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French Onion Soup Pasta Recipe

Irresistible French Onion Soup Pasta Recipe: Comfort in Every Bite

This French Onion Soup Pasta Recipe combines classic flavors with hearty pasta, delivering comfort in every bite on chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: French
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Breadcrumb Topping
  • 1 stale baguette Baguette Use stale baguette for the best texture in your breadcrumbs.
For the Pasta and Sauce
  • 12 ounces Cavatappi Macaroni This sturdy pasta shape holds the sauce well.
  • 2 tablespoons Olive Oil Perfect for sautéing onions.
  • 3 large Onions Thinly sliced for caramelization.
  • 2 cups Beef Broth Adds depth during caramelization.
  • 2 cups Heavy Cream Creates a lush béchamel sauce.
  • ¼ cup Flour Essential for thickening the béchamel sauce.
  • ⅔ cup Parmesan Cheese Adds a salty, nutty flavor to the dish.
Seasonings
  • 1 teaspoon Salt Enhances the overall flavor.
  • ½ teaspoon Pepper Adds a hint of spice.
  • 1 teaspoon Oregano Infuses herby notes into the dish.
  • 1 teaspoon Garlic Powder Intensifies the dish's flavor.
  • 1 teaspoon Smoked Paprika Powder Adds depth; adjust to taste.
  • ⅛ teaspoon Nutmeg Enhances the béchamel's flavor.
  • 1 teaspoon Sugar Optional, accelerates caramelization.
  • ¼ cup Fresh Parsley For garnish.

Equipment

  • Large skillet
  • Baking Dish
  • Pot

Method
 

Preparation Steps
  1. Begin by thinly slicing the onions. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and sauté for about 30–40 minutes, until caramelized.
  2. In the same skillet, melt 4 tablespoons of butter over low to medium heat. Whisk in ¼ cup of flour to form a roux. Gradually stir in 2 cups of heavy cream and thicken without lumps. Mix in ⅔ of the caramelized onions, salt, pepper, and Parmesan.
  3. Bring a large pot of salted water to a boil and cook 12 ounces of cavatappi until just under al dente. Drain and combine with the béchamel sauce, adding reserved pasta water as needed.
  4. Preheat the oven to 350°F (175°C). Transfer the pasta mix to a greased baking dish. Top with remaining caramelized onions and toasted baguette pieces.
  5. Bake uncovered for 10-15 minutes until breadcrumbs are golden. Garnish with fresh parsley before serving.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 50gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 450IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Feel free to customize with different cheeses or herbs for a personalized touch.

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