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French Onion Soup Pasta Recipe

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4.4 from 7 reviews

This French Onion Soup Pasta is a comforting and flavorful dish that combines the rich, caramelized onions and creamy béchamel sauce of classic French onion soup with al dente cavatappi pasta. Topped with homemade crispy breadcrumbs and Parmesan cheese, then baked to a golden perfection, this recipe offers a delicious twist on traditional soup, perfect for a cozy meal.

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 5 onions into long strips, preparing them for slow caramelization.
  2. Caramelize Onions: Heat olive oil in a large skillet over medium heat and add sliced onions. Sauté for 30–40 minutes, stirring occasionally, allowing them to caramelize slowly without burning. Optionally add 1 teaspoon sugar to help speed up caramelization. If onions start sticking, add ½ cup beef broth and let simmer for 10 more minutes. Once caramelized, set aside.
  3. Prepare Béchamel Sauce: In the same skillet, melt butter over low-medium heat. Whisk in 1 tablespoon flour and cook for about a minute. Gradually add 3 cups heavy cream (or substitute water if lumps form), whisking constantly until the sauce thickens.
  4. Add Caramelized Onions and Seasonings: Stir in two-thirds of the caramelized onions into the béchamel sauce. Simmer gently while seasoning with 2 teaspoons salt, 1 tablespoon garlic powder, 1 tablespoon smoked paprika powder, ½ teaspoon nutmeg, chopped fresh parsley, and 1 cup grated Parmesan cheese.
  5. Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook 300 g cavatappi macaroni until just shy of al dente, as pasta will finish cooking during baking.
  6. Mix Pasta with Sauce: Drain the pasta and combine it with the onion béchamel sauce in a large bowl, stirring well to incorporate.
  7. Prepare Breadcrumb Topping: Tear or pulse half a baguette in a food processor or blender to create breadcrumbs. Toss with 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon pepper, and 2 teaspoons oregano to flavor.
  8. Assemble and Bake: Transfer pasta mixture to an oven-safe skillet or baking dish. Top with the remaining one-third of caramelized onions and sprinkle the seasoned breadcrumbs evenly over the top. Bake uncovered at 350°F (175°C) for 10–15 minutes until the breadcrumbs are golden and crisp.
  9. Serve: Remove from oven and serve immediately to enjoy the rich, creamy, and crispy textures of this French Onion Soup Pasta.

Notes

  • Use an oven-safe skillet for baking or transfer the pasta mixture to a separate baking dish to avoid damage and ensure even cooking.
  • Adding sugar to onions is optional but helps speed up the caramelization process.
  • If béchamel sauce becomes lumpy, add ice-cold water and whisk vigorously to smooth it out.
  • You can adjust seasoning according to taste, especially salt and pepper.
  • For a vegetarian option, use vegetable broth instead of beef broth.
  • Ensure pasta is slightly undercooked before baking to avoid overcooking in the oven.

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