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French Onion Soup Pasta Recipe

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★★★★★

4.9 from 316 reviews

This French Onion Soup Pasta recipe combines the rich, caramelized flavors of classic French onion soup with comforting pasta baked in a creamy béchamel sauce. Sautéed onions slowly caramelized to deepen their sweetness are mixed into a smooth Parmesan béchamel, tossed with cavatappi pasta, and then baked until golden and bubbly for a unique, cozy dish perfect for any occasion.

Ingredients

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For the French Onion Pasta:

  • 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 (optional for caramelizing onions)
  • Fresh Parsley (chopped)
  • 2 tsp Salt (for seasoning sauce)
  • 1 tbsp Garlic Powder
  • 1 tbsp Smoked Paprika Powder
  • 1/2 tsp Nutmeg

Instructions

  1. Slice the Onions: Thinly slice the onions into long strips to ensure even caramelization and a smooth texture in the final dish.
  2. Caramelize the Onions: Heat a large skillet or pan over medium heat and add olive oil. Sauté the onions for 30–40 minutes, stirring occasionally. Cook them slowly to caramelize without burning. Optionally, add 1 teaspoon of sugar to accelerate caramelization.
  3. Simmer with Beef Broth: If the onions start sticking to the pan, add the beef broth and let it simmer gently for 10 more minutes. Once caramelized, set the onions aside and prepare the béchamel sauce.
  4. Make Béchamel Sauce: In the same skillet, melt butter over low to medium heat. Whisk in flour and cook for about a minute to create a roux. Gradually add heavy cream while whisking continuously to avoid lumps. If the sauce becomes lumpy, add some ice-cold water and whisk vigorously to smooth it out. Allow the sauce to thicken.
  5. Combine Onions and Season Sauce: Stir in two-thirds of the caramelized onions into the béchamel sauce and let it simmer gently. Season with salt, pepper, chopped parsley, garlic powder, smoked paprika, nutmeg, and stir in 1 cup grated Parmesan cheese for a savory depth.
  6. Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil and cook the cavatappi pasta until just shy of al dente, as it will finish cooking in the oven during baking.
  7. Mix Pasta and Sauce: Drain the pasta and combine it thoroughly with the béchamel onion sauce, ensuring every piece is coated.
  8. Prepare for Baking: Transfer the pasta mixture to a baking dish. Top with the remaining one-third of caramelized onions and sprinkle with homemade breadcrumbs made by toasting and seasoning the half baguette with olive oil, salt, pepper, and oregano.
  9. Bake: Bake uncovered at 350°F (175°C) for 10–15 minutes until the top is golden brown and crisp, allowing the pasta to finish cooking and flavors to meld.
  10. Serve: Remove from oven and serve immediately, garnished with additional fresh parsley if desired. Enjoy your savory and comforting French Onion Soup Pasta!

Notes

  • Slow caramelization of onions is key to developing deep flavor; be patient and avoid burning.
  • The béchamel sauce can be smoothed with cold water if lumps form.
  • You can substitute beef broth with vegetable broth for a milder flavor.
  • Use freshly grated Parmesan for best melting and flavor.
  • Homemade breadcrumbs add a delicious crunchy topping but store-bought can be used as a shortcut.
  • Store leftovers covered in the refrigerator for up to 3 days; reheat in oven for best texture.

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

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