French Onion Soup Pasta Recipe

Introduction

French Onion Soup Pasta combines the rich, caramelized flavors of classic French onion soup with creamy pasta for a comforting and indulgent meal. This dish layers tender onions, a creamy béchamel sauce, pasta, and crispy homemade breadcrumbs for texture.

Ingredients

• ½ Baguette
• 1 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 teaspoons Oregano
• 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 tablespoons Water (for béchamel)
• 1 teaspoon Sugar
• Fresh Parsley, chopped
• 2 teaspoons Salt
• 1 tablespoon Garlic Powder
• 1 tablespoon Smoked Paprika Powder
• ½ teaspoon Nutmeg

Instructions

1. Step 1: Thinly slice the onions into long strips.
2. Step 2: Heat a large skillet over medium heat and add olive oil. Sauté the onions for 30–40 minutes, stirring occasionally to allow them to caramelize slowly without burning. Add 1 teaspoon sugar if you want to speed up caramelization (optional).
3. Step 3: If onions begin to stick, 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 the flour and cook for one minute to form a roux.
5. Step 5: Gradually add heavy cream while whisking. If the béchamel becomes lumpy, add ice-cold water and whisk vigorously to smooth it out.
6. Step 6: Stir in two-thirds of the caramelized onions and allow the sauce to simmer. Season with salt, pepper, chopped parsley, and 1 cup grated Parmesan cheese.
7. Step 7: 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.
8. Step 8: Combine the cooked pasta with the béchamel sauce, stirring until well mixed.
9. Step 9: Prepare the breadcrumbs by tearing the baguette into small pieces, tossing them with olive oil, salt, pepper, and oregano. Toast in an air fryer or oven until golden and crispy.
10. Step 10: Transfer the pasta mixture to a baking dish. Top with the remaining caramelized onions and the homemade breadcrumbs.
11. Step 11: Bake uncovered at 350°F (175°C) for 10–15 minutes, or until the top is golden and crisp.
12. Step 12: Serve immediately and enjoy!

Tips & Variations

• Use sweet onions like Vidalia for a mellower, sweeter flavor.
• Add a splash of dry white wine when caramelizing onions for extra depth.
• Substitute vegetable broth to make the dish vegetarian-friendly.
• Mix in cooked mushrooms with the caramelized onions for added texture.
• For extra cheesy richness, sprinkle mozzarella on top before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The breadcrumbs may soften upon reheating but can be crisped again briefly under a broiler if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any sturdy pasta like penne, rigatoni, or fusilli works well, as they hold the creamy sauce nicely.

How do I prevent the béchamel sauce from lumping?

Whisk constantly while adding the cream slowly. If lumps form, add a little cold water and whisk vigorously to smooth the sauce.

French Onion Soup Pasta Recipe

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★★★★★

4.6 from 79 reviews

A comforting and rich French Onion Soup Pasta that combines the deep caramelized flavors of onions with creamy béchamel sauce and cheesy pasta, topped with crispy homemade breadcrumbs for a delightful texture contrast. This recipe blends the heartiness of French onion soup with the simplicity of pasta, baked to golden perfection for a satisfying meal.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Breadcrumbs

• ½ Baguette
• 1 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 teaspoons 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 tablespoons water (for béchamel)
• 1 teaspoon Sugar
• Fresh Parsley, chopped (to taste)
• 2 teaspoons 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 ensure even caramelization and a tender texture in the final dish.
2. Caramelize Onions: Heat olive oil in a large skillet over medium heat and sauté the onions for 30–40 minutes, stirring occasionally. Allow them to caramelize slowly without burning. Optionally, add 1 teaspoon of sugar to speed up caramelization. If onions stick, add beef broth and simmer for 10 more minutes until fully caramelized, then set aside.
3. Prepare Béchamel Sauce: In the same skillet, melt butter over low to medium heat. Whisk in flour and cook for one minute. Gradually add heavy cream while whisking to avoid lumps. If the sauce lumps, add ice-cold water and whisk vigorously to smooth it out.
4. Combine Onions and Season Sauce: Stir in two-thirds of the caramelized onions into the béchamel sauce. Simmer and season with salt, pepper, chopped parsley, and 1 cup of grated Parmesan cheese, enhancing the creamy depth of flavor.
5. Cook Pasta: Boil a large pot of salted water and cook cavatappi macaroni until just shy of al dente, as the pasta will finish cooking in the oven.
6. Mix Pasta and Sauce: Combine the drained pasta with the béchamel onion sauce, mixing thoroughly to ensure every piece is coated.
7. Prepare Breadcrumb Topping: Tear or cube the baguette. Toss with olive oil, salt, pepper, and oregano. Optionally, air fry or toast in the oven until golden and crisp.
8. Assemble and Bake: Transfer the pasta mixture to a baking dish. Top with the remaining one-third of caramelized onions and then sprinkle the prepared breadcrumbs evenly over the top.
9. Bake: Bake uncovered at 350°F (175°C) for 10–15 minutes, or until the top is golden and crisp, and the dish is heated through.
10. Serve: Serve immediately for a warm, comforting, and flavorful pasta dish that captures the essence of French onion soup.

Notes

• You can speed up onion caramelization by adding a teaspoon of sugar, but it is optional.
• If béchamel sauce gets lumpy, add ice-cold water slowly and whisk vigorously to smooth it.
• Cooking pasta just shy of al dente ensures it does not overcook during baking.
• Breadcrumbs can be air-fried or toasted in the oven for extra crispiness.
• Using beef broth enhances the classic French onion flavor, but you can substitute with vegetable broth for a lighter taste.

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