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French Onion Soup Pasta Recipe

French Onion Soup Pasta Recipe
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★★★★★

5.1 from 29 reviews

This French Onion Soup Pasta recipe combines the rich, deep flavors of caramelized onions and creamy béchamel sauce with tender cavatappi macaroni for a deliciously comforting dish that brings the classic soup experience to your dinner plate. Topped with Parmesan and homemade breadcrumbs, it’s perfect for a cozy meal that’s both hearty and indulgent.

Ingredients

Scale

Bread and Toppings

  • 1/2 Baguette
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 tsp Oregano
  • 1 cup Parmesan Cheese (grated)

Pasta

  • 300 g Cavatappi Macaroni

Onions and Seasonings

  • 5 Onions (thinly sliced)
  • 1 tbsp Olive Oil
  • 1 tsp Sugar (optional, for caramelizing)
  • 2 tsp Salt
  • 1 tbsp Garlic Powder
  • 1 tbsp Smoked Paprika Powder
  • 1/2 tsp Nutmeg
  • Fresh Parsley (chopped)

Sauces

  • 1/2 cup Beef Broth
  • 3 cups Heavy Cream
  • 1 tbsp Flour
  • 3 tbsp Water (for béchamel)

Instructions

  1. Slice the onions: Thinly slice the onions into long strips to ensure even caramelization.
  2. Caramelize the onions: Heat olive oil in a large skillet over medium heat. Add onions and sauté for 30–40 minutes, stirring occasionally, until they turn golden brown and caramelize slowly without burning. Optionally, add 1 tsp sugar to speed up caramelization.
  3. Simmer with beef broth: If the onions stick to the pan, pour in the beef broth and let it simmer for 10 more minutes to deglaze and deepen flavor. Set the caramelized onions aside once done.
  4. Prepare the béchamel sauce: In the same skillet, melt butter over low-medium heat and whisk in flour. Cook for one minute, then gradually add heavy cream while whisking continuously. Allow the sauce to thicken and use ice-cold water to fix any lumps.
  5. Add onions and season: Stir in two-thirds of the caramelized onions into the béchamel sauce. Season with salt, pepper, chopped parsley, and 1 cup Parmesan cheese, allowing the sauce to simmer gently.
  6. Cook pasta: Bring a large pot of salted water to a boil. Cook the cavatappi macaroni until just shy of al dente since it will finish cooking in the oven.
  7. Combine pasta and sauce: Drain the pasta and mix it well with the béchamel and onion sauce ensuring an even coating.
  8. Assemble in baking dish: Transfer the mixture to a baking dish. Evenly top with the remaining one-third caramelized onions and the homemade breadcrumb mixture made from the baguette, seasoned with salt, pepper, and oregano.
  9. Bake: Bake uncovered in a preheated oven at 350°F (175°C) for 10–15 minutes or until the top is golden brown and crisp.
  10. Serve: Serve hot, garnished with fresh parsley if desired, and enjoy the comforting twist on French onion soup!

Notes

  • Caramelizing onions slowly is key to developing deep, sweet flavors without burning.
  • Using ice-cold water helps to smooth out any béchamel sauce lumps quickly.
  • You can substitute beef broth with vegetable broth for a lighter or vegetarian-friendly option.
  • Make sure not to overcook pasta in boiling water since it continues cooking in the oven.
  • Homemade breadcrumbs add a fresh, crunchy topping, but store-bought can be used as a shortcut.
  • This dish pairs well with a crisp green salad and a light red wine.

Nutrition

Keywords: French Onion Soup, Pasta, Cavatappi, Caramelized Onions, Béchamel Sauce, Comfort Food, Baked Pasta

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