French Onion Soup Pasta

This French onion soup pasta brings together the sweet depth of slow-caramelized onions and creamy pasta for ultimate comfort food. My family loves how it hits that nostalgic French onion flavor but in a totally new way with baked cheesy macaroni and crispy homemade breadcrumbs.

The first time I made this, I realized it was a guaranteed crowd-pleaser. A spoonful of bubbly baked pasta at the table always makes everyone smile.

Ingredients

• Baguette: Choose a crusty fresh baguette for the best texture in your breadcrumbs
• Olive Oil: Use a good quality olive oil for flavor in both the breadcrumbs and onions
• Salt and Pepper: Always taste your salt and pepper to be sure they are fresh and balance the richness
• Oregano: This adds fragrant warmth to the topping earthy dried oregano works best
• Cavatappi Macaroni: Holds the sauce beautifully its twists give great texture
• Onions: Sweet yellow onions are perfect and slice them thinly so they caramelize gold
• Beef Broth: This little bit is key for deglazing and gives a deep savory base
• Heavy Cream: For that rich creamy sauce thickens everything effortlessly
• Parmesan Cheese: Freshly grated makes all the difference for melt and taste
• Flour plus Water: This creates the béchamel base mix smoothly to avoid lumps
• Sugar: Just a touch helps onions caramelize more evenly and sweetly
• Fresh Parsley: Adds a fresh pop of color and brightness at the end
• Garlic Powder: Infuses savory notes without burning in the pan
• Smoked Paprika: Brings gentle smoky undertone that sets this apart
• Nutmeg: Use freshly grated for a subtle warmth that rounds out the cream sauce

Step-by-Step Instructions

Caramelize the Onions:

Slice your onions thinly into ribbons and cook slowly in a wide skillet with olive oil over medium heat. Stir frequently and let them turn a deep golden brown over about thirty to forty minutes. Add the sugar midway to help them caramelize faster if you like. This step builds the base flavor so do not rush it.

Deglaze and Finish the Onions:

If the onions get sticky or brown too quickly pour in a splash of beef broth. Let it simmer until the liquid reduces and the onions become meltingly soft. Remove the onions and set aside for later.

Make the Béchamel Sauce:

In the same pan melt butter over low to medium. Whisk in the flour then gradually stream in heavy cream while whisking constantly. Let the sauce gently thicken. If it clumps add cold water not more milk and whisk briskly to smooth it out before continuing.

Build the Sauce Layer:

Stir back in about two thirds of your finished onions. Simmer so the flavors blend. Add salt pepper garlic powder paprika chopped parsley nutmeg and most of the Parmesan. Taste and adjust.

Boil and Drain the Pasta:

Bring a large pot of salted water to a rolling boil. Cook cavatappi until barely al dente since it will soak up more sauce in the oven. Drain thoroughly.

Combine Pasta and Sauce:

Mix the drained pasta with your cream onion sauce right in the skillet or a large bowl. Make sure every piece is well coated and glossy.

Ready the Breadcrumb Topping:

Cube or tear the baguette into bits and toss with olive oil oregano salt and pepper until coated. Toast lightly if you want extra crunch.

Assemble and Bake:

Spread the pasta mixture in a baking dish. Layer the rest of your caramelized onions and top with all the seasoned breadcrumbs. Sprinkle with extra cheese for more color. Bake at three hundred fifty degrees Fahrenheit uncovered until the top is browned and bubbling usually ten to fifteen minutes.

Serve and Enjoy:

Spoon the bubbling pasta onto plates. Shower with parsley or a touch more Parmesan to finish.

Pin

Nutmeg is a secret ingredient that lifts the cream sauce into something more than basic mac and cheese. I remember the first night I made this for my sister and we just stood at the counter eating it straight from the baking dish because we could not stop.

Storage Tips

Leftovers store scent-free and fresh in a sealed container in the fridge for up to three days. If you want to keep the crumb topping crisp reheat portions uncovered in a toaster oven or under the broiler for just a couple of minutes.

Ingredient Substitutions

Swap cavatappi for penne rigate or fusilli if that is what you have. If you want to go vegetarian a quality veggie broth is just as savory as beef. Swap out Parmesan for Gruyère or Swiss for an even more classic French onion flavor profile.

Pin

Serving Suggestions

This pasta stands alone for dinner but a crisp green salad with a citrus vinaigrette or quick roasted broccoli are great additions. For a fun appetizer make mini ramekins as individual servings for a dinner party.

French Origins

This dish is inspired by classic gratinéed French onion soup which relies on long cooked onions savory broth and toasted cheese bread. The addition of pasta transforms the soup into a full meal that still carries that Parisian bistro vibe straight to your kitchen.

Common Recipe Questions

→ What type of onions work best for this pasta?

Yellow or sweet onions are ideal, as they caramelize beautifully and develop deep flavor during slow cooking.

→ Can I substitute another pasta shape for cavatappi?

Yes, penne, fusilli, or rigatoni also work well and hold the creamy sauce nicely.

→ How do I keep the béchamel sauce smooth?

Whisk constantly when adding cream and, if lumps form, add a splash of ice-cold water to restore smoothness.

→ Are the breadcrumbs essential?

Homemade baguette crumbs add distinctive crunch and flavor, but pre-made or panko breadcrumbs may be substituted in a pinch.

→ Can this dish be made ahead?

Yes, assemble and refrigerate before baking. Bake just before serving for the crispiest breadcrumb topping.

→ What can I garnish with?

Chopped fresh parsley adds color and bright flavor to the finished dish.