French Onion Soup Pasta Recipe

Introduction

French Onion Soup Pasta combines the rich, caramelized flavor of classic French onion soup with comforting, creamy pasta. This unique dish is perfect for cozy dinners and makes a delicious twist on traditional pasta recipes.

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. Allow them to caramelize slowly without burning. Add 1 teaspoon of sugar if you want to speed up caramelization (optional).
3. Step 3: If the onions start sticking to the pan, add the beef broth and let it simmer for 10 more minutes. Once caramelized, set the onions aside and prepare the béchamel sauce.
4. Step 4: In the same skillet, melt butter over low-medium heat. Whisk in the flour and cook for a minute before gradually adding the heavy cream. Let the sauce thicken. If the béchamel starts to get lumpy, add ice-cold water instead of more milk and whisk vigorously to smooth out lumps.
5. Step 5: Stir in two-thirds of the caramelized onions and simmer. Season the sauce 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 third of the caramelized onions and the homemade breadcrumbs made from the baguette.
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 day-old baguette for the breadcrumbs to get a crunchier topping.
• For a vegetarian version, replace beef broth with vegetable broth.
• Add a splash of white wine when caramelizing onions for extra depth.
• Stir in some Gruyère cheese along with Parmesan for a richer flavor.

Storage

Store leftover French Onion Soup Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Adding a splash of cream or broth when reheating can help maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, feel free to use any pasta shape you prefer. Short, curly pastas like rotini or fusilli work well to hold the creamy sauce.

How do I prevent the béchamel sauce from becoming lumpy?

Whisk constantly when adding the flour to the melted butter and gradually add the cold cream while stirring. If lumps appear, adding ice-cold water and whisking vigorously will help smooth the sauce.

French Onion Soup Pasta Recipe

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★★★★★

4.4 from 71 reviews

French Onion Soup Pasta is a comforting fusion dish that combines the rich, caramelized flavors of traditional French onion soup with hearty pasta and a creamy béchamel sauce. This recipe features slow-cooked onions caramelized to perfection, mixed with a creamy Parmesan béchamel, cavatappi pasta, and baked to a golden crisp topping, reminiscent of classic French onion soup but served in a satisfying pasta form.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: French-American Fusion

Ingredients

Scale 1x2x3x

For the Pasta and Topping:

• 1/2 Baguette
• 1 tbsp Olive Oil
• 1 tsp Salt
• 1 tsp Pepper
• 2 tsp Oregano
• 300 g Cavatappi Macaroni

For the Caramelized Onions:

• 5 Onions (thinly sliced)
• 1/2 cup Beef Broth
• 1 tsp Sugar (optional)

For the Béchamel Sauce:

• 3 cups Heavy Cream
• 1 tbsp Flour
• 3 tbsp Water (for béchamel)
• 1 cup Parmesan Cheese (grated, divided)
• 1 tsp Salt (plus extra for seasoning)
• 1 tbsp Garlic Powder
• 1 tbsp Smoked Paprika Powder
• 1/2 tsp Nutmeg
• Fresh Parsley (chopped)

Instructions

1. Slice the Onions: Thinly slice the onions into long strips to prepare them for caramelization, which will enhance their flavor and sweetness.
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 to caramelize them gently without burning. Optionally add 1 teaspoon of sugar to speed up the caramelization process.
3. Simmer with Broth: If onions start to stick to the pan, add beef broth and let the onions simmer for an additional 10 minutes to deepen their flavor. Once caramelized, remove from heat and set aside.
4. Prepare the Béchamel Sauce: In the same skillet, melt butter over low-medium heat and whisk in flour. Cook for about a minute, then gradually add heavy cream while stirring continuously. If sauce becomes lumpy, add ice-cold water slowly while whisking to smooth it out. Let the sauce thicken gently.
5. Combine Onions and Season Sauce: Stir in two-thirds of the caramelized onions into the béchamel sauce and simmer. Season with salt, pepper, chopped fresh parsley, garlic powder, smoked paprika, nutmeg, and 1 cup grated Parmesan cheese for a rich, savory flavor.
6. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the cavatappi pasta until just before al dente as it will finish cooking in the oven.
7. Mix Pasta and Sauce: Combine the cooked pasta with the béchamel and onion sauce mixture, stirring well to evenly coat the pasta.
8. Prepare Topping: Slice the baguette into small pieces to create homemade breadcrumbs. Toss the bread pieces with olive oil, salt, pepper, and oregano for flavor.
9. Assemble and Bake: Transfer the pasta mixture to a baking dish. Top with the remaining one-third of caramelized onions and the prepared breadcrumb mixture evenly over the top.
10. Bake to Finish: Bake uncovered in a preheated oven at 350°F (175°C) for 10–15 minutes or until the top is golden and crisp, ensuring the pasta finishes cooking and the flavors meld beautifully.
11. Serve: Remove from the oven and serve immediately while warm to enjoy the rich, cozy French onion soup-inspired pasta dish.

Notes

• Caramelizing onions is a slow process but essential for deep flavor; do not rush by turning the heat too high to avoid burning.
• You can substitute beef broth with vegetable broth for a lighter version, but beef broth adds authentic richness.
• If béchamel sauce becomes too thick, thin with a small amount of water or broth while stirring.
• Using fresh Parmesan cheese is recommended for the best flavor and melting quality.
• This dish can be made ahead; assemble and refrigerate before baking, then bake fresh when ready to serve.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.

Keywords: French onion soup pasta, caramelized onions pasta, creamy béchamel pasta, baked pasta dish, comfort food, French inspired pasta