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–+ servings
French Onion Soup Pasta

Creamy French Onion Soup Pasta for Ultimate Comfort Cooking

This creamy French Onion Soup Pasta is the perfect comfort dish that combines rich flavors and hearty pasta for a nostalgic dining experience.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Soups
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Breadcrumb Topping
  • 1 baguette Baguette Fresh is preferable for the best crunch
  • 2 tablespoons Olive Oil Use for sautéing, or substitute with butter
For the Pasta
  • 300 g Cavatappi Macaroni Holds sauce beautifully; penne or rigatoni can be used
For the Flavor Base
  • 5 medium Onions Yellow or Vidalia onions yield the best results
  • 2 cups Beef Broth Vegetable broth can be used for vegetarian option
  • 1 cup Heavy Cream Coconut milk is a great substitute for non-dairy options
  • ½ cup Parmesan Cheese Use nutritional yeast for a vegan version
For the Béchamel Sauce
  • 2 tablespoons Flour Opt for non-wheat flour for gluten-free choices
  • 1 cup Water To whisk into the flour while cooking
Seasoning & Herbs
  • 1 teaspoon Salt Enhances flavor; adjust to taste
  • 1 teaspoon Pepper White pepper offers a milder alternative
  • 1 teaspoon Oregano Swap for Italian seasoning if desired
  • ⅛ teaspoon Nutmeg Use in moderation for the best balance
Additional Flavor Enhancers
  • 1 teaspoon Garlic Powder Fresh garlic can be a wonderful substitute
  • 1 teaspoon Smoked Paprika Powder Adjust the amount to your liking
  • 1 teaspoon Sugar Optional ingredient for caramelization of onions
  • ¼ cup Fresh Parsley For garnish, interchangeable with chives or thyme

Equipment

  • Large Skillet
  • Baking Dish
  • Large pot

Method
 

Step-by-Step Instructions
  1. Caramelize the onions: Slice 5 onions and heat 2 tbsp of olive oil in a skillet over medium heat. Sauté the onions for 30-40 minutes until golden brown, adding 1 tsp of sugar if desired.
  2. Prepare the béchamel sauce: Melt 2 tbsp of butter in the same skillet, whisk in 1 tbsp of flour, then gradually add 1 cup of heavy cream. Cook until thickened and stir in ⅔ of the caramelized onions, seasoning with salt, pepper, parsley, and ½ cup of Parmesan.
  3. Cook the pasta: Boil salted water, add 300g of cavatappi, and cook until just under al dente. Drain and mix with the béchamel sauce until coated.
  4. Combine and bake: Transfer the mixture to a greased baking dish, top with remaining onions and breadcrumbs. Bake at 350°F (175°C) for 10-15 minutes until golden brown.
  5. Serve and enjoy: Cool for a few minutes, garnish with parsley, and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 12gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 8mgCalcium: 150mgIron: 2mg

Notes

This dish can easily be adapted into a vegetarian delight with ingredient swaps such as using vegetable broth and dairy-free cream.

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