French Onion Soup Pasta Bake Recipe

Introduction

This French Onion Soup Pasta brings together the rich, caramelized flavors of classic French onion soup with comforting, creamy pasta. It’s a delicious twist that’s perfect for cozy dinners and impresses with its depth of flavor and creamy texture.

Ingredients

• 1/2 Baguette
• 1 tbsp Olive Oil
• 1 tsp Salt
• 1 tsp Pepper
• 2 tsp Oregano
• 300 g Cavatappi Macaroni
• 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
• Fresh Parsley (chopped)
• 2 tsp Salt
• 1 tbsp Garlic Powder
• 1 tbsp Smoked Paprika Powder
• 1/2 tsp Nutmeg

Instructions

1. Step 1: Thinly slice the onions into long strips.
2. Step 2: Heat a large skillet or pan over medium heat and add olive oil. Sauté the onions for 30–40 minutes, stirring occasionally. Allow them to caramelize slowly without burning. You can add 1 teaspoon of sugar to speed up caramelization, but this is optional.
3. Step 3: If the onions start to stick, add the beef broth and let it simmer for 10 more minutes. Once caramelized, set the onions aside and prepare the béchamel sauce.
4. Step 4: In the same skillet, melt butter over low-medium heat. Whisk in flour and cook for a minute before gradually adding heavy cream. Let the sauce thicken. If it becomes lumpy, add ice-cold water and whisk vigorously to smooth it out.
5. Step 5: Stir in two-thirds of the caramelized onions and simmer. Season with salt, pepper, chopped parsley, and 1 cup Parmesan cheese.
6. Step 6: Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, as it will finish cooking in the oven.
7. Step 7: Combine the cooked pasta with the béchamel sauce, stirring well to mix.
8. Step 8: Transfer the pasta mixture to a baking dish. Top with the remaining caramelized onions and homemade breadcrumbs made from the baguette.
9. Step 9: Bake uncovered at 350°F (175°C) for 10–15 minutes, or until the top is golden and crisp.
10. Step 10: Serve immediately and enjoy your comforting French Onion Soup Pasta!

Tips & Variations

• Use a mix of sweet and yellow onions for a deeper flavor in the caramelization process.
• For a vegetarian version, substitute beef broth with vegetable broth.
• Add a splash of white wine to the onions while cooking for an extra layer of flavor.
• Top with Gruyère cheese instead of Parmesan for a more authentic French onion soup flavor.
• Make homemade breadcrumbs by toasting baguette slices and seasoning with oregano and garlic powder.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to maintain the creamy texture and crispy topping. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can use any short pasta like penne, rigatoni, or fusilli. Just make sure it holds the sauce well and cooks al dente.

How do I prevent the onions from burning while caramelizing?

Cook them slowly over medium to low heat and stir occasionally. If they start to stick or brown too fast, add a little beef broth to loosen them and slow down the cooking.

French Onion Soup Pasta Bake Recipe

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4.6 from 121 reviews

A comforting French Onion Soup-inspired pasta dish featuring caramelized onions and a creamy béchamel sauce with Parmesan cheese. Cavatappi macaroni is cooked and combined with a rich onion and cheese sauce, then baked to golden perfection for a hearty, flavorful meal.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Pasta
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

For the Onion and Pasta:

• 5 Onions (thinly sliced)
• 1 tbsp Olive Oil
• 1 tsp Sugar (optional, for caramelizing onions)
• 1/2 cup beef broth
• 300 g Cavatappi Macaroni
• 1/2 Baguette (for breadcrumbs)
• 1 tsp Salt
• 1 tsp Pepper
• 2 tsp Oregano
• 1 tbsp Garlic Powder
• 1 tbsp Smoked Paprika Powder
• 1/2 tsp Nutmeg
• Fresh Parsley (chopped)

For the Béchamel Sauce:

• 3 cups Heavy Cream
• 1 tbsp Flour
• 3 tbsp Water (for béchamel slurry)
• 1 tsp Salt
• 1 cup Parmesan Cheese (grated)

Instructions

1. Slice the Onions: Thinly slice the onions into long strips to prepare for caramelization, ensuring even cooking and maximum sweetness.
2. Caramelize Onions: Heat olive oil in a large skillet over medium heat and sauté the sliced onions for 30–40 minutes, stirring occasionally to encourage slow caramelization without burning. Optionally, add 1 teaspoon sugar to speed up the process.
3. Simmer with Broth: If onions begin sticking, add the beef broth and simmer for another 10 minutes to deglaze the pan and deepen flavor. Once caramelized, set onions aside.
4. Make Béchamel Sauce: In the same skillet over low-medium heat, melt butter, then whisk in flour and cook for 1 minute. Gradually add heavy cream while whisking to avoid lumps, substituting ice-cold water if lumps form to smooth the sauce. Let it thicken.
5. Combine Sauce and Onions: Stir two-thirds of the caramelized onions into the béchamel sauce. Season with salt, pepper, chopped parsley, and 1 cup of grated Parmesan cheese. Simmer gently to combine flavors.
6. Cook Pasta: Bring a large pot of salted water to a boil and cook the cavatappi macaroni until just shy of al dente, as it will finish cooking in the oven later.
7. Mix Pasta and Sauce: Drain the pasta and combine it thoroughly with the onion béchamel sauce in a large bowl or skillet.
8. Prepare for Baking: Transfer the pasta mixture to a baking dish. Top the pasta with the remaining one-third of caramelized onions and sprinkle homemade breadcrumbs made from the half baguette for a crispy topping.
9. Bake: Bake uncovered at 350°F (175°C) for 10–15 minutes, until the top is golden and crisp with bubbling sauce beneath.
10. Serve: Remove from the oven and serve immediately to enjoy the warm, savory flavors of French Onion Soup Pasta.

Notes

• You can speed up the onion caramelization by adding a teaspoon of sugar, but it’s optional if you prefer a more natural, slow-cooked sweetness.
• If the béchamel sauce becomes lumpy, whisk vigorously with ice-cold water to smooth it out easily.
• Use freshly grated Parmesan for the best flavor and melting quality.
• Homemade breadcrumbs from the baguette add delightful crunch, but store-bought can be used in a pinch.
• Make sure not to fully cook the pasta before baking since it will finish cooking in the oven, preventing mushiness.

Keywords: French onion soup pasta, caramelized onion pasta, baked pasta, béchamel pasta, comfort food, cavatappi recipe