French Onion Soup Pasta (Print Version)

Pasta tossed with caramelized onions, creamy sauce, and golden herb breadcrumbs for rich, savory flavor.

# What You'll Need:

→ Breadcrumb Topping

01 - 1/2 baguette, torn into chunks
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1 teaspoon ground black pepper
05 - 2 teaspoons dried oregano

→ Pasta & Sauce

06 - 10.5 ounces (about 3 cups) cavatappi or macaroni pasta
07 - 5 medium yellow onions, thinly sliced
08 - 1/2 cup beef broth or vegetable broth
09 - 3 cups heavy cream
10 - 1 cup Parmesan cheese, grated
11 - 1 tablespoon unsalted butter
12 - 1 tablespoon all-purpose flour
13 - 3 tablespoons cold water, if needed
14 - 1 teaspoon granulated sugar (optional, to aid caramelization)
15 - 1 tablespoon garlic powder
16 - 1 tablespoon smoked paprika
17 - 1/2 teaspoon ground nutmeg
18 - 2 teaspoons kosher salt, divided
19 - Fresh parsley, chopped, for garnish

# Steps to Follow:

01 - Set oven to 350°F and allow to fully preheat.
02 - Using a food processor, pulse baguette into coarse crumbs. Toss breadcrumbs with olive oil, salt, black pepper, and oregano. Spread evenly on a baking sheet and toast in the oven for 8 to 10 minutes, or until golden brown. Set aside.
03 - Heat a large skillet over medium heat and add a small amount of olive oil. Add sliced onions and sauté slowly for 30 to 40 minutes, stirring occasionally, until a deep golden brown is achieved. Add sugar to accelerate browning if desired. If onions stick, pour in beef broth and simmer for 10 minutes until liquid is absorbed. Remove onions from skillet and set aside.
04 - In the same skillet, melt butter over medium-low heat. Whisk in all-purpose flour and cook for 1 minute. Gradually add heavy cream, whisking constantly to avoid lumps. Simmer for 3 to 5 minutes, or until thickened. If mixture thickens unevenly, whisk in cold water, 1 tablespoon at a time, until smooth.
05 - Fold in two thirds of the caramelized onions, Parmesan cheese, garlic powder, smoked paprika, ground nutmeg, 1 teaspoon kosher salt, and a portion of chopped parsley. Simmer the mixture for an additional 2 to 3 minutes.
06 - Bring a large pot of salted water to a boil. Cook pasta, stirring occasionally, until just under al dente, about 2 minutes less than package directions. Drain thoroughly.
07 - Mix drained pasta with béchamel-onion sauce in a large bowl or skillet, ensuring the pasta is evenly coated.
08 - Transfer the mixture to an oven-safe skillet or baking dish. Evenly distribute the remaining caramelized onions over the top and sprinkle with the prepared breadcrumbs.
09 - Bake uncovered at 350°F for 10 to 15 minutes, until the surface is golden and crisp.
10 - Remove from oven, garnish with additional chopped parsley, and serve immediately while hot.

# Additional Tips::

01 -
  • Uses easy to find pantry staples
  • Transforms humble onions into something special
  • Perfect for make ahead and leftovers
  • Crowd pleaser at potlucks
02 -
  • High in comforting flavors from deeply caramelized onions
  • Flexible for vegetarian diets with easy swaps
  • A filling one pan meal that reheats well
03 -
  • Make sure to slice the onions as evenly as possible for the best caramelization Do not take shortcuts with the timing
  • Always cook the pasta a bit under for a firm bite after baking
  • Use freshly grated cheese for the creamiest sauce and avoid pre grated which can be powdery

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