Introduction

French Onion Soup Pasta is a comforting twist on a classic favorite, combining rich caramelized onions, creamy béchamel sauce, and tender pasta. This dish delivers all the flavors of traditional French onion soup in a hearty, satisfying pasta bake.

The image shows a baked macaroni and cheese dish in a white oval baking dish, with a thick golden-brown breadcrumb crust covering the top layer. The top crunchy layer is coarse and evenly browned with small green herb flakes scattered throughout. Underneath, creamy macaroni pasta with white cheese sauce peeks through, mixed with soft pieces of cooked onions visible near the edges and lifted portion. The cheesy sauce is smooth and rich, coating the short curved macaroni noodles. The dish sits on a white marbled surface with a blurred white candle in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 Baguette
1 tbsp Olive Oil
1 tsp Salt
1 tsp Pepper
2 tsp Oregano
300 g Cavatappi Macaroni
5 Onions (thinly sliced)
1/2 cup Beef Broth
3 cups Heavy Cream
1 cup Parmesan Cheese (grated)
1 tbsp Flour + 3 tbsp Water (for béchamel)
1 tsp Sugar
Fresh Parsley (chopped)
2 tsp Salt
1 tbsp Garlic Powder
1 tbsp Smoked Paprika Powder
1/2 tsp Nutmeg

Instructions

Step 1: Thinly slice the onions into long strips.
Step 2: Heat a large skillet or pan over medium heat and add olive oil. Sauté the onions for 30–40 minutes, stirring occasionally to caramelize slowly without burning. Optionally, add 1 teaspoon of sugar to speed up caramelization.
Step 3: If onions begin sticking, add beef broth and let it simmer for 10 minutes. Once caramelized, set onions aside and prepare the béchamel sauce.
Step 4: In the same skillet, melt butter over low-medium heat. Whisk in flour and cook for a minute. Gradually add heavy cream, stirring until the sauce thickens. If lumpy, add ice-cold water instead of more cream and whisk vigorously to smooth the sauce.
Step 5: Stir in two-thirds of the caramelized onions, then season with salt, pepper, chopped parsley, and Parmesan cheese. Let the sauce simmer gently.
Step 6: Bring a large pot of salted water to a boil and cook pasta until just shy of al dente; it will finish cooking in the oven.
Step 7: Combine the cooked pasta with the béchamel sauce, stirring well to coat evenly.
Step 8: Transfer the pasta mixture to a baking dish. Top with the remaining caramelized onions and homemade breadcrumbs made from the baguette mixed with olive oil, salt, pepper, and oregano.
Step 9: Bake uncovered at 350°F (175°C) for 10–15 minutes or until the top is golden and crisp.
Step 10: Serve immediately and enjoy!

Tips & Variations

For extra depth, use a mix of beef and vegetable broth or add a splash of dry white wine while caramelizing onions.
Substitute cavatappi with other short, ridged pasta like rigatoni or penne for a similar texture.
Use a mix of Gruyère and Parmesan cheese for a more traditional French onion flavor.
Make the caramelized onions a day ahead to save time and enhance the flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To retain crispness, reheat uncovered in the oven at 350°F (175°C) for 10 minutes.

How to Serve

A white bowl with a blue rim holds a serving of macaroni and cheese, showing creamy, yellow pasta covered by a layer of golden brown crispy breadcrumbs sprinkled with some green parsley bits and black pepper, giving a textured look. The macaroni is curly and coated in a smooth, rich cheese sauce that fills the spaces between each pasta piece. Above the bowl, a large blue pan is filled with the same macaroni and cheese, visible with the same texture and colors of creamy cheese and browned breadcrumbs. Both dishes are placed on a white marbled surface, making the warm colors of the macaroni and cheese stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, short and ridged pasta shapes like penne, rigatoni, or rotini work well because they hold the creamy sauce nicely.

How do I prevent the béchamel sauce from getting lumpy?

Whisk the flour well before adding liquid and add the cream gradually while whisking continuously. If lumps form, adding a little ice-cold water and whisking vigorously can help smooth the sauce.