Description
This French Onion Soup Pasta combines the rich flavors of caramelized onions and creamy béchamel sauce with cavatappi pasta for a comforting dish inspired by classic French onion soup. Topped with parmesan and crispy breadcrumbs, this baked pasta is an indulgent twist on two favorites in one delicious recipe.
Ingredients
For the Pasta and Sauce
- 300 g Cavatappi Macaroni
- 5 Onions, thinly sliced
- 1/2 cup Beef Broth
- 3 cups Heavy Cream
- 1 cup Parmesan Cheese, grated
- 1 tbsp Flour
- 3 tbsp Water (for béchamel)
- 1 tbsp Olive Oil
- 1 tsp Sugar (optional, for caramelizing onions)
- 2 tsp Salt (divided)
- 1 tsp Pepper
- 1 tbsp Garlic Powder
- 1 tbsp Smoked Paprika Powder
- 1/2 tsp Nutmeg
- Fresh Parsley, chopped
For the Topping
- 1/2 Baguette (for homemade breadcrumbs)
- 1 tsp Salt
- 1 tsp Pepper
- 2 tsp Oregano
- 1 tbsp Olive Oil (for breadcrumbs)
Instructions
- Slice the Onions: Thinly slice all the onions into long strips to prepare them for caramelization.
- Caramelize the Onions: Heat olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 30–40 minutes, stirring occasionally to allow them to caramelize slowly without burning. Optionally add sugar to speed up caramelization. If onions start sticking, add beef broth and simmer for 10 more minutes.
- Prepare Béchamel Sauce: Using the same skillet, melt butter over low-medium heat. Whisk in flour and cook it for about a minute to form a roux. Gradually add the heavy cream while whisking continuously. If lumps form, add ice-cold water and whisk vigorously until smooth. Let the sauce thicken.
- Combine Onions and Sauce: Stir in two-thirds of the caramelized onions into the béchamel sauce. Season with salt, pepper, garlic powder, smoked paprika powder, nutmeg, chopped parsley, and one cup of grated Parmesan cheese. Simmer gently to meld flavors.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the cavatappi pasta until just shy of al dente as it will finish cooking later in the oven. Drain and set aside.
- Mix Pasta and Sauce: Combine the cooked pasta with the béchamel-onion sauce, stirring well to ensure even coating.
- Make Breadcrumbs: Cut the baguette into small cubes. Toss with olive oil, oregano, salt, and pepper. Toast or bake until golden and crispy to create homemade breadcrumbs.
- Assemble for Baking: Transfer the pasta mixture into a baking dish. Top evenly with remaining one-third of caramelized onions and sprinkle the prepared breadcrumbs over the surface.
- Bake the Dish: Bake uncovered in a preheated oven at 350°F (175°C) for 10-15 minutes until the top is golden and crisp.
- Serve: Remove from oven and serve immediately, garnished with extra parsley if desired. Enjoy your warm, comforting French Onion Soup Pasta!
Notes
- Caramelizing onions slowly enhances their sweetness and flavor, patience is key!
- Adding beef broth while cooking onions prevents sticking and adds depth.
- Use ice-cold water to fix any lumps in the béchamel sauce for a smooth texture.
- The pasta should be slightly undercooked as it finishes cooking in the oven to avoid overcooking.
- Homemade breadcrumbs add a delightful crunch and flavor when toasted with herbs and spices.
- This dish can be made vegetarian by substituting beef broth with vegetable broth.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: French-inspired
