French Onion Soup Pasta (Printable Recipe Version)

Golden baked pasta with caramelized onions, parmesan, and homemade crispy breadcrumbs for rich, comforting flavor.

# Ingredients You’ll Need:

→ Breadcrumbs

01 - ½ Baguette
02 - 1 tablespoon Olive Oil
03 - 1 teaspoon Salt
04 - 1 teaspoon Pepper
05 - 2 teaspoons Oregano

→ Pasta Ingredients

06 - 300 g Cavatappi Macaroni
07 - 5 Onions, thinly sliced
08 - ½ cup Beef Broth
09 - 3 cups Heavy Cream
10 - 1 cup Parmesan Cheese, grated
11 - 1 tablespoon Flour
12 - 3 tablespoons Water (for béchamel)
13 - 1 teaspoon Sugar
14 - Fresh Parsley, chopped
15 - 2 teaspoons Salt
16 - 1 tablespoon Garlic Powder
17 - 1 tablespoon Smoked Paprika Powder
18 - ½ teaspoon Nutmeg

# Steps to Make It:

01 - Thinly slice the onions into long strips.
02 - Heat a large skillet or pan over medium heat and add olive oil. Sauté the onions for 30–40 minutes, stirring occasionally. Allow them to caramelize slowly without burning. Optional: Add 1 teaspoon of sugar to speed up caramelization. If onions stick to the pan, add beef broth and simmer for 10 minutes. Set the caramelized onions aside.
03 - In the same skillet, melt butter over low-medium heat. Whisk in flour and cook for 1 minute before gradually adding heavy cream. Let the sauce thicken. To fix any lumps, whisk in ice-cold water. Stir in ⅔ of the caramelized onions and season with salt, pepper, chopped parsley, and Parmesan cheese.
04 - Bring a large pot of salted water to a boil. Cook the Cavatappi Macaroni until just shy of al dente, as it will finish cooking in the oven.
05 - Combine the cooked pasta with the béchamel sauce in the skillet, stirring until evenly mixed.
06 - Transfer the pasta mixture to a baking dish. Top with the remaining ⅓ of caramelized onions and the prepared breadcrumbs. Bake uncovered at 175°C (350°F) for 10–15 minutes or until the top is golden and crisp.
07 - Serve immediately and enjoy!

# Extra Information:

01 - To achieve the best caramelization, cook the onions slowly and avoid high heat.
02 - Use ice-cold water to fix lumps in béchamel instead of adding more cream.

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