Description
This French Onion Soup Pasta combines the sweet, deeply caramelized flavors of onions with a creamy béchamel sauce and a crispy, herb-seasoned breadcrumb topping. A comforting Italian-inspired dish that blends the essence of classic French onion soup into a hearty baked pasta perfect for lunch or dinner.
Ingredients
Bread Crumbs
- 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. Optionally, add 1 teaspoon sugar to hasten caramelization. If onions stick, add beef broth and let simmer for 10 more minutes. Once done, set aside.
- Prepare the Béchamel Sauce: In the same skillet, melt butter over low-medium heat. Whisk in flour and cook for 1 minute. Gradually add heavy cream (or ice-cold water to smooth lumps) while whisking until the sauce thickens. Stir in two-thirds of the caramelized onions, season with salt, pepper, chopped parsley, and 1 cup grated Parmesan cheese. Simmer briefly to meld flavors.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook cavatappi macaroni until just shy of al dente, as it will finish cooking when baked.
- Combine Pasta and Sauce: Drain pasta and mix thoroughly with the béchamel-onion sauce in a large bowl or directly in the baking dish.
- Prepare Breadcrumb Topping: Tear the baguette into pieces and toss with olive oil, salt, pepper, and oregano to make seasoned breadcrumbs.
- Assemble and Bake: Transfer the pasta mixture to a baking dish. Top with the remaining one-third caramelized onions and sprinkle the seasoned breadcrumbs evenly over the top. Bake uncovered at 350°F (175°C) for 10–15 minutes until the topping is golden and crisp.
- Serve: Remove from oven and serve immediately to enjoy the creamy, onion-rich pasta with a delightful crunchy topping.
Notes
- Caramelizing onions slowly is key to developing deep, sweet flavors.
- If béchamel sauce becomes lumpy, adding ice-cold water while whisking helps smooth it out.
- Cooking pasta slightly under al dente ensures it doesn’t overcook during baking.
- You can substitute beef broth with vegetable broth for a different depth of flavor.
- Fresh parsley adds a burst of freshness and color to the dish.
