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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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/french-onion-soup-pasta-bake-recipe/