Description
A comforting twist on classic French onion soup, this French Onion Soup Pasta combines tender caramelized onions, creamy béchamel sauce, and perfectly cooked cavatappi pasta topped with crispy homemade breadcrumbs and Parmesan cheese. Baked to golden perfection, this dish delivers rich, savory flavors and a delightful texture in every bite.
Ingredients
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
- 2 teaspoons Salt
- 1 tablespoon Garlic Powder
- 1 tablespoon Smoked Paprika Powder
- ½ teaspoon Nutmeg
Instructions
- Caramelize the Onions: Thinly slice the onions into long strips. Heat a large skillet or pan over medium heat and add olive oil. Sauté the onions for 30–40 minutes, stirring occasionally, allowing them to caramelize slowly without burning. Add 1 teaspoon of sugar optionally to speed up caramelization. If onions stick, add beef broth and simmer for 10 minutes. Set aside once caramelized.
- Prepare Béchamel Sauce: In the same skillet, melt butter over low-medium heat. Whisk in flour and cook for a minute. Gradually add heavy cream, whisking to avoid lumps. If lumps form, whisk in ice-cold water to smooth the sauce. Stir in two-thirds of the caramelized onions and let simmer. Season with salt, pepper, chopped parsley, and grated Parmesan cheese.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the cavatappi pasta until just shy of al dente since it will finish cooking in the oven. Drain and set aside.
- Combine Pasta and Sauce: Mix the cooked pasta with the béchamel and onion sauce thoroughly until well combined.
- Prepare Breadcrumbs: Tear the baguette into small pieces and pulse them in a food processor or blender until coarse crumbs form. Toss breadcrumbs with olive oil, salt, pepper, and oregano.
- Assemble and Bake: Transfer the pasta mixture to an oven-safe skillet or baking dish. Top with the remaining third of caramelized onions, then sprinkle the seasoned breadcrumbs evenly over the top.
- Bake: Bake uncovered at 350°F (175°C) for 10–15 minutes, or until the breadcrumb topping is golden and crisp.
- Serve: Remove from the oven and serve immediately, garnished with additional parsley or Parmesan if desired.
Notes
- Use an oven-safe skillet or transfer the pasta mixture to a baking dish before baking.
- Adding sugar helps accelerate onion caramelization but is optional.
- If your béchamel sauce becomes lumpy, whisk in ice-cold water to smooth it out.
- This dish can be made vegetarian by substituting beef broth with vegetable broth and omitting smoked paprika.
- For a lighter version, you can reduce the amount of heavy cream or use half-and-half.
