Description
This French Onion Soup Pasta recipe is a comforting and flavorful dish that combines the rich, caramelized sweetness of onions with creamy béchamel sauce and cheesy pasta. Enhanced with savory beef broth, smoked paprika, garlic, and nutmeg, this recipe delivers the classic French onion soup taste in a creamy, baked pasta form that’s perfect for a cozy meal.
Ingredients
For the Pasta and Sauce:
- 300 g Cavatappi Macaroni
- 3 cups Heavy Cream
- 1 cup Parmesan Cheese (grated)
- 1 tbsp Flour
- 3 tbsp Water (for béchamel)
- 1/2 cup Beef Broth
- 1 tbsp Olive Oil
- 2 tsp Salt
- 1 tsp Pepper
- 1 tbsp Garlic Powder
- 1 tbsp Smoked Paprika Powder
- 1/2 tsp Nutmeg
- Fresh Parsley (chopped, for garnish)
For the Onions:
- 5 Onions (thinly sliced)
- 1 tsp Sugar (optional, for caramelization)
For the Topping:
- 1/2 Baguette (for homemade breadcrumbs)
- 1 tsp Salt
- 1 tsp Pepper
- 2 tsp Oregano
- 1 tbsp Olive Oil
Instructions
- Slice Onions: Thinly slice the onions into long strips to prepare for caramelization.
- Caramelize Onions: Heat a large skillet or pan over medium heat and add olive oil. Sauté the onions for 30–40 minutes, stirring occasionally to caramelize slowly without burning. Optionally, add 1 teaspoon of sugar to speed up caramelization.
- Simmer with Broth: If onions start sticking to the pan, add the beef broth and let it simmer for 10 more minutes until fully caramelized. Remove onions from the pan and set aside.
- 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 while whisking until the sauce thickens. To prevent lumps, add ice-cold water if necessary and whisk vigorously.
- Combine Sauce and Onions: Stir in two-thirds of the caramelized onions into the béchamel sauce and simmer. Season with salt, pepper, chopped parsley, garlic powder, smoked paprika, nutmeg, and add 1 cup of grated Parmesan cheese.
- Cook Pasta: Bring a large pot of salted water to boil. Cook 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 evenly mixed.
- Prepare for Baking: Transfer the pasta mixture to a baking dish. Top with the remaining one-third of caramelized onions and sprinkle homemade breadcrumbs made from the baguette mixed with olive oil, oregano, salt, and pepper.
- Bake: Bake uncovered in a preheated oven at 350°F (175°C) for 10–15 minutes, or until the top turns golden and crisp.
- Serve: Remove from the oven, serve immediately garnished with fresh parsley, and enjoy the comforting flavors.
Notes
- Caramelizing onions slowly is key for enhancing sweetness and flavor.
- Adding beef broth during onion caramelization helps deglaze the pan and adds depth.
- For a smoother béchamel sauce, use ice-cold water to break up any lumps.
- The pasta should be slightly undercooked before baking as it finishes cooking in the oven.
- Homemade breadcrumbs using fresh baguette enhance the texture and flavor of the topping.
- If desired, substitute beef broth with vegetable broth for a lighter or vegetarian-friendly version.
