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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.

Ingredients

Scale

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

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