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–+ servings
French Onion Soup Pasta

Creamy French Onion Soup Pasta for Ultimate Comfort at Home

This creamy French Onion Soup Pasta brings the comforting flavors of traditional French onion soup into a hearty pasta dish, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soups
Cuisine: French
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Cavatappi Macaroni or substitute with penne or rotini
For the Breadcrumb Topping
  • 1 Baguette Baguette ideal for homemade breadcrumbs
  • 2 tablespoons Olive Oil or substitute with any cooking oil
For the Sauce
  • 5 Onions thinly sliced
  • 0.5 cup Beef Broth or vegetable broth for vegetarian
  • 3 cups Heavy Cream can substitute with coconut milk
  • 1 cup Parmesan Cheese grated, can use nutritional yeast for dairy-free
  • 1 tablespoon Flour plus 3 tablespoons water for thickening
For Seasoning
  • to taste Salt
  • to taste Pepper
  • 1 tablespoon Oregano or Italian seasoning
  • 1 tablespoon Garlic Powder or use fresh garlic
  • 1 tablespoon Smoked Paprika or substitute with regular paprika
  • 0.5 teaspoon Nutmeg omit if desired
  • 1 teaspoon Sugar for caramelizing onions
For Garnish
  • to taste Fresh Parsley chopped, or use chives

Equipment

  • large skillet
  • Large pot
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced onions and a pinch of salt, sautéing for 30–40 minutes.
  2. Optionally, sprinkle in 1 teaspoon of sugar to speed up caramelization. If onions stick, pour in ½ cup of beef broth and deglaze.
  3. In the same skillet, lower the heat and melt 2 tablespoons of butter. Whisk in 1 tablespoon of flour, cooking until bubbling.
  4. Gradually add 3 cups of heavy cream while whisking until thickened, about 5 minutes. Stir in two-thirds of caramelized onions.
  5. Bring a large pot of salted water to a boil. Add 12 ounces of cavatappi and cook until just shy of al dente, about 7-8 minutes.
  6. Combine cooked pasta with béchamel sauce in a large mixing bowl. Add reserved pasta water if too thick.
  7. Transfer the mixture to a greased baking dish, layer the remaining onions on top, and sprinkle with breadcrumbs.
  8. Preheat oven to 350°F (175°C) and bake the dish uncovered for 10–15 minutes until golden and crispy.
  9. Remove from the oven, let cool briefly, and serve warm, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 750kcalCarbohydrates: 45gProtein: 15gFat: 50gSaturated Fat: 30gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 10mgCalcium: 350mgIron: 2mg

Notes

Use yellow onions for the best sweetness. Low and slow caramelization is key. Store leftovers in an airtight container for 3-4 days.

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