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–+ servings
French Onion Soup Pasta

Savory French Onion Soup Pasta You'll Crave on Cozy Nights

Experience the comforting flavors of French Onion Soup in a delightful pasta form with this quick and easy recipe.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Breadcrumbs
  • 1 baguette Fresh baguette Panko or store-bought breadcrumbs are alternatives.
Pasta
  • 12 ounces Cavatappi macaroni Can swap with penne or fusilli.
Onions
  • 5 Yellow onions Thinly sliced; reduce to 3 for milder taste.
Cooking
  • 2 tablespoons Olive oil Can replace with any cooking oil.
  • 1 teaspoon Salt Sea salt or kosher is recommended.
  • 1 teaspoon Pepper For added warmth.
  • 1 tablespoon Garlic powder Fresh garlic can be used instead.
Béchamel Sauce
  • 2 tablespoons Butter Can be omitted for dairy-free version.
  • 1 tablespoon Flour Thickens the béchamel; cornstarch is a gluten-free alternative.
  • 3 cups Heavy cream Coconut or dairy-free cream can substitute.
  • 0.5 teaspoon Nutmeg Optional but recommended.
Flavoring
  • 0.5 cup Beef broth Vegetable broth for vegetarian alternative.
  • 1 teaspoon Oregano Can substitute with thyme.
  • 1 tablespoon Smoked paprika powder Adjust to taste.
  • 1 teaspoon Sugar Optional for caramelizing onions.
Garnishing
  • 1 cup Parmesan cheese Grated; substitution for dairy-free version can be used.
  • Fresh parsley Chopped for garnish.

Equipment

  • large skillet
  • Pot
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 5 thinly sliced yellow onions and sprinkle with a pinch of salt. Sauté for 30-40 minutes until golden brown.
  2. In the same skillet, melt 2 tablespoons of butter over medium heat. Whisk in 1 tablespoon of flour for about 1 minute. Gradually add 3 cups of heavy cream, whisking until thickened (5-7 minutes).
  3. Mix ⅔ of the caramelized onions into the béchamel. Stir in 1 cup of grated Parmesan, salt, pepper, and parsley. Cook 12 ounces of cavatappi macaroni in salted water until al dente. Drain and fold into the sauce.
  4. Transfer pasta to a greased baking dish. Top with remaining onions and crispy breadcrumbs. Preheat oven to 350°F (175°C) and bake for 10-15 minutes until bubbling.
  5. Allow to cool slightly before serving. Garnish with parsley and serve with salad or garlic bread.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 75gProtein: 18gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 12gCholesterol: 60mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 350mgIron: 2mg

Notes

Allow leftovers to cool completely before storing in an airtight container for freshness.

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