French Onion Soup Pasta Recipe

If you love the rich, comforting flavors of French onion soup, you’re going to adore this French Onion Soup Pasta. Imagine sweet, caramelized onions mingling with a creamy béchamel sauce, tender cavatappi pasta soaking up all the savory goodness, and a crispy, golden breadcrumb topping that adds the perfect crunch. It’s like your favorite soup transformed into a hearty, cheesy pasta bake—ideal for cozy weeknight dinners or a special weekend treat.

Why You’ll Love This Recipe

• Ultimate comfort food: Rich, creamy, and cheesy with deep caramelized onion flavor
• Crowd-pleaser: Perfect for family dinners or entertaining guests
• Flavor-packed: Savory onions, Parmesan, and a hint of nutmeg create a layered taste
• Make-ahead friendly: Prepare in advance and bake when ready to serve
• Versatile: Works with any short pasta like cavatappi, penne, or rigatoni

Ingredients

For the Breadcrumb Topping:

• ½ baguette – for crispiness
• 1 tbsp olive oil – helps breadcrumbs brown evenly
• 1 tsp salt – enhances flavor
• 1 tsp black pepper – mild heat
• 2 tsp oregano – aromatic, herbaceous note

For the Pasta and Sauce:

• 300 g cavatappi macaroni – holds the creamy sauce well
• 5 onions, thinly sliced – caramelized to sweet perfection
• ½ cup beef broth – deglazes pan and adds depth
• 3 cups heavy cream – forms the velvety béchamel
• 1 cup Parmesan cheese, grated – salty, nutty flavor
• 1 tbsp flour + 3 tbsp water – thickens the béchamel
• 1 tsp sugar – optional, helps caramelize onions
• 2 tsp salt – seasoning
• 1 tbsp garlic powder – savory backbone
• 1 tbsp smoked paprika powder – smoky warmth
• ½ tsp nutmeg – subtle earthy note
• Fresh parsley, chopped – for garnish and freshness

Equipment Needed

• Large skillet or pan
• Food processor or blender (for breadcrumbs, optional)
• Cutting board and knife
• Measuring cups and spoons
• Whisk
• Large bowl
• Oven-safe baking dish (or skillet)
• Optional: Air fryer for crisping breadcrumbs

How to Make French Onion Soup Pasta

Step 1: Caramelize the Onions

Thinly slice onions into long strips. Heat olive oil in a large skillet over medium heat. Add onions and sauté for 30–40 minutes, stirring occasionally. Optionally, add sugar to speed up caramelization. If onions start to stick, add ½ cup beef broth and let simmer for 10 more minutes. Set aside when deeply golden and soft.

Step 2: Make the Béchamel Sauce

In the same skillet, melt butter over low-medium heat. Whisk in 1 tbsp flour and cook for 1 minute. Gradually add heavy cream, whisking continuously until thickened. Stir in ⅔ of the caramelized onions. Season with salt, pepper, garlic powder, smoked paprika, nutmeg, parsley, and 1 cup Parmesan. Simmer gently to combine.

Step 3: Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Drain and combine with the béchamel-onion mixture, mixing until evenly coated.

Step 4: Prepare Breadcrumb Topping

Pulse the baguette in a food processor or chop finely. Toss with olive oil, salt, pepper, and oregano. Set aside.

Step 5: Assemble and Bake

Transfer pasta mixture to a greased oven-safe dish. Top with remaining ⅓ caramelized onions and breadcrumb mixture. Bake uncovered at 350°F (175°C) for 10–15 minutes, until the top is golden and crisp.

Step 6: Serve

Garnish with extra chopped parsley if desired. Serve hot and enjoy every cheesy, savory bite.

Tips for Success

• Slow-caramelize onions for the sweetest, most flavorful base.
• Use fresh Parmesan for better melting and richer flavor.
• Don’t overcook pasta in boiling water; it will finish cooking in the oven.
• Breadcrumb topping can be toasted in an air fryer for extra crunch before baking.

Recipe Variations

• Vegetarian: Use vegetable broth instead of beef broth.
• Extra Cheese: Mix Gruyere with Parmesan for a richer flavor.
• Add Protein: Fold in cooked chicken or crispy pancetta.
• Herb Twist: Add thyme or rosemary for extra aroma.

Serving Suggestions

Serve with a simple green salad and a drizzle of balsamic reduction. Pair with a glass of white wine or a light red for a restaurant-style experience at home.

FAQs

Can I make this ahead of time?
Yes, assemble the pasta and sauce up to the baking step. Cover and refrigerate for up to 24 hours. Bake when ready.

Can I use other pasta?
Yes! Penne, rigatoni, or fusilli work well.

How do I prevent the béchamel from lumping?
Whisk constantly while adding cream and use a splash of cold water if lumps form.

Can I make it vegan?
Substitute heavy cream with coconut cream and Parmesan with nutritional yeast or vegan cheese.

Can I freeze leftovers?
Yes, freeze before baking. Bake from frozen, adding 5–10 extra minutes to cooking time.

Final Thoughts

This French Onion Soup Pasta is comfort food at its finest—creamy, cheesy, with the sweetness of caramelized onions and a satisfying crunch on top. It’s perfect for chilly evenings, cozy gatherings, or anytime you want a luxurious pasta bake that feels indulgent but is surprisingly easy to make.

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