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French Onion Soup Pasta Recipe

French Onion Soup Pasta Recipe
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★★★★★

5.2 from 13 reviews

This French Onion Soup Pasta recipe combines the rich, caramelized flavors of traditional French onion soup with comforting pasta baked in a creamy béchamel sauce. Topped with crispy homemade breadcrumbs and Parmesan cheese, it’s a hearty and indulgent dish perfect for cozy dinners.

Ingredients

Scale

For the Soup and Pasta

  • 5 onions, thinly sliced
  • 1 tbsp olive oil
  • 1 tsp sugar (optional, for caramelizing onions)
  • 1/2 cup beef broth
  • 2 tsp salt (divided)
  • 1 tsp pepper
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika powder
  • 1/2 tsp nutmeg
  • 300 g cavatappi macaroni
  • 1/2 baguette (for breadcrumbs)
  • Fresh parsley, chopped (for garnish and seasoning)

For the Béchamel Sauce

  • 3 cups heavy cream
  • 1 tbsp flour
  • 3 tbsp water
  • 1 cup Parmesan cheese, grated (plus extra for topping)
  • 1 tsp salt (for seasoning béchamel)

Instructions

  1. Slice Onions: Thinly slice the onions into long strips, ensuring even thickness for uniform caramelization.
  2. Caramelize Onions: Heat olive oil in a large skillet over medium heat. Add onions and sauté gently for 30–40 minutes, stirring occasionally to prevent burning. Optionally, add 1 tsp sugar to speed up caramelization.
  3. Deglaze with Beef Broth: If onions stick to the pan, add beef broth and simmer for 10 more minutes until onions are deeply caramelized. Set aside.
  4. Prepare Béchamel Sauce: In the same skillet, melt butter over low-medium heat. Whisk in the flour and cook for about a minute to form a roux. Gradually add heavy cream while whisking continuously. If lumps form, add ice-cold water and whisk vigorously to smooth the sauce. Allow it to thicken.
  5. Combine Onions and Season: Stir in two-thirds of the caramelized onions into the béchamel sauce. Season with salt, pepper, chopped parsley, and 1 cup grated Parmesan cheese. Simmer gently to integrate flavors.
  6. Cook Pasta: Bring a large pot of salted water to a boil. Cook cavatappi macaroni until just before al dente, as it will continue cooking in the oven. Drain and set aside.
  7. Mix Pasta and Sauce: Combine the cooked pasta with the béchamel-onion sauce, stirring thoroughly to coat every piece evenly.
  8. Prepare Topping: Slice the baguette and pulse into coarse breadcrumbs. Reserve for topping the pasta bake.
  9. Assemble and Bake: Transfer pasta mixture to a baking dish. Spread the remaining one-third caramelized onions over the top, then sprinkle breadcrumbs and extra Parmesan cheese.
  10. Bake: Bake uncovered at 350°F (175°C) for 10–15 minutes until the top is golden brown and crispy.
  11. Serve: Garnish with fresh parsley and serve immediately for best flavor and texture.

Notes

  • For a vegetarian version, substitute beef broth with vegetable broth.
  • Caramelizing onions slowly ensures a rich, sweet depth of flavor—avoid rushing this step to prevent burning.
  • Using ice-cold water to fix béchamel lumps works better than adding more cream as it stops thickening temporarily and allows whisking out lumps.
  • Cook pasta slightly less than usual since it will finish baking in the oven to avoid overcooking.
  • Store leftovers covered in the refrigerator and reheat gently to preserve texture.

Nutrition

Keywords: French onion soup, pasta bake, caramelized onions, béchamel sauce, comfort food, cheesy pasta, baked pasta recipe

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