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French Onion Soup Pasta Recipe

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4.8 from 21 reviews

A comforting French Onion Soup Pasta that combines caramelized onions, creamy béchamel sauce, and tender cavatappi macaroni, topped with crispy homemade breadcrumbs and Parmesan cheese for a delicious Italian-inspired main course.

Ingredients

Breadcrumbs

  • ½ baguette
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons oregano

Pasta Ingredients

  • 300 grams 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 (about 2 tablespoons)
  • 2 teaspoons salt
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika powder
  • ½ teaspoon nutmeg

Instructions

  1. Prepare Onions: Thinly slice the onions into long strips to ensure even caramelization.
  2. Caramelize Onions: Heat olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 30–40 minutes, stirring occasionally until they caramelize slowly and deeply without burning. Optionally, add 1 teaspoon sugar to speed up the caramelization process.
  3. Simmer with Broth: If onions begin to stick, add the beef broth to the pan and let it simmer for an additional 10 minutes to deepen flavor and prevent burning. Once done, remove the caramelized onions and set aside.
  4. Make Béchamel Sauce: Using the same skillet, melt butter over low-medium heat. Whisk in the flour and cook for 1 minute. Gradually add the heavy cream while whisking continuously. If lumps form, add ice-cold water and whisk vigorously to smooth the sauce. Let the béchamel thicken.
  5. Add Onions and Season: Stir in 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 to combine flavors.
  6. Cook Pasta: Bring a large pot of salted water to a boil. Cook the cavatappi macaroni until just shy of al dente, as the pasta will finish cooking when baked.
  7. Combine Pasta and Sauce: Drain the pasta and mix it thoroughly with the béchamel and onion sauce in a large bowl.
  8. Prepare Breadcrumbs: Tear or chop the baguette into small pieces, toss with olive oil, salt, pepper, and oregano. Toast in an air fryer at 350°F (175°C) for 5–7 minutes or until crispy and golden. Alternatively, toast in a skillet.
  9. Assemble and Bake: Transfer the pasta mixture to a baking dish. Top with the remaining caramelized onions and the prepared breadcrumbs. Bake uncovered at 350°F (175°C) for 15 minutes or until the top is golden and crisp.
  10. Serve: Remove from oven and serve immediately for best taste and texture.

Notes

  • To speed caramelization, add sugar but avoid burning by stirring frequently.
  • If béchamel sauce lumps, use ice-cold water and vigorous whisking to smooth it out.
  • Breadcrumbs can be toasted in a skillet if no air fryer is available.
  • Use freshly grated Parmesan for best flavor.
  • The pasta is slightly undercooked before baking to prevent it from becoming mushy.

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