Description
This French Onion Soup Pasta recipe combines the deep caramelized flavor of onions with a creamy béchamel sauce and crispy homemade breadcrumb topping, creating an indulgent and comforting Italian-inspired dish perfect for lunch or dinner.
Ingredients
Breadcrumbs
- ½ Baguette
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 teaspoon 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 tablespoon water (for béchamel sauce)
- 1 teaspoon Sugar
- Fresh Parsley, chopped (quantity to taste)
- 2 teaspoon Salt
- 1 tablespoon Garlic Powder
- 1 tablespoon Smoked Paprika Powder
- ½ teaspoon Nutmeg
Instructions
- Slice the Onions: Thinly slice the onions into long strips, preparing them for slow caramelization.
- Caramelize Onions: Heat olive oil in a large skillet over medium heat. Sauté the onions for 30–40 minutes, stirring occasionally to allow them to caramelize slowly without burning. Optionally add 1 teaspoon sugar to speed up caramelization. If onions stick to the pan, add beef broth and simmer for 10 more minutes. Once caramelized, set aside.
- Prepare Béchamel Sauce: In the same skillet, melt butter over low-medium heat. Whisk in flour and cook for one minute. Gradually add heavy cream, whisking continuously, allowing the sauce to thicken. 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. Season with salt, pepper, chopped parsley, and 1 cup of grated Parmesan cheese. Let simmer gently.
- Cook the Pasta: Boil salted water in a large pot. Cook the cavatappi pasta just shy of al dente, as it will finish cooking in the oven.
- Mix Pasta and Sauce: Combine the cooked pasta with the béchamel and onion mixture, stirring until well incorporated.
- Prepare Breadcrumb Topping: Tear the baguette into small pieces and pulse in a food processor or blender with olive oil, salt, pepper, and oregano to create seasoned breadcrumbs.
- Bake the Pasta: Transfer the pasta mixture to an oven-safe baking dish. Top with the remaining caramelized onions and the breadcrumb mixture. Bake uncovered at 350°F (175°C) for 10–15 minutes until the topping is golden and crisp.
- Serve: Remove from the oven and serve immediately, enjoying the warm, creamy, and crispy textures.
Notes
- Use an oven-safe skillet or transfer the pasta mixture to a baking dish before baking.
- Adding sugar to onions is optional but helps speed caramelization.
- If béchamel sauce becomes lumpy, add ice-cold water and whisk vigorously to smooth it out.
- For best texture, cook pasta just shy of al dente as it finishes cooking in the oven.
