Description
A comforting and flavorful French Onion Soup Pasta that combines rich caramelized onions with a creamy béchamel sauce and cavatappi pasta, baked to golden perfection with a crunchy breadcrumb topping. This dish offers the classic flavors of French onion soup in a hearty, pasta-based casserole, perfect for a cozy meal.
Ingredients
Bread and Seasoning
- 1/2 Baguette
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Pepper
- 2 tsp Oregano
- 1 tbsp Garlic Powder
- 1 tbsp Smoked Paprika Powder
Pasta
- 300 g Cavatappi Macaroni
Onions and Sauce
- 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
- 2 tsp Salt
- 1/2 tsp Nutmeg
- Fresh Parsley, chopped
Instructions
- Slice the Onions: Thinly slice the onions into long strips to prepare 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 slowly caramelize them without burning. Optional: add 1 teaspoon of sugar to speed up caramelization.
- Add Broth and Simmer: If onions start sticking, add beef broth and let it simmer for 10 minutes. Once caramelized, remove onions from heat and set aside.
- Make the Béchamel Sauce: In the same skillet, melt butter over low-medium heat. Whisk in the flour and cook for 1 minute. Gradually add heavy cream while whisking to avoid lumps. Use ice-cold water if lumps form to smooth the sauce. Let the sauce thicken.
- Add Onions and Season Sauce: Stir in about two-thirds of the caramelized onions into the béchamel. Season with salt, pepper, chopped parsley, nutmeg, and 1 cup grated Parmesan cheese. Simmer gently.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook cavatappi pasta until just shy of al dente, as it will finish cooking in the oven.
- Combine Pasta and Sauce: Drain the pasta and mix it thoroughly with the béchamel and onion sauce.
- Prepare for Baking: Transfer the pasta mixture to a baking dish. Top with the remaining caramelized onions and homemade breadcrumbs (prepared from the baguette, seasoned with salt, pepper, oregano, garlic powder, and smoked paprika).
- Bake: Preheat the oven to 350°F (175°C). Bake the dish uncovered for 10–15 minutes until the top is golden brown and crisp.
- Serve: Remove from oven, serve immediately, and enjoy your comforting French Onion Soup Pasta.
Notes
- Caramelize onions slowly and patiently for the best flavor.
- Use beef broth for authentic richness but vegetable broth can be substituted for a lighter taste.
- If béchamel sauce thickens too much, whisk in a little more cold water or cream to loosen.
- Cook pasta slightly less than al dente so it finishes cooking in the oven without becoming mushy.
- Homemade breadcrumbs add a delightful crunchy topping; toast the baguette with seasonings before baking.
- Fresh parsley adds a nice fresh contrast to the creamy sauce.
- This dish can be adapted to be vegetarian by substituting vegetable broth instead of beef broth.
