French Onion Soup Pasta

If you love French onion soup and pasta, this French Onion Soup Pasta recipe combines the best of both worlds into one cozy, crave-worthy dish. Tender cavatappi tossed in rich, creamy béchamel with deeply caramelized onions and a golden breadcrumb topping brings all the nostalgia of a Parisian bistro right to your kitchen. It is just hearty enough to be a satisfying main for chilly nights or to impress dinner party guests with its comforting flair.

I first made this on a rainy autumn weekend when I craved French onion soup but wanted something more substantial. Now it is a go-to when I want a memorable yet fuss-free comfort meal.

Ingredients

• Baguette for breadcrumbs: Adds crunch on top. Choose a baguette that is one day old for best texture.
• Olive oil: Helps crisp up the breadcrumbs. Go for extra virgin for extra flavor.
• Salt: Essential for building flavor. Use sea salt for clean taste.
• Pepper: Brings subtle heat. Freshly cracked for best aroma.
• Oregano: Adds an herbaceous note. Use dried oregano or fresh if available.
• Cavatappi or Macaroni: Holds sauce well and gives a fun bite. Choose a quality brand for best texture.
• Onions: The main player. Sweet or yellow onions give depth and sweetness.
• Beef broth: Adds savory depth. Opt for low-sodium and rich in flavor.
• Heavy cream: Creates a luscious béchamel. Use full-fat for best results.
• Parmesan cheese: Brings sharpness and that bistro feel. Freshly grated melts beautifully.
• Flour and water: For whipping up a smooth béchamel. Choose unbleached all-purpose flour.
• Sugar: Optional to speed caramelization. Use sparingly if onions are already sweet.
• Fresh parsley: Adds color and a fresh finish. Pick vibrant green stems.
• Garlic powder: Layers in aromatic warmth. Check for freshness by scent.
• Smoked paprika powder: Gives a subtle smoky backbone. Spanish smoked paprika is extra flavorful.
• Nutmeg: Rounds out the sauce’s flavor profile. Use freshly grated for fragrant results.

Step-by-Step Instructions

Prepare the Onions:

Thinly slice all the onions into long even strips. Using a sharp knife makes this easier and gives great texture in the finished dish.

Caramelize the Onions:

Heat your olive oil in a large skillet or pan over medium heat. Add onions and cook slowly for about 30 to 40 minutes. Stir only occasionally. You want golden brown color with lots of sweet aroma. Add salt early to draw out moisture. If they start sticking or browning too much, add the sugar or a splash of water.

Deglaze and Finish Caramelizing:

Pour in beef broth to loosen up the brown bits and simmer for an additional 10 minutes. This deepens the flavor and makes the onions silky.

Create the Béchamel Sauce:

In the same skillet, melt butter over low to medium heat. Sprinkle in your flour and whisk into a smooth paste. Let it cook for just one minute to eliminate raw taste. Slowly pour in heavy cream while whisking constantly. The sauce should thicken after a few minutes. If lumps form, whisk in ice-cold water a tablespoon at a time and keep stirring.

Incorporate Onions and Cheese:

Stir two thirds of your caramelized onions into the béchamel sauce. Let simmer and add garlic powder, smoked paprika, salt, pepper, and most of the Parmesan cheese. Save some cheese for topping.

Boil the Pasta:

Bring a big pot of salted water to a rolling boil. Cook cavatappi or macaroni just a minute or two shy of al dente. Drain well so pasta does not get soggy in the oven.

Mix Together:

Toss the cooked pasta right into your skillet with the creamy onion béchamel. Fold until the pasta is covered evenly and glossy.

Assemble and Top:

Pour everything into a baking dish. Layer the top with the rest of your caramelized onions and sprinkle generously with homemade breadcrumbs for crunch.

Bake Until Golden:

Set oven at 350 degrees Fahrenheit or 175 degrees Celsius. Bake uncovered for 10 to 15 minutes. The top should be deeply golden and crisp.

Serve:

Spoon the bubbling pasta into bowls. Top with fresh parsley and more Parmesan if you like. Serve immediately for ultimate coziness.

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One of my favorite parts is the slow-cooked onions. They remind me of evenings spent in my tiny first apartment when I learned onion patience pays off. If you love cheese as much as my family does, you will adore that bubbling Parmesan top.

Storage Tips

Let any leftover pasta cool to room temperature then transfer to an airtight container. This pasta keeps well in the fridge for up to three days. When ready to eat, reheat gently in the oven or microwave with a splash of cream to restore its silkiness. The breadcrumb topping will crisp again in a hot oven.

Ingredient Substitutions

You can use yellow or white onions, or even a mix for more flavor. Swap beef broth for rich vegetable stock for a vegetarian twist. Gruyere or Swiss cheese makes a great alternative to Parmesan if you want something meltier. Whole milk can replace part of the heavy cream for a lighter but still creamy base.

Serving Suggestions

Serve this pasta alongside a simple green salad dressed with lemon and olive oil. For extra comfort, add roasted chicken or sautéed mushrooms on top. This recipe is also delicious with a glass of white wine to bring out the sweet savoriness of the onions.

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This dish brings Parisian comfort straight to your table with ease and elegance.

Frequently Asked Questions

→ How are the onions prepared?

Onions are thinly sliced and slowly caramelized in olive oil until deeply golden and sweet, adding rich flavor to the sauce.

→ What pasta shape works best?

Cavatappi macaroni holds the creamy sauce well and offers a pleasing bite, but similar short pasta shapes can be substituted.

→ Can I use vegetable broth instead of beef broth?

Yes, vegetable broth can be used for a lighter flavor or to make the dish vegetarian-friendly without losing savory notes.

→ How do I get the top crunchy?

Homemade baguette breadcrumbs are drizzled with olive oil and herbs, then toasted on top for a satisfying golden crust.

→ Is make-ahead possible?

You can prepare the pasta and sauce in advance, then bake with breadcrumbs just before serving for the freshest texture.