Description
This French Onion Soup Pasta recipe transforms classic caramelized onion flavors and creamy béchamel sauce into a comforting baked pasta dish. Featuring tender cavatappi pasta smothered in a rich blend of caramelized onions, Parmesan-infused béchamel, and finished with a crispy breadcrumb topping, this dish delivers all the soul-soothing warmth of French onion soup in a crowd-pleasing pasta bake.
Ingredients
Scale
Bread Topping
- 1/2 Baguette
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Pepper
- 2 tsp Oregano
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 tsp Sugar (optional for caramelizing onions)
- Fresh Parsley (chopped)
- 2 tsp Salt
- 1 tbsp Garlic Powder
- 1 tbsp Smoked Paprika Powder
- 1/2 tsp Nutmeg
Instructions
- Slice the onions: Thinly slice 5 onions into long strips for caramelization.
- Caramelize onions: Heat a large skillet over medium heat with 1 tbsp olive oil. Sauté the onions for 30-40 minutes, stirring occasionally to caramelize slowly and prevent burning. Optionally, add 1 tsp sugar to speed caramelization.
- Simmer with broth: If onions stick to the pan, add 1/2 cup beef broth and simmer for 10 more minutes. Once caramelized, set onions aside.
- Prepare béchamel sauce: In the same skillet, melt butter over low-medium heat. Whisk in 1 tbsp flour and cook for a minute. Gradually add 3 cups heavy cream, whisking to avoid lumps; use cold water if needed to smooth sauce. Let thicken.
- Combine onions and seasoning: Stir in two-thirds of the caramelized onions into the béchamel. Season with 2 tsp salt, 1 tsp pepper, 1 tbsp garlic powder, 1 tbsp smoked paprika, 1/2 tsp nutmeg, chopped parsley, and 1 cup grated Parmesan cheese. Simmer gently.
- Cook pasta: Boil salted water in a large pot and cook 300 g cavatappi pasta until just shy of al dente, as it will finish cooking in the oven.
- Mix pasta and sauce: Combine the cooked pasta with the béchamel-onion sauce, stirring until well incorporated.
- Prepare breadcrumb topping: Finely chop the 1/2 baguette and mix with 1 tsp salt, 1 tsp pepper, and 2 tsp oregano. Toss with 1 tbsp olive oil to coat evenly.
- Assemble and bake: Transfer pasta mixture to a baking dish. Top with remaining one-third caramelized onions, then sprinkle the prepared breadcrumb mixture 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, garnished with extra parsley if desired. Enjoy your rich and comforting French Onion Soup Pasta bake!
Notes
- Caramelizing onions slowly is key to developing rich flavor—avoid high heat to prevent burning.
- Using beef broth adds depth, but vegetable broth can be substituted for a lighter taste.
- Adding cold water to béchamel sauce helps smooth out lumps if they form.
- Cooking pasta slightly under al dente ensures it finishes perfectly in the oven bake.
- Breadcrumb topping can be customized with herbs and spices to your preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Pasta Bake
- Method: Baking
- Cuisine: French-inspired
Keywords: French onion soup pasta, caramelized onion pasta, baked pasta recipe, creamy béchamel pasta, comfort food pasta, cavatappi pasta bake
