French Onion Soup Pasta Recipe

Introduction

French Onion Soup Pasta combines the rich, caramelized flavors of classic French onion soup with comforting, creamy pasta. This unique dish offers a delicious twist that’s perfect for cozy dinners and impressing family or friends.

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

1. Step 1: Thinly slice the onions into long strips.
2. 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.
3. Step 3: If the onions start to stick to the pan, add the beef broth and let it simmer for 10 more minutes. Once caramelized, set the onions aside.
4. Step 4: In the same skillet, melt butter over low-medium heat. Whisk in flour and cook for a minute before gradually adding heavy cream. Let the sauce thicken, whisking vigorously if lumps appear, or add ice-cold water to smooth the sauce.
5. Step 5: Stir in two-thirds of the caramelized onions and simmer. Season with salt, pepper, chopped parsley, and Parmesan cheese.
6. Step 6: Meanwhile, bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, as it will finish cooking in the oven.
7. Step 7: Combine the cooked pasta with the béchamel sauce, stirring until well mixed.
8. Step 8: Transfer the pasta mixture to a baking dish, then top with the remaining one-third of caramelized onions and the homemade breadcrumbs made from the sliced baguette (tossed with olive oil, salt, pepper, and oregano).
9. Step 9: Bake uncovered at 350°F (175°C) for 10–15 minutes, or until the top is golden and crisp.
10. Step 10: Serve immediately and enjoy!

Tips & Variations

• Use a sharp cheddar or Gruyère cheese instead of Parmesan for a richer flavor.
• For a vegetarian version, substitute beef broth with vegetable broth.
• Adding a splash of white wine when caramelizing onions enhances depth and complexity.
• To save time, prepare caramelized onions a day ahead and refrigerate.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to maintain crispness on top. Avoid microwaving directly to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta shape?

Yes, any sturdy pasta like penne, rigatoni, or fusilli will work well to hold the creamy sauce and caramelized onions.

How do I prevent the béchamel sauce from lumping?

Whisk continuously as you gradually add the cream, and if lumps form, add a small amount of ice-cold water and whisk vigorously to smooth out the sauce.

French Onion Soup Pasta Recipe

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★★★★★

5 from 70 reviews

This French Onion Soup Pasta recipe combines the rich, caramelized flavors of traditional French onion soup with comforting baked pasta. Featuring tender cavatappi macaroni enveloped in a creamy béchamel and onion sauce, topped with crispy homemade breadcrumbs and melted Parmesan cheese, this dish offers a warm, savory experience perfect for cozy dinners.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: French-American Fusion

Ingredients

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For the Pasta and Soup

• 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 (for seasoning)
• 1 tbsp Garlic Powder
• 1 tbsp Smoked Paprika Powder
• 1/2 tsp Nutmeg

Instructions

1. Slice Onions: Thinly slice the onions into long strips to prepare them for slow caramelization.
2. Caramelize Onions: Heat olive oil in a large skillet over medium heat and sauté the sliced onions for 30–40 minutes, stirring occasionally to prevent burning. Optionally, add 1 teaspoon of sugar to speed up caramelization. The onions should become soft, deeply golden, and sweet.
3. Simmer with Broth: If onions start sticking to the pan, add beef broth and let it simmer for 10 more minutes to enhance flavor and prevent burning. Once caramelized, remove onions from the pan and set aside.
4. Prepare Béchamel Sauce: In the same skillet over low-medium heat, melt butter and whisk in flour, cooking for about a minute to form a roux. Gradually add heavy cream while whisking continuously. If the sauce lumps, add ice-cold water and whisk vigorously until smooth. Allow sauce to thicken.
5. Combine Sauce and Onions: Stir in two-thirds of the caramelized onions into the béchamel sauce. Season with salt, pepper, chopped parsley, and grated Parmesan cheese. Simmer gently to marry flavors.
6. Cook Pasta: Bring a large pot of salted water to a boil and cook the cavatappi macaroni until just shy of al dente, as it will finish cooking in the oven. Drain well.
7. Mix Pasta and Sauce: Combine the cooked pasta with the onion béchamel sauce, stirring thoroughly to coat the pasta evenly.
8. Prepare Topping: Tear or grate the baguette into small pieces to make homemade breadcrumbs. Mix with olive oil, oregano, garlic powder, smoked paprika, salt, and pepper for seasoning.
9. Assemble and Bake: Transfer the pasta and sauce mixture to a baking dish. Evenly top with the remaining one-third of caramelized onions followed by the seasoned breadcrumbs. Bake uncovered at 350°F (175°C) for 10–15 minutes until the top is golden brown and crisp.
10. Serve: Remove from oven and serve immediately while hot, garnished with additional fresh parsley if desired. Enjoy the warm, cheesy, flavorful pasta bake inspired by classic French onion soup.

Notes

• Caramelizing onions is the key to deep flavor; patience is essential for best results.
• If béchamel sauce becomes lumpy, adding ice-cold water and whisking vigorously helps smooth it out.
• Use freshly grated Parmesan for richest flavor and meltability.
• The pasta will continue cooking in the oven, so slightly undercook it in boiling water to avoid mushiness.
• Homemade breadcrumbs with herbs and smoked paprika add a delicious, crunchy topping, but store-bought can be used as a shortcut.
• This dish pairs wonderfully with a simple green salad or roasted vegetables for a complete meal.

Keywords: French Onion Soup Pasta, caramelized onions pasta, baked pasta recipe, cavatappi pasta bake, creamy onion pasta, comforting pasta dish