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French Onion Soup Pasta Recipe

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★★★★★

4.9 from 84 reviews

This French Onion Soup Pasta is a comforting fusion dish that combines the deep, rich flavors of caramelized onions and creamy béchamel sauce with tender cavatappi pasta. Topped with Parmesan cheese and crispy homemade breadcrumbs, then baked to perfection, this dish offers an indulgent and hearty meal inspired by classic French onion soup.

Ingredients

Scale

For the Pasta and Toppings

  • 1/2 Baguette (for breadcrumbs)
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 tsp Oregano
  • 300 g Cavatappi Macaroni
  • Fresh Parsley (chopped, for garnish)

For the Caramelized Onions

  • 5 Onions (thinly sliced)
  • 1/2 cup Beef Broth
  • 1 tsp Sugar (optional, to speed caramelization)
  • 2 tsp Salt
  • 1 tbsp Garlic Powder
  • 1 tbsp Smoked Paprika Powder
  • 1/2 tsp Nutmeg

For the Béchamel Sauce

  • 3 cups Heavy Cream
  • 1 cup Parmesan Cheese (grated)
  • 1 tbsp Flour
  • 3 tbsp Water (for slurry)

Instructions

  1. Slice Onions: Thinly slice the onions into long strips to prepare for caramelization.
  2. Caramelize Onions: Heat olive oil in a large skillet over medium heat. Add onions and sauté for 30–40 minutes, stirring occasionally, until golden and caramelized. Optionally add sugar to speed this process. Be careful not to burn the onions.
  3. Simmer with Broth: If onions stick, add beef broth and let simmer for 10 more minutes to deepen flavor and help deglaze the pan. Once done, set onions aside.
  4. Prepare Béchamel Sauce: In the same skillet, melt butter over low-medium heat, whisk in flour and cook for 1 minute. Gradually add heavy cream while whisking continuously, allowing the sauce to thicken. If lumps form, whisk in ice-cold water to smooth the sauce.
  5. Add Caramelized Onions and Season: Stir in two-thirds of the caramelized onions, then season the sauce with salt, pepper, chopped parsley, garlic powder, smoked paprika, nutmeg, and Parmesan cheese. Simmer gently to combine flavors.
  6. Cook Pasta: Boil a large pot of salted water. Cook the cavatappi pasta until just shy of al dente as it will finish cooking in the oven.
  7. Combine Pasta and Sauce: Drain pasta and stir it into the béchamel and onion mixture until thoroughly combined.
  8. Prepare Baking Dish: Transfer the pasta mixture to a baking dish. Top with the remaining caramelized onions and sprinkle with prepared breadcrumbs made from the baguette tossed with olive oil, oregano, salt, and pepper.
  9. Bake: Bake uncovered at 350°F (175°C) for 10–15 minutes until the top is golden and crisp.
  10. Serve: Serve immediately garnished with extra parsley if desired, and enjoy this rich and hearty French Onion Soup-inspired pasta dish.

Notes

  • Use freshly grated Parmesan for the best flavor and meltability.
  • The slow caramelization of onions is key for developing depth of flavor; avoid rushing this step.
  • Adjust seasoning according to taste, especially salt and paprika for balanced warmth.
  • To make breadcrumbs, finely chop or pulse baguette pieces and toss with olive oil, oregano, salt, and pepper before baking.
  • For a vegetarian version, substitute beef broth with vegetable broth.
  • To avoid lumps in béchamel, add cream gradually and whisk vigorously.
  • Leftovers can be refrigerated and reheated gently on stovetop or microwave.

Keywords: French Onion Soup Pasta, caramelized onion pasta, creamy pasta bake, béchamel sauce recipe, baked pasta, comfort food

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