Save to Pinterest This French onion soup pasta brings together the rich nostalgic comfort of a slow simmered soup with the indulgence of a creamy pasta bake topped with crispy herbed breadcrumbs. Every bite is decadent yet homey delivering the savory caramelized onion flavor in a whole new way. This bake has quickly become the kind of dish I bring out to impress dinner guests or just to spoil my family on a chilly night.
I made this for a neighborhood potluck last fall and ended up handing out the recipe before dessert was even served. Watching everyone eye the crispy topping and dive in for seconds made my day.
Ingredients
- Baguette for breadcrumb topping: Brings crunch and absorbs flavor Try to use a day old baguette for maximum crispiness
- Olive oil: Helps the topping brown and adds silkiness to sautéed onions Go for extra virgin for the best aroma
- Yellow onions: The heart of the dish Choose firm heavy onions
- Beef broth or veggie option: Infuses umami and helps onions soften Use a rich boxed broth for convenience but homemade works beautifully
- Heavy cream: Makes the béchamel ultra luscious Full fat is best for body
- Parmesan cheese: Gives the sauce depth and a sharp finish Freshly grated melts best
- Unsalted butter and all purpose flour: Form the béchamel base Salted butter can be used but reduce added salt
- Garlic powder and smoked paprika: Boost savoriness Do not skip these for a truly memorable finish
- Nutmeg: Adds a gentle warmth Freshly grated if possible
- Cavatappi or macaroni pasta: Nooks to catch sauce Cook until just under al dente so it stays firm in the bake
- Fresh parsley: Adds color and brightness Buy a healthy bunch and chop just before serving
- Salt and black pepper: For balanced seasoning
- Dried oregano: Makes the breadcrumb topping sing
Instructions
- Prep the Breadcrumb Topping:
- Pulse torn baguette chunks in a food processor until coarse Do not over process or you lose crunch Toss with olive oil salt black pepper and oregano to coat evenly Spread on baking sheet and toast in oven at 350 F until golden ten minutes stirring halfway
- Caramelize the Onions:
- Slice five medium yellow onions as thin as you can This helps them soften evenly Heat olive oil in a large skillet over medium Add onions and a teaspoon of salt Sauté slowly thirty to forty minutes stirring every few minutes Do not rush this step the onions should darken gradually to a deep golden brown Add a sprinkle of sugar if desired to encourage caramelization If onions stick add beef or vegetable broth simmer ten minutes until absorbed
- Prepare the Béchamel Sauce:
- Reduce skillet to medium low Melt butter then whisk in flour Cook a full minute to lose the raw flour taste Gradually pour in heavy cream whisking constantly to avoid lumps Cook three to five minutes until the sauce thickens If lumps develop whisk in cold water a tablespoon at a time until smooth
- Enrich the Sauce:
- Add two thirds of caramelized onions the grated Parmesan garlic powder smoked paprika nutmeg one teaspoon salt and chopped parsley Stir well Simmer two to three minutes for the flavors to meld
- Cook the Pasta:
- Boil salted water and cook pasta just under al dente This should be about two minutes less than indicated Drain thoroughly so the sauce clings well
- Combine and Assemble:
- In a large bowl or right in the skillet if oven safe mix drained pasta with the onion béchamel sauce Stir gently to coat Transfer to baking dish if needed
- Top and Bake:
- Scatter remaining caramelized onions over top then evenly cover with toasted breadcrumbs Bake uncovered ten to fifteen minutes at 350 F until your topping is crisp and golden browned
- Garnish and Serve:
- Finish with a sprinkle of extra fresh parsley for color Serve immediately so every bite stays creamy and crunchy
Save to Pinterest It is always the onions that steal the show for me For years I shied away from caramelizing them because I was impatient Now I love how the slow transformation perfumes the whole kitchen and always brings everyone to the table
Storage Tips
Once cooled store leftovers in an airtight container in the fridge for up to three days Reheat portions in the oven with a splash of cream or milk to keep the sauce from drying out The breadcrumb topping will crisp again if briefly broiled Never microwave straight from the fridge instead let the pasta sit at room temperature for about ten minutes for even heating
Ingredient Substitutions
Use a gluten free baguette and pasta for a wheat free version If you do not have smoked paprika try using a pinch of cayenne with regular paprika Gruyère or Swiss cheese can be added or subbed for Parmesan for extra savoriness If you need a vegan option use plant cream and skip the cheese replacing it with nutritional yeast and a bit more salt
Serving Suggestions
Serve as a cozy main with a crisp green salad on the side Try roasted broccoli or green beans alongside For a dinner party add roasted chicken for non vegetarians or pair with a warming vegetable soup You can even shape leftovers into muffin tins bake and serve as party bites
Context and History
This recipe playfully combines two European classics French onion soup and creamy baked Italian pasta Inspired by the long tradition of French bistro cooking and Italian comfort food it is a dish that feels familiar and new at the same time For a winter dinner or Sunday supper this will win over even picky eaters
Seasonal Adaptations
Use fresh chives or thyme from your garden in place of parsley in spring Add in blanched asparagus tips or baby spinach for extra greens Swap heavy cream for half and half to lighten the dish in summer
Success Stories
After making this for a friendsgiving it disappeared before people finished filling their plates Several friends asked for the instructions to impress their own families I make this with vegetable broth every Lent and it has become a highly anticipated tradition
Freezer Meal Conversion
To freeze portion the assembled unbaked pasta into a dish and wrap well Freeze up to two months Defrost in the fridge overnight then bake with a little extra cream until hot and bubbling Add some fresh breadcrumbs on top just before baking for maximum crispness
Save to Pinterest I once tried skipping the breadcrumb topping and the dish just was not the same The crunch is essential
Common Recipe Questions
- → How do I ensure the onions caramelize properly?
Cook sliced onions slowly over medium heat, stirring occasionally for 30–40 minutes until deep golden brown. Adding a bit of sugar can enhance caramelization if desired.
- → Can I make this dish vegetarian?
Yes, substitute vegetable broth for beef broth and use vegetarian Parmesan to keep the dish suitable for vegetarians.
- → What pasta shape works best?
Cavatappi or macaroni are ideal as their curves hold the sauce well, but penne or rigatoni can be used if preferred.
- → How can leftovers be reheated?
Reheat in the oven with a splash of cream to maintain the dish's creaminess and revive the crispy breadcrumb topping.
- → What kind of cheese can I add for extra richness?
Shredded Gruyère cheese can be sprinkled over the top before baking for a deeper, savory flavor.