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French Onion Soup Pasta Recipe

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4.2 from 84 reviews

  • Author: Sophia
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings

Description

This French Onion Soup Pasta Recipe combines the rich, caramelized flavors of traditional French onion soup with creamy béchamel sauce and perfectly cooked cavatappi pasta. Topped with homemade herbed breadcrumbs and baked until golden and crisp, this dish offers a comforting and delicious twist on classic pasta dishes.

Ingredients

Breadcrumbs

  • ½ Baguette
  • 1 tablespoon Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 teaspoon Oregano

Pasta Ingredients

  • 300 g Cavatappi Macaroni
  • 5 Onions, thinly sliced
  • ½ cup Beef Broth
  • 3 cups Heavy Cream
  • 1 cup Parmesan Cheese, grated
  • 1 tablespoon Flour
  • 3 tablespoon Water (for béchamel)
  • 1 teaspoon Sugar
  • Fresh Parsley, chopped
  • 2 teaspoon Salt
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Smoked Paprika Powder
  • ½ teaspoon 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 or pan over medium heat. Add the sliced onions and sauté for 30–40 minutes, stirring occasionally, allowing them to caramelize gently without burning. Optionally, add 1 teaspoon of sugar to speed up caramelization. If the onions stick to the pan, add the beef broth and simmer for an additional 10 minutes. Once done, set aside.
  3. Prepare Béchamel Sauce: In the same skillet, melt butter on low-medium heat. Whisk in the flour and cook for a minute. Gradually add the heavy cream while whisking to avoid lumps. If lumps form, add ice-cold water and whisk vigorously to smooth the sauce. Continue cooking until the sauce thickens.
  4. Add Onions and Season: Stir in about two-thirds of the caramelized onions into the béchamel sauce. Season with salt, pepper, chopped parsley, garlic powder, smoked paprika, nutmeg, and 1 cup of grated Parmesan cheese. Simmer gently for flavor development.
  5. Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the cavatappi macaroni until just shy of al dente since it will finish cooking in the oven.
  6. Combine Pasta and Sauce: Drain the pasta and mix it thoroughly with the onion béchamel sauce in the skillet or bowl.
  7. Prepare Breadcrumb Topping: Cut the baguette into small pieces and toss with olive oil, salt, pepper, and oregano to make flavored breadcrumbs.
  8. Assemble and Bake: Transfer the pasta mixture to an oven-safe baking dish or skillet. Top with the remaining caramelized onions and sprinkle the seasoned breadcrumbs evenly on top. Bake uncovered at 350°F (175°C) for 10–15 minutes until the topping is golden and crisp.
  9. Serve: Remove from the oven and serve immediately while warm and bubbling. Enjoy the rich, creamy, and savory flavors of this unique pasta dish.

Notes

  • Use an oven-safe skillet or transfer the pasta mixture to a baking dish before baking.
  • Adding sugar in caramelizing onions is optional but helps speed up the process.
  • If béchamel sauce gets lumpy, adding ice-cold water and whisking vigorously can help smooth it out.
  • Cook pasta slightly under al dente as it will continue cooking in the oven.
  • For vegetarian adaptation, substitute beef broth with vegetable broth.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French-American Fusion

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