Description
French Onion Soup Pasta combines slowly caramelized onions with a creamy béchamel sauce, topped with crispy breadcrumbs and baked to golden perfection. Perfect for a comforting lunch or dinner.
Ingredients
- Breadcrumbs: ½ baguette, 1 tbsp olive oil, 1 tsp salt, 1 tsp pepper, 2 tsp oregano
- Pasta & Sauce: 300 g cavatappi macaroni, 5 onions thinly sliced, ½ cup beef broth, 3 cups heavy cream, 1 cup Parmesan cheese, 1 tbsp flour + 3 tbsp water for béchamel, 1 tsp sugar, 2 tsp salt, 1 tbsp garlic powder, 1 tbsp smoked paprika, ½ tsp nutmeg, fresh parsley chopped
Instructions
- Thinly slice the onions into long strips.
- Heat olive oil in a large skillet over medium heat. Sauté onions 30–40 minutes until caramelized, adding 1 tsp sugar optionally. If sticking, add beef broth and simmer 10 more minutes. Set aside ⅔ of onions for sauce.
- In the same skillet, melt butter, whisk in flour for 1 minute, then gradually add heavy cream to make béchamel. Stir in ⅔ caramelized onions, season with salt, pepper, parsley, and Parmesan cheese.
- Cook pasta in salted boiling water until just under al dente.
- Combine pasta with béchamel sauce, mix well, and transfer to a baking dish.
- Top with remaining ⅓ caramelized onions and prepared breadcrumbs.
- Bake uncovered at 350°F (175°C) for 10–15 minutes until golden and crisp.
- Serve immediately and enjoy!
Notes
- Use an oven-safe skillet or transfer pasta mixture to a baking dish.
- For smoother béchamel, if sauce becomes lumpy, whisk in a little ice-cold water vigorously.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian