge in this rich and comforting French Onion Soup Pasta, featuring sweet caramelized onions simmered in beef broth and blended into a creamy béchamel sauce with Parmesan cheese. Topped with crispy homemade breadcrumbs and baked to golden perfection, this Italian-inspired dish is perfect for a hearty lunch or dinner.

Ingredients

Breadcrumbs

  • ½ Baguette
  • 1 tablespoon Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 teaspoon Oregano

Pasta Ingredients

  • 300 g Cavatappi Macaroni
  • 5 Onions, thinly sliced
  • ½ cup Beef Broth
  • 3 cups Heavy Cream
  • 1 cup Parmesan Cheese, grated
  • 1 tablespoon Flour
  • 3 tablespoon Water (for béchamel)
  • 1 teaspoon Sugar
  • Fresh Parsley, chopped
  • 2 teaspoon Salt
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Smoked Paprika Powder
  • ½ teaspoon Nutmeg

Instructions

  1. Slice the Onions: Thinly slice the onions into long strips to ensure even caramelization throughout the cooking process.
  2. Caramelize the Onions: Heat a large skillet or pan over medium heat and add olive oil. Sauté the sliced onions slowly for 30–40 minutes, stirring occasionally to prevent burning. Optionally, add 1 teaspoon of sugar to speed up caramelization. If the onions begin to stick to the pan’s bottom, add the beef broth and let it simmer for an additional 10 minutes. Once caramelized, set the onions aside.
  3. Prepare the Béchamel Sauce: In the same skillet, melt butter over low to medium heat. Whisk in flour and cook for about one minute to form a roux. Gradually add heavy cream while whisking continuously, allowing the sauce to thicken. If lumps form, add ice-cold water and whisk vigorously to smooth the sauce.
  4. Combine Onions and Sauce: Stir in two-thirds of the caramelized onions into the béchamel sauce. Season with salt, pepper, chopped parsley, and 1 cup of grated Parmesan cheese. Allow the sauce to simmer gently to develop flavor.
  5. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the cavatappi macaroni until just shy of al dente, as it will continue cooking in the oven.
  6. Mix Pasta and Sauce: Combine the cooked pasta with the béchamel-onion sauce in the skillet or a mixing bowl, stirring until well incorporated.
  7. Prepare Breadcrumb Topping: Tear the baguette into small pieces and toss with olive oil, salt, pepper, and oregano to create seasoned breadcrumbs.
  8. Assemble and Bake: Transfer the pasta mixture to an oven-safe skillet or baking dish. Evenly distribute the remaining one-third of caramelized onions on top, then sprinkle with the prepared breadcrumbs. Bake uncovered at 350°F (175°C) for 10–15 minutes until the top is golden and crispy.
  9. Serve: Remove from the oven, serve immediately, and enjoy this comforting, flavorful dish.

Notes

  • Please use an oven-safe skillet or transfer the pasta mixture to a baking dish before baking.
  • Adding sugar to onions is optional but helps speed up caramelization.
  • If béchamel sauce becomes lumpy, adding ice-cold water instead of more cream and whisking vigorously will smooth it out.
  • The pasta should be cooked just shy of al dente since it will continue cooking in the oven during baking.

Find it online: https://yumntasty.com/french-onion-soup-pasta-recipe/